Kitchen notes · a little help before you start

One Pot BBQ Chicken Chili Mac

Name: One Pot BBQ Chicken Chili Mac
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1 teaspoon canola oil; 3 each small boneless skinless chicken breasts (cut into 1/2" pieces); ½ teaspoon seasoning salt; 1 each red bell pepper (diced); ½ each small onion (finely diced); 1 tablespoon chili powder; 2 cloves garlic (minced); 1 can diced tomatoes with juice (28 oz or 798 ml); 1 can black or kidney beans, drained and rinsed (19oz or 590 ml); 2 cups low sodium chicken broth; ½ cup barbecue sauce; ½ teaspoon salt; ¼ teaspoon black pepper; 2 ½ cups uncooked macaroni; 2 cups shredded cheddar cheese

Chili mac gets a sweet, smoky edge from barbecue sauce, with little pieces of chicken tucked among the macaroni. Beans and melted cheddar make each spoonful generous. Fill a bowl while it's warm and enjoy the sauce caught inside those small pasta curves.

Prep: 10 min
Cook: 20 min
Total: 30 min
Original yield: Serves 6
Ingredients: 15 listed

Make it part of your week

Estimating…

Main courseAmericanChickenBeans & lentilsPrep: 15 minutes or lessTotal: 30 minutes or lessOne potOne pot & sheet pan

Recipe categories & planning details

Meal type: Main course
Primary protein: Chicken · Beans & lentils
Cuisine: American
Cooking method: One pot · One pot & sheet pan
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less

A few quick notes

1. Start chicken just to white outside

Cook the seasoned chicken until white on the outside before adding pepper and onion for the next stage.

2. Simmer liquids before macaroni

Bring beans, tomatoes, broth, barbecue sauce and seasonings to a simmer before stirring in uncooked macaroni.

3. Stir the covered pasta often

Lower to medium-low and stir frequently while the macaroni cooks covered until al dente.

Get to know the ingredients

Small chicken pieces

Cut the boneless skinless breasts into the listed half-inch pieces before cooking with seasoning salt.

Beans drained and rinsed

Black or kidney beans are both listed; drain and rinse them before adding to the simmering mixture.

Tomatoes with their juice

Use the diced tomatoes and their juices as part of the liquid mixture that cooks the macaroni.

The last little job

Melt cheese and check seasoning

Stir cheddar into the al dente pasta, then taste and adjust seasoning as desired before serving.

A little more help as you go

Cooked chicken is allowed

You can use prepared shredded or chopped chicken, stirred in after the vegetables have sauteed instead of the raw chicken stage.

Tomato sauce can replace barbecue

You can use tomato sauce instead of barbecue sauce if you prefer a less sweet, tangy base.

A few questions you might have

Can I add spinach?

You can use finely chopped spinach stirred in with the cheese at the end of the pasta cooking.

Does garlic cook with chicken from the beginning?

Add it with chili powder after the pepper and onion reach crisp-tender, then cook briefly before adding liquids.

Do I cook the macaroni separately?

Add it uncooked to the simmering sauce mixture, then cover and cook while stirring often until al dente.

Can I use chicken thighs?

You can use boneless, skinless thighs instead of breasts. Use about twice as many thighs as breasts.

What other vegetables are suggested?

You can add mushrooms, shredded carrot, zucchini or frozen vegetables alongside the pepper and onion.

Any more cooking tips?

Ingredients and Substitutions: Chicken : we use boneless, skinless chicken breasts because we usually have them in the freezer. If you prefer dark meat, you can sub for boneless, skinless chicken thighs (use about twice as many). You can also sub for pre-cooked shredded chicken, or leftover slow cooker chicken breast that has been chopped (simply stir it in after the vegetables are sautéed). Vegetables : I use vegetables that our family enjoys, but this is a great clean out the fridge recipe! Try adding mushrooms, shredded carrots or zucchini, or frozen vegetables if you’re short on fresh ones. You can also stir in some finely chopped spinach with the cheese at the end. Barbecue sauce : we love the sweet and tangy flavor of barbecue sauce, but if you don’t you can sub this for tomato sauce of any kind.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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