Sean Lemaster Sean Lemaster

Chicken Verde!

Chicken Verde served with mashed potatoes!

Chicken Verde served with mashed potatoes!

Chicken Verde

This dish is an easy dinner night household specialty.  I’m not sure how or when I first made it but we have been making this a few times a month ever since. Hope you all enjoy our little family gem of a recipe.

Cook time 1-hour             Prep time 1-minute

  • 1 whole chicken quartered

  • 1 quart of chicken stock

  • ½ cup of salsa verde

  • 1 tbs of Rub it Right

  • salt to taste

Preheat oven to 400

Rinse chicken and allow extra water to drip off. In a large oven safe pan season chicken on all sides with Rub it Right and salt.  Add stock and salsa Verde. Place in the oven one step up from the center. Turn chicken every 20 minutes or so.  Plate chicken with a heath portion of sauce poured over the top.

Serve with mashed potatoes or salad or rice and beans (basically whatever you have or want). Garnish with your favorite Mexican cheese and cilantro.

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Rub it Right Sean Lemaster Rub it Right Sean Lemaster

Rub it Right Pulled Pork

Pork Shoulder or Butt

Rub it Right

Pecan wood chips

Applewood wood chips

BBQ sauce of choice (we like Stubbs with a little extra Rub it Right)

Rub your butt or shoulder generously  with Rub it Right.  We like to really coat the meat, so feel free use a good portion of rub.  Wrap the meat in foil and place in the oven at 225 overnight or 325 for 6 hours (low and slow is always best).  You may want to put a pan under the meat to catch drippings.  Remove from the oven and allow it to rest for 30 minutes.  Remove the foil and place the meat directly on the rack of the grill or smoker using ½ pecan wood chips and ½ applewood chips.  Cook the meat at 225 for 6 hours or 275 for 3 hours.  During the last hour, glaze the meat with your sauce mixture.  Remove from heat and allow the meat to rest and for 20 minutes then pull and sauce to desired level.

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