Ingredients:

  • 5 tbsp (75 ml) olive oil
  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1-2 chipotle peppers in adobo sauce, minced (adjust to taste for heat)
  • 1 tbsp (15 ml) adobo sauce (from the can of chipotle peppers)
  • 1.5 cups (300 g) uncooked long-grain rice, rinsed
  • 2.5 cups (591 ml) chicken broth
  • 1.5 cups (355 ml) your favourite BBQ sauce (a smoky or sweet variety works well)
  • 1/2 cup (120 ml) frozen corn, thawed
  • 1/4 cup (15g) chopped fresh cilantro, for garnish
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Heat olive oil in the skillet over medium heat. Add onion and bell peppers and cook until softened, about 5-7 minutes. Stir in garlic, chipotle peppers, and adobo sauce; cook for 1 minute more until fragrant.
  2. Add the diced chicken to the skillet and cook until browned on all sides, about 5-7 minutes. Season with salt and pepper to taste. Don't worry about cooking it through completely at this stage.
  3. Stir in the rinsed rice and chicken broth. Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Avoid lifting the lid during this process.
  4. Remove from heat and stir in the BBQ sauce and thawed corn. Cover and let stand for 5 minutes to allow the flavours to meld.
  5. Fluff the rice with a fork, garnish with fresh cilantro, and serve hot.