Originally Posted by
dox08
I smoke chicken thighs (family pack) and boil chicken breast (4/5 breast) for both the broth and mixing the white and dark meat. I put the cut sausage in the chicken breast pot while boiling for flavor. Season the chicken on the smoker with your favorite rub (I use more of a Cajun/rotisserie chicken rub) and make sure to season the same in the boiling pot. Cook down the holy trinity (onion, bell pepper, celery with leaves too) in a big fry pan with olive oil/bacon grease and set aside. I use 1 stalk of celery, 2 onion and 2 bell pepper. Make sure to salt/pepper/garlic powder your trinity. Fry up some bacon about medium/medium well for mixing in (1lb/2lb) depending on how much you make, pat grease off and chop into bite site chunks. Put that aside. Cut your sausage (been using Holmes smokehouse pecan) into slices and set aside (1lb/2lb). Chop and shred your chicken once out the smoker and pot into another bowl. I use a blender to shred some of the chicken, which makes it real easy, but be careful not to do it too long. Chop the rest. The goal is some shredded fine chicken and other nice chunks of chicken. Set that aside. Figure your rice and water (chicken broth you boiled in). I use about 4 cups of rice most of the time depending on how many you cook for and double the juice. Mix all that together (trinity, chicken, sausage, rice, bacon, juice) into a big pot if doing stove top or if putting in pan and baking use oven at 400 for about an hour 15 or little longer (until rice is tender). Serve that with texas pete and cold beer.
I like the Smoke idea. would add some "depth" to the seasoning and taste.
Thanks
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