Ingredients (16)
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olive oil 1 tablespoon
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chicken thighs 4
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salt and pepper, to taste
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BBQ sauce ¼ cup
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corn, drained and rinsed 1 can (15 oz.)
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black beans, drained and rinsed 1 can (15 oz.)
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fresh cilantro, chopped ¼ cup
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long grain white rice (not instant rice) 1½ cups
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chicken broth 1 cup
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water 1½ cups
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salt and pepper, to taste
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Mexican blend cheese ½ cup
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Roma tomatoes, diced 2
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chopped cilantro, green onion, and avocado for garnish
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juice of 1 lime
Steps (9)
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1Preheat oven to 350°F.
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2Heat oil in a large (12 inch) and deep skillet over medium high heat.
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3Season chicken on each side with salt and pepper to taste.
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4
Place chicken skin side down in the skillet and cook each side for 5 minutes. Brush each side with BBQ sauce while the other side cooks. Place chicken on a plate and set aside.
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5
Add corn and beans to the empty skillet (leaving the leftover oil in the skillet is fine) and allow to grill for 2–3 minutes. Add in the cilantro, dressing and lime juice and stir to combine.
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6Pour in the rice and stir to allow the rice to be coated in the ranch/oil mixture. Add the broth, water, and salt and pepper to taste. Stir to combine. Place chicken back into the skillet as shown above. They will be about half way covered in the liquid. No need to stir, just set them right on top.
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7Cover and cook for 30 minutes.
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8Remove from the oven and sprinkle with the cheese and tomatoes. Return to the oven for 5–10 more minutes or until cheese is fully melted and chicken is cooked through.
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9Garnish with more cilantro, green onion and avocado if desired. Enjoy!
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