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Asian Chicken and Rice

Source: Jane Miles

Serves: 4

Bottom Briquettes: 9

Top Briquettes: 15

10 Inch Dutch Oven

In the bottom of a ten inch Dutch oven stir together one 10 oz. can Golden Mushroom Soup, cup water, 3 tablespoons soy sauce, 2 tablespoons cider vinegar, 2 tablespoons honey, and one to two large clove(s) garlic, minced. Stir in cup uncooked long grain white rice.  Place four cleaned and trimmed boneless, skinless chicken breast halves (about one pound) on top of rice mixture.

Bake with 9 charcoal briquettes on the bottom and 15 charcoal briquettes on the top for 45-60 minutes or until chicken is no longer pink and rice is done.  For a slight variation, sprinkle top with toasted sesame seeds after baking.  Makes four servings.

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