Elliott Sadler's Bbq Chicken and Brown Rice
Savor the bold, smoky flavors of Elliott Sadler's BBQ Chicken and Brown Rice, a classic comfort dish that's both hearty and easy to prepare. Juicy, boneless chicken thighs are perfectly seasoned with smoked paprika, garlic, and a touch of pepper before being seared to golden perfection and baked in a rich, tangy BBQ sauce. Paired with fluffy brown rice cooked in low-sodium chicken broth, this meal strikes the perfect harmony of protein-packed goodness and wholesome grains. Ready in just under an hour, this recipe is a crowd-pleaser ideal for weeknight dinners or casual gatherings. Finish with a sprinkle of fresh green onions for an added burst of flavor and a hint of color. Whether you're a BBQ lover or simply craving a satisfying home-cooked meal, this dish delivers big on flavor and comfort.
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Ingredients
- 4 pieces chicken thighs (boneless, skinless)
- 1 cup BBQ sauce (your favorite brand)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup brown rice
- 2 cups chicken broth (low sodium)
- 2 stalks green onions (optional, for garnish)
Directions
Step 1
1. Preheat your oven to 375°F (190°C).
Step 2
2. Season the chicken thighs with garlic powder, smoked paprika, salt, and black pepper on both sides.
Step 3
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the chicken thighs for 2-3 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Step 4
4. In the same skillet, pour in the BBQ sauce and stir briefly to deglaze the pan. Place the chicken thighs back into the skillet, ensuring they are coated with the sauce.
Step 5
5. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 6
6. While the chicken is baking, prepare the brown rice. In a medium saucepan, combine the brown rice and chicken broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 25 minutes or until the rice is tender and all liquid is absorbed.
Step 7
7. Once the chicken is done baking, remove the skillet from the oven and let it rest for 5 minutes.
Step 8
8. Divide the cooked brown rice onto plates and top each plate with a chicken thigh. Drizzle any remaining BBQ sauce over the chicken.
Step 9
9. Garnish with chopped green onions, if desired, and serve hot.
Nutrition Facts
| Serving size | (1380.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1812.6 |
| Total Fat 75.3g | 0% |
| Saturated Fat 16.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 436mg | 0% |
| Sodium 2546.0mg | 0% |
| Total Carbohydrate 168.7g | 0% |
| Dietary Fiber 5.3g | 0% |
| Total Sugars 104.3g | |
| Protein 112.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 190.6mg | 0% |
| Iron 7.1mg | 0% |
| Potassium 1727.6mg | 0% |
Source of Calories