In addition to frying meat and fish, grill can also be used for cooking a more complete meal. For example, bake in foil chicken with rice and beans. For this it will be more convenient to use disposable aluminum molds. Put all the ingredients in them, add chicken stock, cover with foil on top and place languish on coals. Amazing taste of the dish besides the main ones ingredients will add salsa, chopped pickled peppers jalapenos, chili and turmeric powder, thanks to her rice also acquires a delicious yellowish tint. Ready Chicken Rice sprinkle with green onions and enjoy a fabulous homemade dish, which will be even tastier in a picnic setting. Nutrition value of one servings: (4 total) Calories 370, total fat 3.5 g, saturated fat 1 g., proteins 25 g., carbohydrates 58 g., fiber 4 g., cholesterol 55 mg., натрий 970 мг., сахар 11 г. 
Time: 30 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 boneless and skinless chicken thighs, cut into pieces of 1 cm.
- 1 can 425 gr. canned black bean washed
- 1 tbsp. steamed rice
- 1 tbsp. salsa
- 2 tbsp. l marinated jalapeno rings finely chopped
- 1 tbsp. l tomato paste
- 1 tsp chili powder
- 1/4 tsp turmeric
- 2 tbsp. lightly salted chicken stock
- 2 green onions, finely chopped
- Special equipment: 4 disposable cake tins 20 cm diameter foil and heavy duty foil
Recipes with similar ingredients: chicken thighs, black beans preto, long grain rice, salsa sauce, jalapeno peppers, tomato pasta, chili seasoning, turmeric, broth, green onion
Recipe preparation:
- Preheat the grill to moderate heat. Put the chicken, beans, rice, salsa, pickled jalapenos, tomato paste, chili powder, turmeric and 3/4 tsp salt in a large bowl and mix. Evenly spread the whole mixture into forms, distributing it in an even layer. Pour in each form of 0.5 tbsp. chicken stock.
- Cover each mold tightly with foil. Grill close the grill lid and bake for 20 minutes. Remove from the grill and give rest a few minutes.
- Carefully remove the foil from each mold (hot steam will come). The liquid should be completely absorbed, the rice will become tender, and the chicken – baked. Sprinkle each serving with green onions.
