Foil Packet Food: Tex Mex Chicken
all the flavors of the southwest, over chicken, grilled at the campsite
Servings: 4 packets
Ingredients
- 1 lb chicken breast or thigh
- 1 med bell pepper
- 1 med onion
- 1 jalapeno optional
- 2 cups corn fresh or thawed
- 1 can beans (black, pinto, etc) drained and rinsed
- 1 cup minute rice optional
- olive oil
- salt and pepper to taste
- 1 cup salsa
- taco/ranch/cumin seasonings optional
- assorted toppings cheese, sour cream, avocado, etc.
Instructions
At Home
- Cut your chicken into small pieces so they will cook quickly.
- Dice your bell peppers and onions, jalapenos if you want. Mix together your corn and beans.
- Cut four large pieces of foil (about 18 inches) and four slightly smaller pieces of parchment paper (about 16 inches). Place one piece of parchment paper on top of each piece of foil.
- If you are using the minute rice, place 1/4 cup of the rice in the center of the packet first. Drizzle with some olive oil if you wish.
- Next, layer your corn and beans, peppers and onions over your rice.
- Then, using your tongs, place 1/4 of your chicken on top of the pile. Add a dollup of salsa as the liquid from that helps the rice cook. Sprinkle any additional seasonings you wish over your chicken.
- Now fold the long sides together and form a seam. Then roll the short sides up to form additional seams.
- Refrigerate up to three days or freeze until time to go camping.
At the Campsite
- Start your campfire or heat up your grill so that your heat source is ready. If using wood or charcoal, let the flames die out prior to cooking your food.
- Place your foil packets over heat for 25 minutes or until the chicken is cooked through.
- Carefully pull the packets off and let them cool for a minute or two.
- Either open up the seams and crush the foil into a bowl shape or empty the food into another bowl or plate for eating.
- Add any garnishments you might want such as shredded cheese, more salsa, green onions, cilantro, etc.