Arroz con Pollo is a simple one Dutch oven Mexican-inspired meal, where chicken and rice are cooked together, so the rice absorbs all the wonderful flavors.
Smoked chicken is a simple but tasty meal that can be cooked on a smoker. However, it can just as easily be cooked on a grill or in the oven.
You can change the herbs to whatever you have on hand, or your favorite combination. The herb butter is also great sliced and placed on top of a cooked steak or baked potato.
Any leftover chicken is fantastic piled onto sandwiches, baked into casseroles, or used as a filling for enchiladas or tacos. If there are any leftovers, that is!
125g (1/2 cup) butter, softened
2 sprigs rosemary
2 sprigs thyme
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon pepper
1 whole chicken, butterflied
Preheat a smoker to 180 degrees C (350 degrees F). Add a chunk of cherry wood, if you like.
Massage the rosemary, thyme, salt, garlic powder and pepper into the butter until evenly distributed.
Lay the chicken flat on the cooking rack, skin side-up. Loosen the skin from the chicken.
Rub 3/4 of the seasoned butter under the skin, and the remaining butter on top of the skin.
Place the chicken in the smoker and cook for 45 minutes, or until the juices run clear and the internal temperature is 75 degrees C (165 degrees F).
Let the chicken rest for 10 minutes before serving.