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.