Ingredients:
2 boneless skinless chicken breasts
2 tablespoons raw brown rice
1 tablespoon brown sugar
4 whole cloves
2 earl grey tea bags ( remove tea and discard bags)
Directions:
Stack 3 15 inch squares of heavy duty foil.
Roll the edges over until they fit your Dutch oven.
Use ONLY very heavy cast iron Dutch oven.
Aluminum pots will melt on your stove.
Really!
Put foil in bottom of pot and make a small depression in the middle to hold the spices.
Sprinkle the ingredients in the pot.
Follow this order: first the rice, next sugar, then cloves, then tea.
Cover tightly, then turn on the fire at the maximum setting.
When the tea mix starts to smoke, put chicken breasts in a steam basket (like you use to steam broccoli) put the basket in the pot, then cover.
Cook on highest heat for 10 or 11 minutes, or until brown and done.
Plate up and serve.
Be sure to move the Dutch oven with the mixture in it outside until you get a chance to wash it.
Otherwise, it will smell up your whole house.
Servings: 2
Time preparation: 15 min.
Time total: 26 min.