BBQ Chicken and Corn Rice Skillet

Name: BBQ Chicken and Corn Rice Skillet
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American backyard barbecue
Ingredients: 680 g boneless, skinless chicken thighs; 1 1/2 teaspoon kosher salt and black pepper; 2 teaspoon smoked paprika; 1 tablespoon neutral oil; 1 medium yellow onion, finely diced; 3 cloves garlic, minced; 1 1/2 cups long-grain white rice; 2 1/4 cups low-sodium chicken stock; 3/4 cup BBQ sauce; 2 cups corn kernels

The key to a strong barbecue skillet is browning the chicken before the sauce goes in, because sugar-heavy BBQ sauce scorches before it develops a proper glaze. I use the browned fond and rendered…

Ingredients

680 g boneless, skinless chicken thighs
1 1/2 teaspoon kosher salt and black pepper
2 teaspoon smoked paprika
1 tablespoon neutral oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 1/2 cups long-grain white rice
2 1/4 cups low-sodium chicken stock
3/4 cup BBQ sauce
2 cups corn kernels

Instructions

Pat the chicken thighs dry. Season both sides with the kosher salt, black pepper, and smoked paprika, pressing the seasoning into the meat so it forms a barbecue-style crust rather than sliding off in the pan.
Heat a large cast-iron or oven-safe skillet over medium-high heat. Add the oil, then arrange the chicken in a single layer. Sear for 4 to 5 minutes per side until deeply browned; the chicken does not need to be fully cooked yet. Transfer it to a plate, leaving the browned fond in the skillet.
Reduce the heat to medium. Add the onion and cook in the smoky chicken drippings for 3 minutes, scraping up the fond. Stir in the garlic for 30 seconds, then add the rice and toast for 2 minutes until the grains are lightly coated and smell nutty.
Pour in the chicken stock and scrape the skillet again to dissolve the barbecue-like browned bits. Stir in the corn and 1/2 cup of the BBQ sauce, then bring the mixture to a steady simmer.
Nestle the seared chicken thighs into the rice, spooning some of the smoky liquid over the meat. Cover, reduce the heat to low, and cook for 18 to 20 minutes, until the rice is tender and the chicken reaches 74°C (165°F) at its thickest point.
Remove the lid and brush the chicken with the remaining BBQ sauce. Cook uncovered for 2 to 3 minutes, allowing the sauce to tighten into a glossy glaze without burning. Rest the skillet for 5 minutes before serving so the rice finishes steaming and absorbs the pan juices.

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