recteq Fest Smoked Chicken Hash

Instructions

• Step 1: Burning the recteq Ultimate Blend Pellets, preheat your recteq to 250°F.
• Step 2: Season thighs and breasts with Ron's Screaming Pig Rub and Rossarooski's Honey Rib Rub. Place chicken in recteq and allow to smoke until it reaches an internal temp of 155°F.
• Step 3: Remove chicken from recteq, set it aside, and allow it to rest. Place recteq Dutch Oven with lid on inside recteq and set the temp to 400°F.
• Step 4: Once recteq has come up to temp, add butter, onions, and peppers. Move veggies around so they don't burn, place the cover on the Dutch oven, and close the lid of the grill and allow veggies to cook for 5-8 minutes covered.
• Step 5: Add Chef Greg's 4 Letter Rub, red pepper, celery powder, garlic and Ron's Screamin' Pig Rub. With a wooden spoon, mix ingredients together well. Place top back on Dutch oven and shut lid of recteq. Allow veggies to cook for 8-10 minutes.
• Step 6: Add, tomatoes, Rotel, potatoes, and chicken stock. Mix well with other ingredients. Place top on Dutch oven and bring to a simmer.
• Step 7: Chop chicken and add to recteq Dutch Oven. Mix well with other ingredients. Making sure to stir the bottom of the recteq Dutch Oven so nothing sticks.
• Step 8: Once recteq Dutch Oven is back to a simmer, add rice, mix well with other ingredients. Place top back on recteq Dutch Oven and shut lid to recteq. Let simmer for 45 minutes, checking every 15 minutes and giving the hash a quick stir so nothing sticks, then shutting the lid so it will continue to simmer.
• Step 9: After 45 minutes of simmering, remove recteq Dutch Oven from recteq and place on hot pad. Put your immersion blender in the hash and blend until all ingredients are well incorporated and smooth.