Southwestern Chicken And Corn Dinner
From blueeyes68ky 15 years ago
- - to make
- Serves 0
Taken from Reynolds Hot Bags Foil Bags. Makes 5 to 6 servings. See recipe for cook time.
Ingredients
- 1 Reynolds Hot Bags Foil Bag, large size shopping list
- 1 tablespoon flour shopping list
- 9 skinless, bone-in chicken pieces shopping list
- 4 teaspoons Mexican seasoning blend*, divided shopping list
- 3 ears fresh corn-on-the-cob, cut in pieces shopping list
- 1 medium green bell pepper, cubed shopping list
- 1 medium red bell pepper, cubed shopping list
- 1 medium onion, cut in eights shopping list
How to make it
- Preheat grill to medium-high or oven to 450 degrees F.
- Open foil bag. Sprinkle flour inside foil bag.
- Sprinkle half of seasoning over chicken, turning to coat evently.
- Arrange chicken and vegetables if foil bag in an even layer.
- Sprinkle remaining seasoning over vegetables.
- To seal, double fold open end of foil bag.
- Place bag in a 1-inch deep pan.
- To cook, slide foil bag onto grill or leave foil bag in supporting pan and place in oven.
- GRILL 25 to 30 minutes on medium-high in coverd grill
- OR BAKE 50 to 55 minutes in supporting pan in oven.
- Use oven mitts to cut open foil bag with a sharp knife.
- Carefully fold back top of foil bag, allowing steam to escape.
- Makes 5 to 6 servings.
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- *To make seasoning, combine 1 tsp. chili powder, 1 tsp. ground cumin, 1 tsp. garlic salt, 1/2 tsp. oregano and 1/2 tsp. pepper.
The Rating
Reviewed by 5 people-
One can never have too many CHICKEN recipes, blueeyes! This sounds good.. My thanks and my 5.
Lorraine
lacrenshaw
in Horsham loved it
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High 5! This looks easy to make and yummy too!
jeannej
in Raleigh loved it
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I have done this one and its fantastic!
bluewaterandsand
in GAFFNEY loved it
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