Saturday, 4 January 2014

Grilled Spanish Chicken Supper


Prep Time: 30min
Total Time: 30min
Servings: 6


Ingredients

3
medium unpeeled baking potatoes, cut into 1/2-inch cubes (4 cups)
2
medium green or red bell peppers, chopped (2 cups)
1
large onion, coarsely chopped (1 cup)
12
large pimiento-stuffed olives, coarsely chopped
1
can (14 1/2 ounces) diced tomatoes with roasted garlic, undrained
1
tablespoon Gold Medal® all-purpose flour
3
teaspoons chili powder
1
teaspoon salt
1 1/2
pounds chicken breast tenders (not breaded)

Directions

  • 1Heat coals or gas grill for direct heat. In large bowl, mix potatoes, bell peppers, onion, olives and tomatoes. Stir in flour, 2 teaspoons of the chili powder and 1/2 teaspoon of the salt. Spoon mixture into large heavy-duty aluminum foil bag.
  • 2Sprinkle remaining 1 teaspoon chili powder and 1/2 teaspoon salt over chicken. Arrange chicken on top of vegetables. Double-fold open end of bag. Slide foil bag onto cookie sheet to carry to grill.
  • 3Slide foil bag onto grill. Grill uncovered 4 to 5 inches from medium-high heat about 20 minutes or until potatoes are tender and chicken is no longer pink in center.

    Expert Tips

    Make your own foil packet with two 18x15-inch sheets heavy-duty aluminum foil. Place vegetable mixture on one sheet of foil; top with chicken. Cover with the other sheet of foil, and tightly seal the edges.


    Source:  www.Bettycrocker.com

    1 comments:

    johny | 13 May 2014 at 08:20  

    Its looking really nice. I think you should try this too http://www.rawfoodsonabudget.com/events/28day#oid=1200_9.

    Post a Comment