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Lapsang Souchong Chicken

Lauren Collister TeaChef Level 1

Lapsang souchong tea adds a strong smoky flavor to this chicken and rice dish.

25 m 2


  • 2 boneless, skinless chicken breasts
  • 1 tbsp. oregano
  • 1 tsp. onion powder
  • 1 tsp. thyme
  • 1 tsp. Adagio lapsang souchong tea leaves
  • 2 tbsp. vegetable oil
  • 1 c. white rice, uncooked
  • 2 c. water
  • dash salt


Boil water, salt, and 1/2 tsp. of tea leaves in a medium saucepan. Stir in rice, reduce heat to low, cover, and let sit for 20 min., fluffing occasionally with a fork.

In a medium frying pan, heat vegetable oil on medium heat. Place chicken in oil, then sprinkle onion powder, oregano, thyme, and 1/2 tsp. lapsang souchong tea leaves over the chicken.

Cover and cook for 7 min. Turn chicken over, cover, and cook for another 7 min. until done. Serve over rice. Enjoy!

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