Bbq Chicken 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.

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.

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.

QUICKER BARBECUED CHICKEN 'N' RICE

Steps:

• Combine rice and broth in a greased 11x7-in. baking dish. Top with chicken. Combine barbecue sauce, onion and celery seed; pour over chicken. Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°.

BAKED BBQ CHICKEN WITH RICE

Steps:

• Preheat oven to 400°F.
• Removed skin from chicken and rinse well. Set aside to dry a bit while you perform the other steps.
• Spray the (in)sides of your baking dish with cooking spray, it will make cleanup easier.
• Combine BBQ Sauce, Ketchup and sugar in the baking dish. Add in the (optional) chopped vegetables. (You don't have to stop at the ones I've listed. Also good in there is grated carrot, cauliflower, corn, eggplant, mushrooms -- whatever! Just stay away from vegetables that will introduce too much liquid like squash, cucumber and cabbage. You don't want a runny BBQ sauce.).
• Stir that all up and place your chicken in the baking dish. I like to 'toss' the chicken so it gets completely coated in the bbq.
• Cover with foil and place into oven.
• Bake for 1 hour (up to 1.5 hours -- until you see the chicken start to degrade from the bone).
• Remove foil and return to oven another 15 to 20 minutes to cook sauce on chicken.
• Serve atop or beside rice covered in the extra BBQ sauce (and vegetables, if you've added any).
• ** You can also cook this meal in your crock pot (not the rice, of course)-- just throw it all in there. and make the rice when you get home.
• ** If you have only 2 people to feed, you can do as I have done for the photo and cook up a single large breast (with skin and bone in -- for flavor) in a covered skillet along with the vegetables. Flip after 15 minutes. After another 20 to 25 minutes, pull the breast out, remove skin and debone, cut into cubes. It may not be cooked completely (especially if you threw it in there frozen), so you may see some blood . Then add BBQ Sauce, Ketchup and sugar to pan, and return the chicken to the sauce. Let cook uncovered for about 15-20 minutes to reduce sauce. Alternatively, you could (if you had time and the inclination) place the chicken cubes on a pan, coat with sauce, roast for 20-30 minutes at 400F, put it over your rice and BBW /w veg.
• The most important things to understand are: 1) it is the flavor of the chicken bones and ketchup that make the BBQ sauce mild enough to eat straight over rice, and 2) avoid vegetables that will add liquid to the sauce.
• Now, go forth and make BBQ Chicken over rice. :).

15 MINUTE BBQ CHICKEN & RICE DINNER

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through. Remove from skillet; cover to keep warm.
• Add water, 1/2 cup of the barbecue sauce and corn to skillet. Bring to boil.
• Stir in rice. Top with chicken; cover. Reduce heat to low; cook 5 minutes. Top chicken with remaining 1/4 cup barbecue sauce.

GRILLED CHICKEN & VEGGIES OVER RICE

Steps:

• Blend Spread with Italian seasoning in small bowl.
• Brush chicken and vegetables with seasoning mixture.
• Grill or broil chicken and vegetables, turning occasionally, until chicken is thoroughly cooked and vegetables are tender. Serve chicken and vegetables with hot Knorr® Rice Sides™ - Cheddar Broccoli.

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.

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.