Stubbs BBQ

Dutch Oven Chicken & Rice Verde

This recipe was developed for Stubb’s by Adam, of the Unorthodox Epicure.
  • 9



  • 3 Chicken quarters, trimmed and rinsed (about 2 lbs.)
  • 1 pound - Smoked sausage (or Polska kielbasa), sliced
  • 1 Small onion, sliced or diced
  • 1 bunch Cilantro, chopped
  • 2 Carrots, chopped
  • 1 bottle (12 oz) Stubb's Green Chile Anytime Sauce™
  • About 2 TB Stubb's Pork Spice Rub
  • 1/2 cup Chicken stock
  • 2 cup Long grain rice


  • Season chicken with Stubb's Pork Spice Rub, and set aside.

  • Light about 24 pieces of charcoal in a charcoal starter. In about 10 minutes, they’ll be ready to cook with. (We just want them to be grey around the edges.)

  • Place 12-15 hot charcoal briquets on a fireproof surface (I tend to use an old recycled roasting pan); set the Dutch oven atop the coals.

  • Add sliced sausage and brown lightly to render some fat.

  • Once sausage has rendered some fat (about 3-5 minutes of cooking), remove and set aside.

  • Add chicken quarters, skin side down.

  • Add onions and carrots.

  • Cook until chicken is slightly browned, stirring vegetables and turning chicken regularly, about 5-7 minutes.

  • Add chicken stock, cilantro, Stubb's Green Chile Anytime Sauce™, rice and sausage; stir to combine and spread rice out as evenly as possible.

  • Cover with Dutch oven lid; place remaining charcoal pieces on lid.

  • Cook until rice has absorbed all the liquid and chicken is fall-off-the bone tender, about 45 minutes.

  • Serve with a side of sour cream and avocados if desired.

Nutrition information (per Serving)