Smoked Chicken Bowl Recipe
slow roasted smoked chicken, mexican rice, borracho or black beans, alabama white sauce, pico
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Ingredients
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Smoked Chicken
Mexican Rice
Beans
Alabama White Sauce
Pico de Gallo
Method
Smoked Chicken
- 1
Prepare the Chicken
Preheat your smoker to 225°F (107°C). Rub the whole chicken with olive oil and season it generously with smoked paprika, garlic powder, onion powder, salt, and black pepper.
- 2
Smoke the Chicken
Place the seasoned chicken in the smoker. Smoke for approximately 3 hours or until the internal temperature reaches 165°F (74°C). Remove and let rest for 15 minutes before shredding.
Mexican Rice
- 3
- 4
Cook the Rice
Add the long-grain rice to the pan, stirring until coated. Pour in the chicken broth and diced tomatoes. Season with cumin and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes or until rice is cooked and liquid is absorbed.
- 5
Beans
- 6
- 7
Add the Beans
Add the borracho beans (or black beans) along with cumin and salt. Heat through, stirring occasionally for about 10 minutes.
Alabama White Sauce
- 8
Mix the Sauce
In a bowl, whisk together mayonnaise, apple cider vinegar, lemon juice, black pepper, salt, and garlic powder until well combined. Refrigerate until ready to use.
Pico de Gallo
- 9
Prepare the Pico
In a bowl, combine diced tomatoes, finely chopped onion, cilantro, and lime juice. Season with salt to taste. Mix well and let sit for 10 minutes for flavors to meld.