I have wanted to make this for a long time but had no idea what it was called but lucked into a recipe a few days ago.
I started last night by marinating the 6.5 Lb chicken and sticking it in the fridge.
Then I started the Mexican style rice. I toasted it first in a bit of oil.
Then added the extras. After that 32 oz of chicken broth.
Let it simmer until the liquid was gone.
This afternoon I fired up the pit with Mesquite and once it was going I placed on the big bird.
Once the fire got too cool I placed it in the oven until finished.
It has a nice spice that runs right thru the meat. The skin turned out just right.
I started last night by marinating the 6.5 Lb chicken and sticking it in the fridge.
Then I started the Mexican style rice. I toasted it first in a bit of oil.
Then added the extras. After that 32 oz of chicken broth.
Let it simmer until the liquid was gone.
This afternoon I fired up the pit with Mesquite and once it was going I placed on the big bird.
Once the fire got too cool I placed it in the oven until finished.
It has a nice spice that runs right thru the meat. The skin turned out just right.