Not Yo Momma's Chicken & Rice!! |
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INGREDIENTS
BIG GREEN EGG SETUP
Set up your Big Green Egg for indirect grilling. Plate setter legs up, with the grill grate on top. Heat to 375 F.
INSTRUCTIONS
- skin-on chicken (3-4 breasts or 5-6 thighs)
- 1 cup white rice uncooked
- 1 10 oz can Golden Mushroom Campbell's soup
- 1 cup water
- 1-1/2 tbsp paprika
- 1/2 tsp crushed red pepper flakes
- salt
- pepper
- 3-4 tbsp butter
- 1-2 tbsp extra virgin olive oil
BIG GREEN EGG SETUP
Set up your Big Green Egg for indirect grilling. Plate setter legs up, with the grill grate on top. Heat to 375 F.
INSTRUCTIONS
Rinse your chicken under cold water and pat dry with paper towels. Trim any excess skin or fat. Season your chicken with salt & pepper to taste. Add the extra virgin olive oil to a hot pan over medium-high heat on the stove. Add the chicken, skin side down. You want to brown the chicken, not cook it all the way through. This takes approx 4-5 minutes. Once you have reached the desired color, remove from the pan and set aside.
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In a mixing bowl, add the rice, water, soup mix, crushed red pepper flakes, paprika and salt & pepper to taste. Mix thoroughly. Add the rice and liquid mixture to a cold cast iron skillet. Using the back of a mixing spoon, spread the rice in the pan evenly. |
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Arrange your chicken on top of the rice mixture. Place a 1/2 pat of butter on each piece on chicken. Use more butter for larger pieces of chicken. |
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Place the skillet with the mixture on the Big Green Egg and cook for 40-50 minutes checking occasionally. Cook until the rice is tender.
Final results! Plate and serve!
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