2-3 chicken pieces (per serving)
1 potato, peeled and quartered
1 tablespoon olive oil or butter
garlic and onion powder
1 large onion, 3/4 inch sliced rings
2-3 green pepper rings
2-3 tablespoons raw long grain rice
1 small whole tomato, quartered
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
2 18 inch squares heavy duty foil
salt and pepper
Hot salt (optional)
1 teaspoon Lipton Onion Soup Mix or chicken bouillon (optional)
olive oil spray

Wash the chicken pieces and pat dry. Spray with olive oil.

Sprinkle with salt, pepper, paprika, garlic and onion powder. Use a dash of Hot salt if you like it hot.

Place the chicken in the center of the double squares of foil (one layer of foil over the other) with the shiny side in. Add the vegetables, rice, and remaining ingredients.

Fold the foil up around the food to make a package with the seam on top. Seal it tightly with a double fold so that none of the juices escape. Make up one packet for each person.

Make sure the coals on the fire are nice and hot when you place the food packets to cook so that the chicken can brown nicely. Continue to roast for 50-60 minutes or until chicken is tender and vegetables and rice are done.

A hint for checking to see when they're done:

A test packet can be made up with one smaller piece of chicken and a spoonful of rice placed on the fire at the same time as the rest. Since this is a smaller chicken piece, it should cook more quickly and be finished cooking before the rest. Remove this packet first when you believe they are all fully cooked, and test for doneness. If the test packet is not quite done yet, leave the rest of the packets on for another 10 minutes or so before removing from the fire. (You can always rewrap them and place them back on the coals). There should be no pink juices from the chicken remaining when they are finished and ready to serve.

Serve right in the foil for easy cleanup!

Submitted by: CM