Chicken and Rice Foil Packs

Chicken, jalapenos, black beans, and salsa are served over rice in these yummy chicken and rice foil packs. Grill, bake, or cook over the campfire! You can even make them ahead and freeze for later.

Wow! What a fun idea for dinner! What a great idea for a Summer dinner! You can cook them in your oven, on your grill, or in a fire while camping.

It’s a complete dinner for your family, and you won’t have to wash dishes you decide to you paper plates!

HOW TO COOK CHICKEN AND RICE FOIL PACKS OVER A CAMPFIRE

Bonus: You can take these foil packs camping! The answer is yes! Prepare them at home and Keep the prepared foil packs cold in a cooler on ice until you’re ready to cook them. Let them get to room temperature while you build your fire. Place them on a grate over the fire, if you can, but if there isn’t one available, wait until the fire burns down and place them on the coals. Cook your foil packs on the grate for about 20-30 minutes. Make sure the chicken is completely cooked through (make sure the juices from the chicken are clear). Open the packets carefully (steam will release, so be careful) and let cool slightly before eating.

CAN I FREEZE THIS RECIPE?

Heck yes! This is perfect for a freezer meal. So, it’s a great idea to make a double batch and then you have them ready when you want them.

Freezer Instructions: Make recipe according to the instructions. Do not cook until you are ready to eat them. Seal and freeze.

Thaw completely in the refrigerator or on the counter top. Either grill, bake, or cook over a campfire until done.

Ingredients

4 boneless, skinless chicken thighs, cut into 1/2-inch chunks

One 15-ounce can black beans, drained and rinsed

1 cup long grain rice or brown rice

1 cup salsa

2 tablespoons jalapeno slices, finely chopped

1 tablespoon tomato paste

1 teaspoon chili powder

1/4 teaspoon turmeric

salt and pepper, to taste

2 cups chicken broth

1 bunch of green onions, thinly sliced

directions

Special equipment:

Four 8-inch disposable foil pie pans and heavy duty foil

Preheat oven to 400 degrees.
Put the chicken, beans, rice, salsa, pickled jalapenos, tomato paste, chili powder, turmeric and 3/4 teaspoon salt in a large bowl and toss to combine. Divide the chicken-rice mixture evenly among the pie pans, spreading it out in an even layer. Pour 1/2 cup of chicken broth into each pie pan.
Cover each pan tightly with foil. Put the pans in the oven, and cook for 25 to 30 minutes. Remove from the oven and let rest for a few minutes. If rice doesn’t looked done, give it a few more minutes. Each oven cooks differently.
Carefully remove the foil from each pan (hot steam will escape). The liquid should be absorbed, the rice tender and the chicken cooked through. Sprinkle each with some green onions.

Did you try our chicken and rice foil packs? What did you think? We would love to hear from you! Please leave us a comment below or tag us on Instagram!!

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