Foil Packet Rice With Chorizo And Chicken Recipes

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SOUTHWESTERN CHICKEN & RICE FOIL PACKETS



Southwestern Chicken & Rice Foil Packets image

Provided by Layla

Time 40m

Number Of Ingredients 11

3 4 oz chicken breasts, boneless skinless
1 cup quick brown rice (or white)
1 cup water
2 tablespoons taco seasoning (1 packet, see note below)
1/3 cup salsa
1/2 cup mozzarella or cheddar cheese
1 cup bell pepper (sliced into thin strips)
1/4 cup onion (sliced into thin strips)
1/2 cup black beans
1 tablespoon olive oil
1 lime cut into wedges (optional)

Steps:

  • Pre-heat oven to 400F. Line a baking sheet with 3 sheets of foil (about 6-8 inches) and set aside.
  • Combine the brown rice, water and 2 tablespoons taco seasoning in a medium bowl and soak for 5 minutes. DIvide rice (and it's water) into 3 sheets of foil.
  • Pound chicken with a meat tenderizer or a rolling-pin until they are even. Seasoning each chicken breast generously with the reaming taco seasoning. Place the chicken on the rice. Top each chicken with a few tablespoons of salsa and a sprinkle of cheese. Add the veggies and beans on the sides of the chicken. Drizzle each packet with olive oil and fold the sides of the foil over the chicken, covering completely; seal the packets closed.
  • Bake for 30-35 minutes, or until chicken's internal temperature reaches 165F. Remove from oven and carefully open up the foils; put the packets under the broiler for 3 to 4 minutes. Squeeze fresh lime juice on each packet, garnish with cilantro and sour-cream if desired and serve.

CHICKEN AND CHORIZO RICE



Chicken and Chorizo Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 skinless, boneless chicken thighs (about 1 1/2 pounds)
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 1/2 cups sliced dried chorizo (about 7 ounces)
3 tablespoons tomato paste
2 cups converted rice
3 tablespoons capers packed in brine
3 1/2 cups fat-free low-sodium chicken broth
1 cup frozen peas
Lemon wedges, for serving

Steps:

  • Heat the olive oil in a large heavy skillet or pot over high heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes. Season the chicken with 1/4 teaspoon each salt and pepper. Add to the skillet along with the chorizo; cook, turning occasionally, until the chicken starts to brown, about 3 minutes. Move the chicken and chorizo to one side of the pan and stir in the tomato paste, rice and capers. Add the broth and bring to a boil. Cook, stirring occasionally, about 8 minutes. Stir in the peas, reduce the heat to medium low, cover and cook until the rice is tender, about 15 minutes. Let rest, covered, 5 minutes. Fluff the rice with a fork, stirring to combine all the ingredients. Serve with lemon wedges.

CHICKEN AND CHORIZO PACKETS



Chicken and Chorizo Packets image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 13

2 ounces dried chorizo, thinly sliced (about 1/2 cup)
1 Fresno chile or red jalapeno pepper, quartered (remove seeds for less heat)
4 scallions, cut into 3-inch pieces
1 cup fresh cilantro
3 cloves garlic, roughly chopped
1 tablespoon chopped fresh oregano
1 teaspoon cumin seeds
Juice of 1 lime, plus wedges for serving
Kosher salt
1 3/4 pounds skinless, boneless chicken thighs (about 6), halved
1 18-ounce tube prepared polenta, sliced into 12 rounds
2 red bell peppers, sliced
1/4 cup crumbled Cotija cheese

Steps:

  • Cook the chorizo in a small nonstick skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer to a bowl using a slotted spoon; set aside. Reserve the drippings; let cool slightly.
  • Combine the chile, scallions, cilantro, garlic, oregano and cumin in a food processor. Add 2 tablespoons water, the reserved drippings, the lime juice and 1/4 teaspoon salt; pulse to make a coarse paste. Transfer the paste to a large bowl, add the chicken and toss to coat; cover and refrigerate at least 30 minutes or up to 4 hours.
  • Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange 3 slices polenta on one sheet of parchment; top with one-quarter each of the bell peppers, chorizo and chicken. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
  • Transfer to the oven and bake until the parchment puffs and the chicken is cooked through, about 30 minutes. Let rest 5 minutes. Carefully open the packets; sprinkle with the cheese and serve with lime wedges.

FOIL-PACKET RICE WITH CHORIZO AND CHICKEN



Foil-Packet Rice with Chorizo and Chicken image

Frozen rice is a versatile shortcut ingredient and the key to these flavorful foil packs. The rice is layered in while still frozen to provide a buffer of time that keeps it from overcooking. As the rice thaws, the other ingredients start cooking and lightly char and then the rice can absorb all the bubbling liquids and rendering inside the pack.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

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

Steps:

  • 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.

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