smoked chicken and rice with onions and green chiles

Discussion in 'Grilling Chicken' started by kwats4, Apr 19, 2012.

  1. kwats4

    kwats4 Smoke Blower

    I made this the other day and boy was it good!  OK lets see here.

    5-7 lbs chicken smoked whole your way.

    deboned and cut into chucks when cooled, throw carcass, bones and skin into a pot and 1 chopped onion, 10-15 whole pepper corns and H2O to cover, bring to boil and reduce to simmer for 1 hr. strain out all pieces and reserve.

    2 med onions chopped

    1 lg bell pepper

    jalapenos or Serrano peppers to your taste. I sliced 10-12 Serrano's with the seeds and membranes.

    You might want to roast the peppers first then place into zip bag and let them steam 15 mins then remove skin from pepper and chop.

    make a rue with 4 Tbs butter or oil and 4 Tbs flour

    saute onions,peppers

    in the pan you made the rue, add 3 cups chicken broth and whisk, it will thicken. Add thickened stock to onions and peppers, incorporate

    It should be thickening more at this point. add 2 more cups of chicken stock and 1.5 cups of rinsed rice. You may need to add more stock. This needs to be stirred so the rice doesn't sit on the bottom of the pot and stick. When rice is done add the cut up chicken to the pot and stir.

    Now if you have not been seasoning to taste yet then you can do it now. kosher salt, fresh cracked black pepper. If more heat is needed you can add cayenne. but you want to get that little heat to show up at the back of your throat. Not burning but just a little hot. you will know when you get here.

    Just simmer very lightly at this point, It should be a very silky smooth sauce at this time, Just keep stirring every 5 mins or it will stick. 

    You will know when its time to get a bowl. Enjoy!!

    This reheats very well also. Ken[​IMG]
     
    Last edited: Apr 21, 2012
  2. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    That looks awesome!
     
  3. cdldriver

    cdldriver Meat Mopper

    so how did you put it together
     
  4. Looks great...details?
     
  5. frizzlefry

    frizzlefry Smoke Blower

    Inquiring minds want to know!
     
  6. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Don't leave us hangin !! More details
     
  7. kwats4

    kwats4 Smoke Blower

    OK lets see here.

    5-7 lbs chicken smoked whole your way.

    deboned and cut into chucks when cooled, throw carcass, bones and skin into a pot and 1 chopped onion, 10-15 whole pepper corns and H2O to cover, bring to boil and reduce to simmer for 1 hr. strain out all pieces and reserve.

    2 med onions chopped

    1 lg bell pepper

    jalapenos or Serrano peppers to your taste. I sliced 10-12 Serrano's with the seeds and membranes.

    You might want to roast the peppers first then place into zip bag and let them steam 15 mins then remove skin from pepper and chop.

    make a rue with 4 Tbs butter or oil and 4 Tbs flour

    saute onions,peppers

    in the pan you made the rue, add 3 cups chicken broth and whisk, it will thicken. Add thickened stock to onions and peppers, incorporate

    It should be thickening more at this point. add 2 more cups of chicken stock and 1.5 cups of rinsed rice. You may need to add more stock. This needs to be stirred so the rice doesn't sit on the bottom of the pot and stick. When rice is done add the cut up chicken to the pot and stir.

    Now if you have not been seasoning to taste yet then you can do it now. kosher salt, fresh cracked black pepper. If more heat is needed you can add cayenne. but you want to get that little heat to show up at the back of your throat. Not burning but just a little hot. you will know when you get here.

    Just simmer very lightly at this point, It should be a very silky smooth sauce at this time, Just keep stirring every 5 mins or it will stick. 

    You will know when its time to get a bowl. Enjoy!!

    This reheats very well also. Ken
     
    Last edited: Apr 20, 2012

Share This Page