Foil-Packet Rice with Chorizo and Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 853
- Total Fat
- 49
- Saturated Fat
- 12
- Carbohydrates
- 63
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 38
- Cholesterol
- 186
- Sodium
- 1195
- Total: 1 hr
- Active: 25 min
Ingredients
4 cups frozen cooked white rice
1 yellow or red bell pepper (or 1/2 of each), thinly sliced
2 links fully cooked chorizo, thinly sliced
1/2 cup pimiento-stuffed green olives, halved if large
1 8-ounce can tomato sauce
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3 scallions, thinly sliced
1 1/2 pounds skinless, boneless chicken thighs, cut into 12 pieces total
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
2 tablespoons chopped fresh parsley
Directions
- Preheat a grill to medium. Toss the rice, bell pepper, chorizo, olives, tomato sauce, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the scallions, reserving 2 tablespoons of the green parts for topping.
- Tear off four 18-inch-long sheets of heavy-duty foil. Divide the rice mixture among the foil sheets. Add the chicken to the empty bowl along with the remaining 1 tablespoon olive oil, the paprika, oregano, garlic powder, 1 teaspoon salt and a few grinds of pepper. Toss to coat.
- Put the chicken on top of the rice mixture (3 pieces per packet). Bring the short ends of the foil together and fold twice to seal, then fold in the sides to form packets.
- Grill the foil packets, flipping occasionally, until the chicken is cooked through, about 25 minutes. Remove from the grill and let stand 5 to 10 minutes.
- Carefully open the packets. Sprinkle with the chopped parsley and reserved scallion greens.