BBQ Chicken and Rice Bowls

So insanely easy you will NOT believe.

This is always my goal for you. For us. For me. For the world.

Simple, but with a punch. I do appreciate a good meditative project recipe from time to time. But it’s a Tuesday night, bro. I need this ish to come together pronto.

Let us peepeth.

The bbq sauce – use what you love. Something acidic, something sweet, something with a kick. Whatever gives you giddy pants.

The rice – I used basmati this time, but jasmine is great.

Green cabbage is fine here. Honestly, a bag of shredded cabbage is totally a jam if you’re in a pinch. Add lime juice and chopped cilantro and salt and you’re good.

Hamburger pickles make the world go ’round.

We’ll get the chicken marinated for a bit, then seared. Easy as that. Six minutes per side and away we go.

Let it rest a few, then chawp chawp.

It’s a classic pile-on situation. The cooked fluffy rice (cook it in chicken stock to make your life so good), the chopped chicken (thighs forever), the crunchy slaw, the briny pickles, and a good drizzle of your favorite ranch along with a bit more bbq sauce.

Heaven. Absolute heaven. And we barely did a thing.

It’s just an easy way to get a flavor punch with a hit of comfort. Bbq is always a family-friendly choice. And the shortcuts make it attainable any ol’ time.

You dig?

I knew we understood each other.

BBQ Chicken and Rice Bowls

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Ingredients

• 5-6 chicken thighs (excess fat trimmed)
• 1/2 cup bbq sauce (your fave!)
• 1 cup basmati or jasmine rice
• 2 cups chicken stock
• 1-2 cups shredded purple cabbage
• 1 lime
• 1/2 cup chopped cilantro
• Coarse salt
• Hamburger pickles
• Ranch dressing to drizzle
• Extra bbq sauce to drizzle

Instructions

1. Combine the chicken and bbq sauce in a bowl, along with a pinch of salt. Toss to coat and let it sit as long as you want. An hour up to overnight.
2. Cook the rice in a rice cooker or stove top with the chicken stock and a pinch of salt until done. Fluff with a fork.
3. In a medium bowl, combine the shredded cabbage with the chopped cilantro and juice from the lime. (Start with half a lime and see where that gets you.) Add a pinch of salt and toss to incorporate.
4. Sear the chicken thighs in a skillet on a medium heat for six minutes per side, until nice and charred. Add a splash or two of water to insure the sauce doesn't burn in the pan. Let the chicken rest a few minutes, then give a rough chop.
5. In bowls, pile on the rice, chopped chicken, slaw, pickles, and a good drizzle of ranch and bbq sauce. Devour.
6. Serves four.

7.8.1.2

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https://bevcooks.com/2024/04/bbq-chicken-and-rice-bowls/

Please tell me if you make this! Dying to know how fast it lands in heavy rotation. Because it will.