Elevate your weekend sports gatherings with an incredible dish that infuses classic comfort with a Tex-Mex twist! Introducing the Smoky Tex-Mex Chicken Rice Delight – a recipe that combines perfectly smoked chicken with the spicy, soul-warming flavors of the Southwest. Specially crafted by the culinary maestro Sam The Cooking Guy, this dish is guaranteed to become the new favorite at your table. Let's get cooking and savor the magic of smoked chicken paired with the vibrant dance of Tex-Mex ingredients.
Ingredients:
For the Rub:
- 1/4 cup brown sugar
- 1 tablespoon Chipotle chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon kosher salt
For the Chicken:
- 1 whole chicken (about 4-5 pounds)
- 2 tablespoons yellow mustard
For the Rice:
- A little vegetable oil, for sautéing
- 1 diced jalapeno
- 1 diced white onion
- 1 diced red Fresno pepper
- 1 cup white rice
- 1 tablespoon of the homemade rub
- 1 can enchilada sauce
- 1 can diced tomatoes and chilies
- 1 cup chicken broth
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Prep Time: 20 minutes
Cook Time: 1 hour + 15 minutes for the rice
Total Time: Approximately 1 hour 35 minutes
Servings: 4-6
Instructions:
1. First, make the rub by combining brown sugar, Chipotle chili powder, cumin, smoked paprika, garlic powder, and kosher salt in a small bowl. Set it aside as you prepare the chicken.
2. To spatchcock the chicken, place it breast-side down and use kitchen shears to remove the backbone by cutting along either side. Discard the backbone or save it for stock. Flip the chicken, skin-side up, and press down firmly to flatten it out.
3. Pat the chicken dry and then slather a thin layer of yellow mustard over it, which aids in the adherence of the rub. Generously season both the inside and outside of the chicken with the prepared rub.
4. Preheat your smoker to 375°F (190°C) and cook the chicken for about 1 hour or until the internal temperature reaches 165°F (74°C). Once cooked, let the chicken rest and then shred or chop about 3 cups for the rice dish.
5. While the chicken is smoking, heat some vegetable oil in a large pan over medium heat and sauté the jalapeno, white onion, and red Fresno pepper until soft.
6. Stir in the white rice, add about a tablespoon of the reserved rub, and toast with the vegetables for about 2 minutes.
7. Add the enchilada sauce, diced tomatoes and chilies, and chicken broth to the pan. Stir well and bring to a boil. Then, reduce the heat to low, cover with a lid, and let it simmer for 15 minutes.
8. After 15 minutes, stir the rice, fold in the shredded chicken, and let everything warm through together for a couple of minutes.
9. Serve hot, garnished with fresh cilantro or avocado if desired, and enjoy the comforting hug of this Smoky Tex-Mex Chicken Rice Delight!
Equipment:
- Kitchen shears
- Large pan or skillet
- Smoker
Cooking Tips:
- When spatchcocking the chicken, use sturdy shears for ease and safety.
- Let the smoked chicken rest before shredding to keep it moist.
- Stir the rice occasionally during the simmering process to prevent sticking.
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This recipe is inspired by SAM THE COOKING GUY and his dedication to bringing big, bold flavors to everyday cooking. For more culinary adventures and creative recipes, be sure to check out his YouTube channel at https://www.youtube.com/@samthecookingguy
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