BBQ Chicken Breasts with Rice and Beans

Name: BBQ Chicken Breasts with Rice and Beans
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 (7 oz) boneless, skinless chicken breasts; ½ cup barbecue sauce; 1 cup long grain rice; 1 (15 oz) can black beans; 2 tsp chili powder; 2 tbsp minced fresh cilantro; ½ lime, cut into wedges

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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.

🌍American 🏷️Bbq 🏷️Chicken 🏷️Rice 🏷️Beans Sous vide

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🏷️

🏷️10 minute prep

Total

1h 55m

Servings

Recipe Source

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From Recette Magazine

Ingredients

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2 (7 oz) boneless, skinless chicken breasts
½ cup barbecue sauce
1 cup long grain rice
1 (15 oz) can black beans
2 tsp chili powder
2 tbsp minced fresh cilantro
½ lime, cut into wedges

7 Ingredients

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Instructions

1
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.
2
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.
3
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.
4
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.
5
After the cook, remove rice and beans from your Suvie. Broil chicken for 10-15 minutes, rotating pan halfway through cooking.
6
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.

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Tips & Notes

Pro tips

Poach the chicken in the sauce over medium heat to keep it moist and infuse flavor—avoid high heat which can dry out the meat.
Check for doneness at 12-15 minutes by inserting a meat thermometer into the thickest part; it should read 165°F.
Add the cilantro and lime just before serving to preserve the fresh brightness and prevent it from wilting.

Substitutions

Barbecue sauce → any regional BBQ sauce (vinegar-based, mustard-based, or thick brown sugar sauce changes flavor profile)
Black beans → pinto beans, kidney beans, or chickpeas (swap 1:1 by drained weight)
Long grain rice → jasmine rice, basmati rice, or brown rice (adjust water ratio and cooking time for brown rice)
Fresh cilantro → fresh parsley or green onions for a milder herb note

Storage & make-ahead

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.

Common Questions

Can I use chicken thighs instead of breasts?

Yes, but increase cooking time by 5-10 minutes since thighs are thicker. Internal temperature should reach 165°F.

How do I know when the chicken is fully cooked?

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.

Can I make this ahead of time?

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.