Best 3 Quicker Barbecued Chicken N Rice Recipes
Indulge in a culinary journey with our tantalizing recipe for Quicker Barbecued Chicken n' Rice, a harmonious blend of smoky, succulent chicken and fluffy, flavorful rice. This delectable dish promises an explosion of taste in every bite, making it a perfect choice for busy weeknight meals or casual weekend gatherings.
The star of the show, the barbecued chicken, is marinated in a symphony of spices and tangy barbecue sauce, then grilled or baked to perfection. The result is a chicken that's moist, juicy, and infused with a smoky, delectable flavor.
Accompanying the chicken is a bed of fluffy, aromatic rice, cooked in a flavorful broth infused with herbs and spices. Each grain of rice absorbs the rich flavors of the broth, creating a side dish that's both comforting and utterly delicious.
But that's not all! This recipe also includes two additional variations to tantalize your taste buds. For those craving a creamy, cheesy experience, the Creamy Garlic Parmesan Chicken n' Rice offers a delightful combination of tender chicken, creamy garlic sauce, and Parmesan cheese, all nestled atop a bed of fluffy rice.
And for those who love the bold flavors of Mexican cuisine, the Mexican Chicken n' Rice is a fiesta of flavors, featuring succulent chicken marinated in a blend of Mexican spices and cooked in a rich tomato-based sauce. Served with fluffy rice, this dish is sure to add a lively kick to your meal.
Whether you're a fan of classic barbecue, creamy garlic Parmesan, or zesty Mexican flavors, this recipe has something for everyone. So gather your ingredients, fire up your grill or oven, and prepare to embark on a culinary adventure with our Quicker Barbecued Chicken n' Rice and its delectable variations.
THE BEST CHICKEN AND RICE
Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
- Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
- Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.
BAKED BBQ CHICKEN WITH RICE
This is such an easy, scrumptious dinner meal. Chicken on the bone baked in your favorite BBQ sauce served over a bed of rice covered in BBQ sauce.
Provided by PeachWeb
Categories Low Cholesterol
Time 1h37m
Yield 5-6 serving(s)
Number Of Ingredients 8
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. :).
BBQ CHICKEN AND RICE
Make and share this BBQ Chicken and Rice recipe from Food.com.
Provided by CrapScreamer
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 4
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.
Tips:
- Use bone-in, skin-on chicken thighs. They're more flavorful and juicy than boneless, skinless chicken breasts.
- Marinate the chicken for at least 30 minutes, but preferably overnight. This will help the chicken absorb the flavors of the marinade.
- Cook the chicken over indirect heat. This will help prevent the chicken from drying out.
- Use a meat thermometer to ensure that the chicken is cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit.
- Let the chicken rest for a few minutes before serving. This will help the juices redistribute throughout the chicken.
Conclusion:
This recipe for Quicker Barbecued Chicken n' Rice is a delicious and easy-to-make meal that's perfect for a weeknight dinner. The chicken is tender and juicy, and the rice is fluffy and flavorful. The barbecue sauce adds a smoky, tangy flavor that complements the chicken and rice perfectly. This recipe is sure to be a hit with your family and friends.
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