Tea smoked chicken breast with succotash rice salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boneless chicken breasts | |
| ¼ | cup | Brandy |
| ¼ | cup | Orange juice |
| ¼ | cup | Olive oil; (or any other |
| ; marinade) | ||
| 2 | tablespoons | 'smoky' tea |
| 1 | small | Hand wood chips |
| 1 | cup | Long grain rice |
| ⅓ | cup | Mayonnaise |
| 2 | teaspoons | Dijon mustard |
| 2 | teaspoons | Lemon juice |
| 2 | teaspoons | Sugar |
| A splash of chilli sauce | ||
| 1 | Red pepper | |
| 2 | cups | Frozen corn |
| ½ | bunch | Spring onions |
Directions
FOR THE CHICKEN BREAST
FOR THE SUCCOTASH RICE SALAD
Marinated Chicken:
Marinate the chicken breasts in brandy, orange juice and oil for several hours or overnight.
Soak the wood chips in water for about an hour.
Drain the wood chips and place at the bottom of an electric wok.
Sprinkle over the tea leaves and place the metal grill into the wok making sure the tea does not touch it. Drain the chicken breast and place skin side up onto the grill.
Turn the wok onto high and cover with close fitting lid.
When the tea starts to smoke turn the wok down a little and continue to cook for ½ hour or until the juices of the chicken run clear.
Succotash Rice Salad:
Cook rice in the rice cooker, following the manufacturer's instructions.
Mix mayonnaise, mustard, lemon juice, sugar and chilli sauce together, toss through warm rice and then cool quickly in the refrigerator.
Cook corn in boiling UNSALTED water till tender and drain, chill then add to rice.
De-seed and chop red pepper and slice spring onions.
Add to the rice mixture and taste for seasoning.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.