Because there is a lot of liquid in this recipe, you must use a heavy duty aluminum foil bag made for cooking.
Prep Time: 25 minutes
Cook Time: 25 minutes
Ingredients:
- 3 potatoes, peeled, cubed
- 1 green bell pepper, chopped
- 1 onion, chopped
- 5 cloves garlic, minced
- 1/2 cup sliced stuffed green olives
- 1 red bell pepper, chopped
- 1 cup frozen corn, thawed and drained
- 14 oz. can diced tomatoes, undrained
- 2 Tbsp. flour
- 2 Tbsp. chili powder, divided
- 1 tsp. salt, divided
- 1/8 tsp. white pepper
- 1-1/2 lbs. chicken tenders
Preparation:
Prepare and preheat grill. Mix potatoes, bell peppers, onion, garlic, olives, corn, and tomatoes in large bowl. Stir in flour, 1 Tbsp. chili powder and 1/2 tsp. salt. Spoon into large heavy duty aluminum foil bag.
Sprinkle remaining 1 Tbsp. chili powder, 1/2 tsp. salt, and pepper over chicken. Put chicken on top of the vegetable mixture in bag. Double fold open end of bag.
Place the sealed foil bag on the grill. Grill 6" from medium high coals for about 20-30 minutes, rearranging bag on grill once during cooking time, or until potatoes are tender and chicken is thoroughly cooked (internal temperature registers 165 degrees F).
You can also bake the packets in a preheated 450 degrees oven for 20-30 minutes until done. 6 servings
