Ingredients
- Piperade
- 3 tablespoons olive oil
- 1/2 cup smoked ham, diced into 1/4 inch pieces
- 2 onions, sliced into 1/2 inch slices
- Kosher salt
- Pepper
- 2 red bell peppers, cored, seeded and cut into 1/4 inch strips
- 2 yellow bell pepper, cored, seeded and cut into 1/4 inch strips
- Chicken
- 28 ounces smoked chicken breasts (4)
- 1 tablespoon mushroom herb rub (included at bottom of recipe)
- 1 1/2 tablespoons wood chips (apple, cherry or alder wood chips are recommended)
- Mushroom-Herb Rub
- 1/2 cup dried mushrooms (such as porcini or chanterelle)
- 2 teaspoons dried thyme
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
How to Make
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Step 1: To make the pipérade: In a skillet over medium heat, heat the oil and then add the ham and cook, stirring occasionally for 3-5 minutes or until lightly browned. Stir in onions along with the salt and pepper and cook until softened (5-10 minutes). Stir in the bell pepper strips and season with salt. Turn heat down to medium low and cook, stirring often, for about 30 minutes or until peppers are tender.***This can be made several hours ahead and reheated over low heat.
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Step 2: To smoke the chicken pat the chicken breasts dry with paper towels . Massage the herb rub into both sides of the chicken. Set up smoker using wood chips and smoke the chicken until it registers 170 degrees -- taking about 20-30 minutes.
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Step 3: Reheat the pipérade if necessary and serve chicken in the pipérade.
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Step 4: To make the mushroom herb rub: grind all the rub ingredients (dried mushrooms - sugar) in an electric spice mill.
Tips & Variations
- Smoker
We hope you enjoy this recipe!
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