Bbq Chicken And Rice Recipes

BBQ CHICKEN & RICE DINNER

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
• Add water, corn and barbecue sauce to same skillet; stir. Bring to boil, stirring occasionally. Stir in rice.
• Top with chicken; cover. Cook on low heat 5 min.

ONE-POT BBQ CHICKEN AND RICE

Steps:

• In a large deep skillet or pot, add olive oil and place over medium-high heat. Season chicken thighs with salt and pepper then brown chicken on both sides. Using a pastry brush, brush a generous amount of BBQ sauce onto the chicken on both sides while it is browning. Remove chicken from skillet once halfway cooked through, about 3-4 minutes. Set aside on a plate.
• In the same skillet, add onion and garlic. Cook until softened then add corn and black beans. Toss to incorporate. Add the rice to the skillet and gently "toast" it for a couple minutes.
• Carefully pour the chicken stock in the skillet and add the remaining BBQ sauce into the skillet. Stir to incorporate completely. Season with salt and pepper.
• Bring to a boil and then reduce to a medium-low heat. Place chicken back into skillet and nestled into the rice and liquid. Cook covered for 30 minutes, or until rice is completely cooked through.
• Add cheese on top and cover skillet to melt. Once cheese has melted, remove skillet from heat and top with avocado, diced tomato, and parsley or cilantro, if desired.

BBQ CHICKEN, VEGGIES AND RICE SKILLET

Steps:

• Heat olive oil in a large skillet over medium high heat. When oil is hot, add the onions and red peppers and cook and stir until the onion becomes translucent, about 2 minutes. Season the chicken with salt and pepper and add to the skillet. Saute until it begins to brown, 2 to 4 minutes. Add the BBQ sauce and stir until combined. Transfer mixture to a bowl.
• Add Knorr® Rice SidesTM- Rice Pilaf, water and buttery spread to the skillet and bring to a boil. Cover and reduce heat to medium-low and continue cooking for 5 minutes. Stir in corn; cover and cook an additional 2 minutes. Return chicken mixture to the pan; stir to mix thoroughly. Remove from heat and let stand 2 minutes.
• Serve topped with chopped green onions.

BBQ CHICKEN AND RICE

Steps:

• Pour BBQ Sauce into pan, fill the empty bottle with tap water (or something fancier if you're"that way") and pour about half of it into the pan as well.
• Stir until blended over low-medium heat.
• Add thawed chicken.
• Cook chicken and sauce while stirring over medium heat until chicken is done, then turn down to low.
• Keep an eye on it and add more water from the bottle if needed.
• For rice, just add rice and water to a pan with a tight-fitting lid, bring to a boil, stir for a minute, and cook at medium heat for 30 minutes while COVERED.
• when everything's done, pile it on a plate and eat it up.
• Sometimes I add a dash or two of"Kick-Yo-Ass" hot-sauce for a little spice.

BARBECUED CHICKEN 'N' RICE

Steps:

• In a saucepan, saute onion and celery in butter until tender. Add the next nine ingredients. Simmer, uncovered, for 30 minutes, stirring occasionally. , Meanwhile, combine rice and broth in a greased 13-in. x 9-in. baking dish. Top with chicken and barbecue sauce. Bake, uncovered, at 400° for 55-60 minutes or until the rice is tender and meat juices run clear.

HEALTHY GRILLED CHICKEN-AND-RICE FOIL PACKS

Steps:

• Prepare a grill for medium heat.
• Put the chicken, beans, rice, salsa, pickled jalapenos, tomato paste, chili powder, turmeric and 3/4 teaspoon salt in a large bowl and toss to combine. Divide the chicken-rice mixture evenly among the pie pans, spreading it out in an even layer. Pour 1/2 cup of chicken broth into each pie pan.
• Cover each pan tightly with foil. Put the pans on the grill, close the grill lid and cook for 20 minutes. Remove from the grill and let rest for a few minutes.
• Carefully remove the foil from each pan (hot steam will escape). The liquid should be absorbed, the rice tender and the chicken cooked through. Sprinkle each with some scallions.

BBQ CHICKEN WITH CORN RICE

Steps:

• Heat oven to 200C/180C fan/gas 6. Slash each piece of chicken 2-3 times. Put the chicken, onion wedges and peppers in a roasting tin or ovenproof pan, then toss with 1 tbsp oil and the barbecue sauce. Roast for 40 mins, turning halfway, until sticky and tender. Add a splash of water if the sauce dries up a little at the edges.
• Meanwhile, heat 1 tbsp oil in a medium pan, then soften the chopped onion for 5 mins. Stir in the thyme, rice, stock and seasoning. Bring to the boil, cover and simmer for 12 mins. Turn off the heat, tip in the corn, add chilli if using, put the lid back on and let the rice steam for 10 mins more. Fluff up the rice, then serve with the chicken, vegetables and pan juices.