BBQ Chicken Bowl

Ingredients

• 1 lb boneless, skinless chicken breasts
• ¾ cup BBQ sauce
• 1 cup long-grain white rice
• 2 cups water
• 1 cup corn (fresh, frozen, or canned)
• 1 medium red bell pepper
• 2 tablespoons olive oil
• 1 unit salt and pepper to taste

Instructions

1. 1

   Pat the chicken breasts dry with paper towels, pressing gently so they release moisture and will cook evenly and brown well.

2. 2

   Slice each chicken breast horizontally in half so you have two thinner pieces that will cook faster and cook through more evenly.

3. 3

   Sprinkle salt and pepper on both sides of each chicken piece until lightly coated and seasoned all over.

4. 4

   Slice the red bell pepper lengthwise into quarters, remove the white ribs and seeds, then slice each quarter lengthwise into thin strips about the width of a pencil.

5. 5

   Measure the rice and water into a medium saucepan with a tight-fitting lid and set aside until ready to cook.

6. 6

   Set the saucepan with rice and water on the stove over high heat until the water boils and you see large rolling bubbles breaking the surface, about 4 minutes.

7. 7

   Reduce the heat to low, cover the saucepan with the lid, and let it sit undisturbed for 18 minutes so the rice cooks through and absorbs all the water.

8. 8

   While the rice cooks, heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

9. 9

   Place the chicken pieces in the hot skillet, working in a single layer without crowding, and let them cook undisturbed for 5 minutes until the underside turns golden brown.

10. 10

    Flip each chicken piece over using a spatula or tongs and cook the second side for another 5 minutes until golden and the chicken reaches 165°F on an instant-read thermometer.

11. 11

    Pour the 0.75 cup of BBQ sauce over the cooked chicken pieces, tilting the skillet to coat them evenly, and stir gently once every 20 seconds for 2 minutes until the sauce bubbles and clings to the meat.

12. 12

    Add the corn and sliced red bell pepper to the skillet and stir with a wooden spoon to combine, cooking for 2 minutes until the vegetables warm through.

13. 13

    Divide the cooked rice evenly between two large bowls, making a bed about 2 inches tall in each bowl.

14. 14

    Divide the BBQ chicken, corn, and bell peppers evenly between the two bowls, spooning the sauce from the skillet over the top of each.

15. 15

    Taste each bowl and sprinkle a pinch of salt and pepper over the top if needed, then serve immediately while hot.

Tools you’ll need

• paper towels
• cutting board
• chef's knife
• medium saucepan with tight-fitting lid
• 12-inch skillet
• wooden spoon
• spatula or tongs
• instant-read thermometer
• two large bowls
• measuring cups

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min