Smoky Chipotle BBQ Chicken Rice (Print)
Chicken, rice, and peppers meld in a smoky barbecue chipotle sauce for a one-pan flavor-packed meal.
# Ingredients:
→ Main Components
01 -
450 g chicken fillet, diced
02 -
200 g long grain white rice
03 -
480 ml chicken broth
04 -
120 ml barbecue sauce
05 -
1 tablespoon chipotle peppers in adobo sauce, minced
06 -
1 red bell pepper, diced
07 -
1 medium yellow onion, diced
08 -
2 cloves garlic, minced
09 -
1 tablespoon olive oil
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
# Steps:
01 -
Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper; sauté until softened, about 3-4 minutes.
02 -
Add minced garlic to the skillet and cook for 1 minute, stirring frequently to prevent burning.
03 -
Add diced chicken fillet to the skillet. Season with salt and freshly ground black pepper. Cook until the chicken is lightly browned on all sides, about 4-5 minutes.
04 -
Stir in the rice, chicken broth, barbecue sauce, and minced chipotle peppers. Mix thoroughly to ensure even distribution.
05 -
Bring the mixture to a gentle boil, reduce heat to low, cover with a lid, and simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
06 -
Remove the skillet from heat and let it rest, covered, for 5 minutes before uncovering and serving.
# Additional Notes:
01 -
Substitute brown rice for enhanced nutritional value, ensuring to adjust simmer time as needed.
02 -
Add corn kernels or black beans during step 4 for additional texture and richness.
03 -
Tailor chipotle quantity to desired level of spiciness.