Green Chile Rubbed Chicken on the Char-Broil Big Easy

When I saw that AlbuKirky Seasonings was having a sale, I jumped on it. I knew that Kirk’s Green Chile rub was going to be amazing on a chicken cooked in the Char-Broil Big Easy. Just that perfect hint of green chile peppers made each bite of this chicken perfect. You’re not talking spicy here, just wonderful pepper flavor. No need to add anything else. I used a whole chicken but you can of course use pieces or halves or heck, just wings. This right here is why I have a Big Easy. Well, three actually.
Seriously, the skin on this green chile rubbed chicken was crazy good. You have to exercise serious restraint. I recommend having a friend on hand to keep you from eating the entire thing before it’s even done resting.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

5 from 1 reviews
Green Chile Rubbed Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
Instructions
  1. Fire up your Big Easy.
  2. Lightly coat the chicken in oil.
  3. Sprinkle chicken with the rub.
  4. Transfer the chicken to the Big Easy basket and cook until done, usually 20 minutes per pound.
  5. Let rest 15 minutes before serving.

Green Chile Mac and Cheese Stew

Oh my goodness. Just about every taste I love in one bowl. I could eat this green chile mac and cheese stew all day long. Spicy chorizo. Beefy broth. Tomatoes with chiles. Beans. All with a lot of kick. The perfect dish for a cold day.
Green Chile Mac and Cheese StewJust about any cheeses can be used in this stew, but I kept the spicy theme going and topped it with a habanero jack cheese. There’s nothing wimpy about it. This dish has some serious kick to it.

For a nice twist, substitute a can of fire-roasted diced tomatoes for the tomatoes with chiles.

Green Chile Mac and Cheese Stew
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 1 pound Mexican chorizo
  • 1 sweet onion, diced
  • 4 cups beef broth
  • 1 (10 ounce) can diced tomatoes with green chiles, drained
  • 1 (16 ounce) can chili beans, undrained
  • 2 teaspoons chili powder
  • 1/2 tablespoon (or more) red pepper flakes
  • 1/2 pound elbow pasta
  • 1/2 cup green chile sauce (I made my own, but you can use jarred or canned, or leave it out)
  • 8 ounces Mexican Velveeta cheese, cubed
  • Habanero Jack cheese, shredded and cilantro, chopped, for garnish (optional)
Instructions
  1. Crumble the chorizo into a large pot over high heat. Cook until done.
  2. Add the onion. Cook until tender, 5 minutes.
  3. Stir in the beef broth, tomatoes, beans, chili powder, and pepper flake.
  4. Bring to a boil.
  5. Add pasta, stir and reduce to a simmer. Simmer for 7-8 minutes or until the pasta is al denta.
  6. Add the green chile sauce and Velveeta. Cook until the cheese is completely melted, stirring occasionally.
  7. Serve garnished with Habanero Jack cheese and chopped fresh cilantro.