Total Time
30mins
Prep 10 mins
Cook 20 mins

This recipe is to be made using a stove top smoker. From the Cameron Cooking Guide. Makes a great potluck entree. Substitute brown rice if you prefer.

Ingredients Nutrition

Directions

  1. Cook rice, according to directions, adding currants to it while it's cooking.
  2. Smoke chicken breasts for 18 minutes using hickory wood chips over medium heat.
  3. Toast pine nuts in a 400º oven for 4 minutes or until they are golden. (Pine nuts burn easily, so watch them closely. You can also toast them in a dry skillet over medium high heat.).
  4. Skin the cooked smoked chicken and cut into bite-sized pieces. Mix together the rice, chicken, pine nuts, and tarragon. Salt and pepper to taste.

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