Best Quicker Barbecued Chicken N Rice Recipes

BAKED BBQ CHICKEN WITH RICE

Baked BBQ Chicken With Rice image

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

Ingredients

1 whole broiler-fryer chicken, Cut up
1 (28 ounce) bottle barbecue sauce
3 cups ketchup
1/4 cup onion
1/4 cup bell pepper
1/4 cup jalapeno, cleaned well, ribs removed with a spoon
2 -4 tablespoons sugar, to taste
6 cups cooked rice (that means 3 cups of uncooked 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. :).

BBQ CHICKEN AND RICE

BBQ Chicken and Rice image

This is the most juicy and tasty baked BBQ chicken you will ever try! It's very easy to make and your family will love it!

Provided by Beth Gambrell

Categories Chicken Breast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup onion, chopped
2 tablespoons celery
2 garlic cloves, minced
1 tablespoon margarine
1 cup ketchup
1/3 cup brown sugar
3 tablespoons vinegar
2 tablespoons water
1 tablespoon Worcestershire sauce
2 teaspoons mustard
1/2 teaspoon salt
2 -3 drops hot sauce
1 1/2 cups rice
2 1/2 cups chicken broth
4 -6 boneless skinless chicken breasts

Steps:

Simmer onions, celery, and garlic in margarine and then add next eight ingredients; simmer for 30 minutes.
Mix rice and broth in greased 13x9x2-inch pan and lay chicken breasts on top.
Pour sauce over and cover and bake at 350°F for 1 hour.

Nutrition Facts : Calories 587.3, Fat 5.9, SaturatedFat 1.3, Cholesterol 68.4, Sodium 1633, Carbohydrate 95.2, Fiber 1.7, Sugar 33.2, Protein 36.6

BBQ CHICKEN, VEGGIES AND RICE SKILLET

BBQ Chicken, Veggies and Rice Skillet image

Get the flavors of your backyard BBQ without having to step outside!

Provided by Elizabeth

Categories Trusted Brands: Recipes and Tips Knorr®

Time 20m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
½ onion, chopped
1 red bell pepper, chopped
1 pound skinless, boneless chicken breast halves, cut into 1/2-inch cubes
Salt to taste
Ground black pepper to taste
¼ cup barbeque sauce
1 (5.5 ounce) package Knorr® Rice Sides™ - Rice Pilaf
2 cups water
1 tablespoon buttery spread
1 cup frozen corn kernels, thawed, or fresh corn kernels
1 green onion (green tops only), sliced

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.

Nutrition Facts : Calories 406.4 calories, Carbohydrate 47.6 g, Cholesterol 69.2 mg, Fat 10.3 g, Fiber 2.7 g, Protein 30.3 g, SaturatedFat 2.1 g, Sodium 699.5 mg, Sugar 7.3 g

THE BEST CHICKEN AND RICE

The Best Chicken and Rice image

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

Ingredients

2 tablespoons canola oil
4 to 6 bone-in, skin on chicken thighs (about 6 ounces each)
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper
4 medium carrots (about 12 ounces), sliced into 1/4-inch rounds
3 stalks celery (about 9 ounces), sliced 1/4-inch thick
2 large shallots (about 4 ounces), finely diced
2 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh oregano leaves, chopped
2 teaspoons finely grated lemon zest plus 1 tablespoon lemon juice
1 cup long-grain rice
4 cups low-sodium chicken stock
1 tablespoon chopped fresh chives

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.