This recipe was developed for Stubb’s by Adam, of the Unorthodox Epicure.
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INGREDIENTS
Ingredients
- 3 Chicken quarters, trimmed and rinsed (about 2 lbs.)
- 1 pound - Smoked sausage (or Polska kielbasa), sliced
- 1 Small onion, sliced or diced
- 1 bunch Cilantro, chopped
- 2 Carrots, chopped
- 1 bottle (12 oz) Stubb's Green Chile Anytime Sauce™
- About 2 TB Stubb's Pork Spice Rub
- 1/2 cup Chicken stock
- 2 cup Long grain rice
INSTRUCTIONS
- 1 Season chicken with Stubb's Pork Spice Rub, and set aside.
- 2 Light about 24 pieces of charcoal in a charcoal starter. In about 10 minutes, they’ll be ready to cook with. (We just want them to be grey around the edges.)
- 3 Place 12-15 hot charcoal briquets on a fireproof surface (I tend to use an old recycled roasting pan); set the Dutch oven atop the coals.
- 4 Add sliced sausage and brown lightly to render some fat.
- 5 Once sausage has rendered some fat (about 3-5 minutes of cooking), remove and set aside.
- 6 Add chicken quarters, skin side down.
- 7 Add onions and carrots.
- 8 Cook until chicken is slightly browned, stirring vegetables and turning chicken regularly, about 5-7 minutes.
- 9 Add chicken stock, cilantro, Stubb's Green Chile Anytime Sauce™, rice and sausage; stir to combine and spread rice out as evenly as possible.
- 10 Cover with Dutch oven lid; place remaining charcoal pieces on lid.
- 11 Cook until rice has absorbed all the liquid and chicken is fall-off-the bone tender, about 45 minutes.
- 12 Serve with a side of sour cream and avocados if desired.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
