Smoked Chicken with Rice Recipe

From Dorothy McNett's Recipe Book.

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Smoked Chicken with Rice

From Dorothy McNett's Recipe Book at

1 cup rice
2 cups water
1/2 teaspoon fine sea salt
1 teaspoon extra virgin olive oil
1/2 cup dried Blueberries or Cherries
1 tablespoon diced green onions

4 chicken breasts, skinned and boned
fine sea salt
snipped fresh tarragon, or pinches of dried tarragon

In batter bowl or microwave rice cooker combine rice, water, salt, olive oil and dried fruit. Cover. Microwave on high 5 minutes, and then on half power 15 minutes or until rice is tender and liquids have been absorbed. In meantime, prepare Camerons Stove-Top roaster with your choice of smoking chips. Arrange chicken breasts on rack. Sprinkle with salt, pepper, paprika and tarragon. Slide on lid, leaving open a little. Place on medium high heat and watch for the first wisp of smoke to appear. Just as soon as it does, slide the lid shut all the way. Start timing and cook for 25 minutes on medium heat. When chicken is done, arrange chicken on plates and serve with rice. Or, for a salad, cut up up the cooked chicken and toss into the rice. Serve on a bed of lettuce. Drizzle with oil and vinegar dressing.

Recipe created 2003-05-19.

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