Chicken and Vegetable in Foil

M, E, W, P, S and N

Per serving:
2-3 pieces of chicken
1 potato, quartered
1 T olive oil or butter
1 clove of garlic, coarsely chopped (or substitute garlic powder)
1 large onion, sliced into rings
2-3 green pepper rings
2-3 T uncooked long-grain rice
1 small whole tomato, cut into quarters
1 tsp Worcestershire sauce
½ tsp paprika
Salt and pepper
Olive oil

Wash the chicken pieces and pat dry. Spray or brush with olive oil. Sprinkle chicken with salt, pepper, paprika, garlic and onion powder.

Cut two 18-inch squares of heavy duty foil for each serving. Place the chicken in the center of the double squares of foil (one layer of foil over the other) with the dull side facing out. Add all the remaining ingredients.

Fold the foil around the food to make a package with the seam on top. Seal it tightly with a double fold so that none of the juices escape during cooking. Make one packet for each serving.

Place the chicken and vegetable packets on very hot coals and roast for 50-60 minutes or until chicken is tender and vegetables and rice are done.

M=Milk-free; E=Egg-free; W=Wheat-free; P=Peanut-free; S=Soy-free; N=Nut-free

Please review all recipe ingredients for allergens specific to your unique allergy criteria. The American Academy of Allergy, Asthma & Immunology cannot guarantee items purchased for these recipes are safe for your specific case. Use with caution.

Close-up of pine tree branches in Winter Close-up of pine tree branches in Winter