Smoky Chicken

Name: Smoky Chicken
Prep time: 20 min
Cook time: 75 min
Yield: 8 to 10 servings
Cuisine: Tex-Mex Menu
Ingredients: Brown Sugar — To taste; Chipotle Chilli Powder — To taste; Ground Cumin — To taste; Smoked Paprika — To taste; Garlic Powder — To taste; Kosher Salt — To taste; Whole Chicken — 1; Yellow Mustard — To coat; White Rice — 200 g; Enchilada Sauce — 1 can; Diced Tomatoes and Chillies — 1 can; Chicken Broth — 240 ml; Garlic — 3 cloves; Chicken and Chilli Tamales — To taste; Pepper Jack Cheese — 115 g; Tortilla Chips — 1 handful

This hearty Tex-Mex chicken and rice skillet is a sports-watching weekend upgrade, combining smoky, spice-rubbed chicken with a flavourful mix of fluffy rice, enchilada sauce, and a surprise addition of chopped tamales for unmatched heartiness. Topped with bubbling pepper jack cheese and crunchy tortilla chips, this simple yet robust one-pan meal is packed with vibrant, mouth-watering ingredients that make it an instant crowd-pleaser for any gathering.

Cuisines

Cooking Instructions

Preparation: 20 minutes
Cooking: 75 minutes

Servings: 8 to 10

Notes:

For the most intense flavour, spatchcock the chicken and apply the smoky chipotle-brown sugar rub thoroughly before smoking; this technique ensures even cooking and maximises the delicious crust.

The secret ingredient in this recipe is chopped chicken and chili sauce tamales; they add incredible texture and a classic flavour profile that elevates the entire dish, though they are an optional addition.

Adding garlic towards the final stages of cooking the rice mixture, once it has already simmered, infuses the dish with a fresh, aromatic punch that truly lifts the overall profile.

To create a satisfying, panko-like crunch, scatter crushed tortilla chips over the top during the final few minutes of melting the cheese; it adds body and a wonderful textural contrast to the soft rice and chicken.

This recipe is highly adaptable and makes for a robust meal that serves a large crowd; leftovers are just as delicious and hold up perfectly for a quick, hearty weekday meal.

Prepare and Smoke Chicken
Create a spice rub with brown sugar, chipotle chilli powder, cumin, smoked paprika, garlic powder, and salt, then spatchcock the chicken, coat with mustard, apply the rub, and smoke at 190 C for approximately 60 minutes.

Sauté Vegetables and Rice
Sauté diced jalapeños, onions, and red Fresno peppers in a hot skillet with oil, add the white rice and a tablespoon of the spice rub, and toast for 2 minutes until fragrant.

Simmer
Pour in the enchilada sauce, diced tomatoes and chillies, and chicken broth, bring to a boil, then cover and simmer on low heat for 15 minutes.

Combine and Finish
Stir in chopped garlic, diced tamales, shredded smoked chicken, and half the pepper jack cheese, then top with crushed tortilla chips and the remaining cheese, covering until melted.

Serve
Garnish the skillet generously with fresh coriander and serve warm, ensuring every scoop includes a bit of tamale, cheese, and chicken for the ultimate Tex-Mex bite.

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Ingredients

Smoky Chicken Rub

Brown Sugar	To taste
Chipotle Chilli Powder	To taste
Ground Cumin	To taste
Smoked Paprika	To taste
Garlic Powder	To taste
Kosher Salt	To taste

Chicken and Rice Mix

Whole Chicken	1
Yellow Mustard	To coat
White Rice	200 g
Enchilada Sauce	1 can
Diced Tomatoes and Chillies	1 can
Chicken Broth	240 ml
Garlic	3 cloves
Chicken and Chilli Tamales	To taste
Pepper Jack Cheese	115 g
Tortilla Chips	1 handful