Smoked Chicken with Rice
1 cup rice
2 cups water
1/2 teaspoon fine sea salt
1 teaspoon extra virgin olive oil
1/2 cup Casa De Fruta Blueberries or Cherries
1 tablespoon diced green onions, or Just Dried Onions
4 chicken breasts, skinned and boned
fine sea salt
pepper
paprika
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.
Chicken, Main Dishes, Salads |
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