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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 10¾ oz. can Golden Mushroom Soup, ¾ cup water, 3 tablespoons soy sauce, 2 tablespoons cider vinegar, 2 tablespoons honey, and one to two large clove(s) garlic, minced. Stir in ¾ 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.