Light the charcoals
Place the Chicken Thighs into the Dutch oven
Add Black Pepper, Kosher Salt and Chopped onions
Add 4 cups of water & Mix everything together
When the charcoals are white hot. Place the Dutch Oven in the center of the grill and dump the hot coals all around the Dutch oven. Make sure to evenly spread them around the pot
Around an hour into the cook. The chicken should be done and fall off the bone tender.
Remove the pot from the coals and allow it to rest.
When the chicken has rested enough for you to use your hands and shred the chicken into small pieces and remove the bones.
Return the Pot to the Hot coals
When the water has returned to a boil, add in the 1-1/2” cups of rice. (You want to have a 2:1 ratio. 2 cups of water to 1 cup of rice.
Stir to make sure that the rice is loose and not clumped together.
Once the rice has started to expand and absorb the water, add the sausage, and give another stir.
When all the water has been absorbed by the rice and the rice is done. Remove the pot from the charcoals and let it for about 10-minutes. Remember that the Cast-Iron pot will continue to cook even after it has been removed from the heat because of the residual heat.
Serve and Enjoy
Let us know how they turned out and Tag #EliteBBQSmokers in your social media post.