Tea Smoked Chicken Breast with Succotash Rice Salad
Try this Tea Smoked Chicken Breast with Succotash Rice Salad recipe, or contribute your own. "Mayo" and "Corn" are two of the tags cooks chose for Tea Smoked Chicken Breast with Succotash Rice Salad.
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|FOR THE SUCCOTASH RICE SALAD|
|1 Cayenne pepper|
|4 Boneless chicken breasts|
|1 cLong grain rice|
|1/4 cOlive oil; (or any other|
|2 tsLemon juice|
|2 tsDijon mustard|
|2 cFrozen corn|
|FOR THE CHICKEN BREAST|
|1/2 bnSpring onions|
|1/4 cOrange juice|
|1 smHand wood chips|
|A splash of chilli sauce|
Tea Smoked Chicken Breast with Succotash Rice Salad Preparation
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 1/2 hour or until the juices of the chicken run clear. Succotash Rice Salad: Cook rice in the rice cooker, following the manufacturers 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.
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