When it comes to easy weeknight meals, few dishes can compete with the deliciousness and simplicity of One Pan Creamy Tangy BBQ Chicken And Rice. This dish not only brings together the comforting flavors of BBQ chicken thighs and creamy rice but also incorporates a tangy sauce that elevates the entire meal. The marriage of juicy chicken coated in a zesty BBQ sauce, all cooked harmoniously in one pan with fluffy rice and vegetables, delivers a culinary experience that is both satisfying and delectable.
Ingredients
Scale:
4 bone-in, skin-on BBQ chicken thighs
1 teaspoon smoked paprika
Salt and pepper, to taste
1 cup long-grain white rice
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 cup water
1 cup mixed vegetables (e.g., peas, carrots, and corn)
1/2 cup BBQ sauce (preferably a tangy variety)
1/2 cup heavy cream
1 tablespoon apple cider vinegar
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels. Season both sides generously with smoked paprika, salt, and pepper.
In a large oven-safe skillet, heat olive oil over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes, or until the skin is golden brown and crispy.
In the same skillet, add the diced onion and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the rice, chicken broth, and water. Bring to a gentle boil and then reduce the heat to low. Return the chicken thighs to the skillet, placing them on top of the rice.
Sprinkle the mixed vegetables around the chicken in the skillet.
In a small bowl, mix the BBQ sauce, heavy cream, and apple cider vinegar together until smooth. Pour this mixture over the chicken and rice.
Cover the skillet with a lid or aluminum foil and transfer it to the oven. Bake for 30-35 minutes, or until the chicken is cooked through and the rice is tender.
Remove from the oven and let it rest for 5 minutes. Fluff the rice with a fork and serve warm.
