Tex-Mex chicken and rice with smoked spatchcocked chicken
SAM THE COOKING GUY · ♥ 8.6K likes · 187.5K views · 9 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- brown sugar
- chipotle chili powder
- cumin
- smoked paprika
- garlic powder
- kosher salt
Mix the rub: brown sugar, chipotle chili powder, cumin, smoked paprika, garlic powder and kosher salt.
The hot rub
- 1 whole whole chicken
Spatchcock the chicken: cut out the backbone with shears, turn skin side up and press to flatten; pat dry.
- yellow mustard
Brush with a little yellow mustard to help the rub stick and coat both sides with rub.
Smoke at 375 for about an hour, until done; juice running from a poke is a good sign.
In a hot pan with a little oil, cook the diced jalapenos, white onions and red Fresno peppers.
- oil
- diced jalapenos
- diced white onions
- diced red Fresno peppers
- 1 cup white rice
- 1 tbsp the rub
Add the rice and about a tablespoon of rub; stir about two minutes so they toast together.
- 1 can red enchilada sauce
- 1 can diced tomatoes and chilies
- 1 cup chicken broth
Add the enchilada sauce, diced tomatoes and chilies and chicken broth; bring to a boil, cover and simmer 15 minutes, stirring once midway.
- 3 cup smoked chicken, shredded
Shred or chop about three cups of the smoked chicken.
- oil
- chopped garlic
Push in a little oil and chopped garlic for 15 to 25 seconds until fragrant, then mix.
Late garlic, cheese and tamales
- 3–4 oz pepper jack cheese
- Hormel chicken and chili sauce tamales
Stir in the pepper jack, chicken and cut-up tamales.
- tortilla chips
- pepper jack cheese
Crunch tortilla chips over the top, scatter the rest of the pepper jack, cover and cook on medium-low 4 to 5 minutes until melted.
Chip topping, melting and tasting