WHITE CHICKEN BARBECUE AND DIRTY RICE
One of our favorite dinners is white barbeque chicken and dirty rice. It is bursting with flavors and textures. We love the bite of horseradish in the white barbeque, the variety of veggies, beans and rice and of course, the chicken!
Start by preparing the white barbecue. Whisk all of the ingredients in a bowl. Set aside half of the sauce to use later.
You will need skin-on, bone-in chicken, in any cut. I like to do a variety of quarters, thighs, legs, and breasts. Place chicken in a gallon Ziploc bag and use 2 cups of the sauce (about 1/2 of the prepared sauce) to marinate the chicken for 4 hours or overnight.
Remove the chicken from the bag and discard the marinade. Rise the chicken and pat dry with paper towels (do not skip this step!).
Heat oven to 425°. Brush chicken with 3 tablespoons of olive oil over the skin and sprinkle with salt and pepper. Using 1 cup of reserved White Barbecue Sauce, lightly brush the chicken and place it in the oven.
Continue to brush chicken with sauce every 5-10 minutes for 3-4 times. Bake chicken additional 10-20 minutes until the top is crispy and caramelized and the internal temperature is 160-162 degrees; total cooking time should be about 30 minutes. Remove to a platter, brush some remaining sauce on top and let rest for 5 minutes.
While the chicken is cooking, prepare the dirty rice. In a separate pot start cooking your rice, (white jasmine is my favorite).
Chop all of your veggies (onions, green peppers, celery, garlic).
Heat the oil over medium heat in a large skillet with a lid. Sauté the onions, peppers, celery, and garlic for about 5 minutes, stirring often. Sprinkle with thyme.
Add cooked rice, kidney beans, and chicken stock. Mix well and sprinkle top with green onions, salt & pepper just before serving.
Serve chicken with remaining white barbecue sauce and dirty rice. Enjoy!
White Chicken Barbecue & Dirty Rice
Ingredients
White Barbecue Sauce
- 3 cups mayonnaise
- 1/2 cup white wine vinegar
- 2 Tbsp black pepper
- 2 Tbsp whole grain mustard
- 2 tsp salt
- 2 tsp granulated sugar
- 4+ cloves garlic, smashed
- 4+ Tbsp horseradish
Chicken
- 2 cups prepared White Barbecue Sauce
- 4 large skin on, bone-in chicken (any cut-quarters, thighs, legs or breasts)
- 1/4 cup olive oil
- salt & pepper to taste
Dirty Rice
- 8 cups cooked jasmine rice
- 4 cans kidney beans
- 4 Tbsp olive oil
- 4 onions, diced
- 4 green peppers, diced
- 8 ribs celery, diced
- 6+ cloves garlic, smashed
- 4 tea dried thyme
- 2 cups chicken stock
- 2 bunches green onions, thinly sliced
- salt & pepper to taste
Instructions
- In a medium bowl, add all ingredients for white barbecue sauce and mix well with a whisk.
- Place chicken in a gallon Ziploc bag and use two cups of sauce to marinate chicken for 4 hours or overnight. Remove the chicken from the bag and discard the marinade. Rinse the chicken and pat dry with paper towels (don't skip this step!).
- Heat the oven to 425°. Brush chicken with 3 tablespoons of olive oil over the skin and sprinkle with salt and pepper. Using 1 cup of reserved White Barbecue Sauce, lightly brush the chicken and place it in the oven. Continue to brush chicken with sauce every 5-10 minutes for 3-4 times. Bake chicken additional 10-20 minutes until the top is crispy and caramelized and the internal temperature is 160-162 degrees; total cooking time should be about 30 minutes. Remove to a platter, brush some remaining sauce on top and let rest for 5 minutes. Serve with remaining White Barbecue Sauce and Dirty Rice.
- While the chicken is cooking, make dirty rice. Heat the oil over medium heat in a large skillet with a lid. Saute the onions, peppers, celery, and garlic for about 5 minutes, stirring often. Sprinkle with thyme. Add cooked rice, kidney beans, and chicken stock. Mix well and sprinkle top with green onions, salt & pepper just before serving.