BBQ Chicken Breasts with Rice and Beans
This BBQ chicken breasts recipe poaches boneless chicken directly in barbecue sauce for maximum flavor, paired with rice and black beans for a complete, quick meal.
This BBQ chicken breasts recipe poaches boneless chicken directly in barbecue sauce for maximum flavor, paired with rice and black beans for a complete, quick meal.
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Pat 2 chicken breasts dry and season liberally with kosher salt and ground black pepper. Transfer chicken to a Suvie pan and coat with 1/2 cup barbecue sauce. Place pan into the top bottom zone of Suvie.
Transfer 1 can black beans (with liquid), 2 tsp chili powder, ½ tsp salt, and ¼ tsp ground black pepper to a second Suvie pan, stirring to combine. Place pan in the top zone of Suvie. Input settings, and cook now or schedule.
Place 1 cup long grain rice in the Suvie rice pot (black handles). Cover the pot with a lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
Set Suvie Cook Settings: Bottom Zone: Sous Vide at 160°F for 1 hour and 30 minutes. Top Zone: Sous Vide at 160°F for 1 hour and 30 minutes. Starch Cooker: Rice, Long grain, 1 cup.
After the cook, remove rice and beans from your Suvie. Broil chicken for 10-15 minutes, rotating pan halfway through cooking.
Stir rice into beans, season with salt and pepper to taste, and divide between plates. Divide chicken between plates and garnish with cilantro and lime juice just before serving.
Store cooled chicken with sauce in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of water to prevent drying.
Yes, but increase cooking time by 5-10 minutes since thighs are thicker. Internal temperature should reach 165°F.
The chicken is done when it reaches an internal temperature of 165°F in the thickest part, or when the juices run clear when pierced.
Yes. Cook the chicken and store it with the sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
You can skip it, use parsley, or substitute with ½ teaspoon of dried cilantro or cumin for a different flavor profile.
Yes. Double all ingredients and increase cooking time by 5-10 minutes, ensuring the chicken reaches 165°F internally.
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