Description

This Smoky Chipotle BBQ Chicken and Rice Skillet is a quick and flavorful meal perfect for busy weeknights. Tender bite-sized chicken pieces are seasoned with smoked paprika and garlic powder, seared to perfection, and simmered in a smoky chipotle barbecue sauce. Combined with warm brown rice and a hint of lime juice, this one-pan dish is both comforting and packed with bold Southwestern-inspired flavors.

Ingredients

Scale

Chicken and Seasonings

1½ lbs boneless, skinless chicken breasts, cut into bite-sized cubes
Salt and pepper, to taste
1 teaspoon smoked paprika
½ teaspoon garlic powder

Cooking and Sauce

2 tablespoons olive oil
1 cup barbecue sauce (preferably chipotle flavored)
1 tablespoon adobo sauce (from a can of chipotle peppers)

Rice and Garnish

3 cups cooked brown rice (or white rice if preferred)
1 tablespoon lime juice (optional, for brightness)
Fresh cilantro for garnish (optional)

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Instructions

Season the Chicken: In a bowl, season the bite-sized chicken cubes with salt, pepper, smoked paprika, and garlic powder, ensuring each piece is evenly coated with the spices.
Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, turning occasionally, until the chicken is golden brown and cooked through.
Simmer with Sauce: Reduce the heat to medium-low. Pour in the barbecue sauce and adobo sauce, stirring to coat all the chicken pieces thoroughly. Let it simmer gently for 2 to 3 minutes to meld the flavors.
Prepare the Rice: Warm the cooked rice separately if needed, or stir it directly into the skillet for 1 to 2 minutes until heated through.
Combine and Serve: Spread the rice evenly in the skillet and spoon the smoky chipotle BBQ chicken mixture on top.
Optional Garnishes: Drizzle with lime juice for a refreshing brightness and sprinkle with chopped fresh cilantro for added color and flavor.
Serve Hot: Serve immediately while warm for the best taste experience.

Notes

Using brown rice adds a nuttier flavor and more fiber, but white rice works well if preferred.
For extra heat, add finely chopped chipotle peppers in adobo to the sauce.
Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
To make this dish gluten-free, ensure that the barbecue sauce used is gluten-free.
Fresh lime juice brightens the dish but can be omitted if you prefer a milder flavor.