A Tea Smoke
|Raw brown rice||30 Milliliter (2 Tablespoons)|
|Brown sugar||15 Milliliter (1 Tablespoons)|
|Earl grey tea||2 , tea leaves removed from packets|
|Olive oil||1⁄4 Teaspoon|
|Boneless skinless chicken breasts||12 Ounce (2 Pieces, 6 Ounce Or 170 Gram Each)|
Take 3 sheets of heavy-duty aluminum foil 15 inches (38 cm) square and start rolling the edges under to form a circle that fits in the bottom of your Dutch ovenâ€”in our case, a foil saucer approximately 5 inches (13 cm) in diameter.
When the edge is rolled to about 1 inch (2.5 cm) high, stop and flatten it.
Then, depress the center to hold the smoke ingredients.
In the depression of the aluminum foil saucer, first sprinkle the rice, then the sugar, cloves and the contents of the tea bags.
The order of ingredients is very important.
Place the foil dish in Dutch oven, cover tightly and cook over high heat until the ingredients in the foil start smokingâ€” about 5 minutes.
Brush a steamer platform with the olive oil.
Place the chicken on the platform, skinned side up.
Put into the Dutch oven over the smoke ingredients, cover and continue smoking over high heat until doneâ€”about 11 minutes.