Stove Top Smoker Chicken and Rice

• 1 cup white rice, uncooked
• 13 cup currants
• 3 boneless chicken breasts
• 2 teaspoons hickory chips
• 13 cup pine nuts
• 2 teaspoons tarragon
• salt and pepper

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 400 degrees oven for 4 minutes or until they are golden.
4. (Pine nuts burn easily, so watch them closely.
5. You can also toast them in a dry skillet over medium high heat.
6. ).
7. Skin the cooked smoked chicken and cut into bite-sized pieces.
8. Mix together the rice, chicken, pine nuts, and tarragon.
9. Salt and pepper to taste.

white rice, currants, chicken breasts, hickory chips, nuts, tarragon, salt

Taken from www.food.com/recipe/stove-top-smoker-chicken-and-rice-286601 (may not work)