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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Great recipe for the grill. Serve with your favorite rice dish or cooked black beans and a salad. Ingredients:
3 medium unpeeled baking potatoes, cut into 1/2-inch cubes (4 cups) |
2 medium green peppers (2 cups) or 2 medium red bell peppers, chopped (2 cups) |
1 large onion, coarsely chopped (1 cup) |
12 large pimento stuffed olives, coarsely chopped |
1 (14 1/2 ounce) can diced tomatoes with garlic, undrained |
1 tablespoon all-purpose flour |
3 teaspoons chili powder |
1 teaspoon salt |
1 1/2 lbs chicken breast tenders (not breaded) |
Directions:
1. Heat coals or gas grill for direct heat. Mix potatoes, bell peppers, onion, olives and tomatoes in large bowl.
2. Stir in flour, 2 teaspoons of the chili powder, and 1/2 teaspoons of the salt. Spoon mixture into large heavy-duty aluminum foil bag.
3. Sprinkle remaining 1 teaspoons chili powder and 1/2 teaspoons 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.
4. Slide foil bag onto grill. Grill 4 to 5 inches from medium-high heat about 20 minutes or until potatoes are tender and chicken is no longer pink in center.
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