One Pan BBQ Chicken & Rice
One Pan BBQ Chicken & Rice
Ingredients
- 100 g short cut bacon, diced
- 500 g chicken breast, diced
- 2 garlic, cloves, minced
- 1 red onion, diced
- 1/2 cup corn kernels
- 1 tablespoon paprika
- 1 teaspoon Italian seasoning, or dried oregano
- 1/4 cup BBQ sauce
- 1 cup uncooked rice
- 1 1/2 cups chicken stock
- 1/2 cup grated cheese
- as needed fresh parsley, to garnish
Instructions
- 1
Cook the diced bacon in a large pan over medium heat until crispy. Remove the bacon from the pan and set aside, leaving the rendered fat in the pan.
⏱️ 5 min
- 2
Add the diced chicken breast to the pan with the bacon fat. Cook for 5 minutes, stirring occasionally, until the chicken is browned on all sides.
⏱️ 5 min
- 3
Stir in the minced garlic, diced red onion, and corn kernels. Cook for a few minutes until the onion softens.
⏱️ 3 min
- 4
Add the paprika, Italian seasoning (or dried oregano), uncooked rice, BBQ sauce, and chicken stock to the pan. Mix well to combine all ingredients.
⏱️ 2 min
- 5
Bring the mixture to a boil, then reduce the heat to low, cover the pan with a lid, and simmer for 12-15 minutes, or until the rice is cooked and most of the liquid has been absorbed.
⏱️ 15 min
- 6
Turn off the heat. Sprinkle the grated cheese over the top of the rice and chicken mixture. Cover the pan with the lid again and let it steam for 10 minutes to allow the cheese to melt. For a crispy topping, you can optionally place the pan under a grill (broiler) for a few minutes until golden.
⏱️ 10 min
- 7
Divide the One Pan BBQ Chicken & Rice into 4 bowls. Garnish with the reserved crispy bacon and fresh parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan BBQ Chicken & Rice
- 100 g short cut bacon, diced
- 500 g chicken breast, diced
- 2 garlic, cloves, minced
- 1 red onion, diced
- 1/2 cup corn kernels
- 1 tablespoon paprika
- 1 teaspoon Italian seasoning, or dried oregano
- 1/4 cup BBQ sauce
- 1 cup uncooked rice
- 1 1/2 cups chicken stock
- 1/2 cup grated cheese
- as needed fresh parsley, to garnish
Instructions
- 1
Cook the diced bacon in a large pan over medium heat until crispy. Remove the bacon from the pan and set aside, leaving the rendered fat in the pan.
⏱️ 5 min - 2
Add the diced chicken breast to the pan with the bacon fat. Cook for 5 minutes, stirring occasionally, until the chicken is browned on all sides.
⏱️ 5 min - 3
Stir in the minced garlic, diced red onion, and corn kernels. Cook for a few minutes until the onion softens.
⏱️ 3 min - 4
Add the paprika, Italian seasoning (or dried oregano), uncooked rice, BBQ sauce, and chicken stock to the pan. Mix well to combine all ingredients.
⏱️ 2 min - 5
Bring the mixture to a boil, then reduce the heat to low, cover the pan with a lid, and simmer for 12-15 minutes, or until the rice is cooked and most of the liquid has been absorbed.
⏱️ 15 min - 6
Turn off the heat. Sprinkle the grated cheese over the top of the rice and chicken mixture. Cover the pan with the lid again and let it steam for 10 minutes to allow the cheese to melt. For a crispy topping, you can optionally place the pan under a grill (broiler) for a few minutes until golden.
⏱️ 10 min - 7
Divide the One Pan BBQ Chicken & Rice into 4 bowls. Garnish with the reserved crispy bacon and fresh parsley before serving.
⏱️ 2 min