Tea Smoked Chicken Breast with Succotash Rice Salad

Ready in 1 hour

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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Ingredients

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; marinade)
FOR THE SUCCOTASH RICE SALAD
1 Cayenne pepper
4 Boneless chicken breasts
1/4 c Brandy
1 c Long grain rice
1/4 c Olive oil; (or any other
1/3 c Mayonnaise
2 ts Lemon juice
2 ts Dijon mustard
2 ts Sugar
2 c Frozen corn
FOR THE CHICKEN BREAST
1/2 bn Spring onions
1/4 c Orange juice
1 sm Hand wood chips
A splash of chilli sauce

Original recipe makes 1 servings

Servings  

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.

Calories Per Serving: 2582 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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