Ingredients:

  • 1.5 lb (700 g) Boneless, skinless Chicken Thighs, cut into 1-inch (2.5 cm) cubes
  • 4 oz (115 g) Chorizo Sausage, sliced into 1/4-inch thick rounds
  • 1 lb (450 g) New Potatoes, halved or quartered
  • 1 Large Red Bell Pepper, roughly chopped
  • 1/2 Medium Yellow Onion, roughly chopped
  • 4 Fresh Garlic Cloves, finely minced
  • 4 Tbsp (60 ml) Extra Virgin Olive Oil
  • 2 tsp (10 ml) Smoked Paprika (Spanish, sweet)
  • 1 tsp (5 ml) Dried Oregano
  • 1 tsp (5 ml) Kosher Salt
  • 1/2 tsp (2.5 ml) Freshly ground Black Pepper
  • 1/4 cup (60 ml) Chicken Broth or White Wine (Optional)
  • 2 Tbsp (30 ml) Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C) or prepare grill/campfire for medium-high heat. Cut four large sheets of heavy-duty foil (approx. 18x12 inches or 45x30 cm).
  2. Ensure all potatoes, chicken, peppers, and onions are cut into approximately 1-inch (2.5 cm) pieces for uniform cooking.
  3. In a large mixing bowl, whisk together the olive oil, minced garlic, smoked paprika, oregano, salt, and pepper to create the flavour bath.
  4. Add the cubed chicken, chorizo slices, potatoes, onions, and peppers to the seasoning bath. Toss thoroughly until everything is evenly coated in the spices and oil.
  5. Lay out the four foil sheets. Divide the mixture evenly among the four sheets, placing the vegetables and potatoes first on the centre of the foil.
  6. Place the seasoned chicken and chorizo on top of the vegetables. Drizzle 1 tablespoon (15 ml) of the optional chicken broth or white wine over the contents of each pack.
  7. Bring the two long edges of the foil together and fold them down tightly several times to create a secure seal. Crimp the short ends upwards and fold them over to create an airtight parcel.
  8. Cook thoroughly: Use oven/grill for 20–25 minutes, or campfire for 25–30 minutes, turning once halfway through.
  9. Carefully open one packet (watch out for steam). Check if the potatoes are tender and the chicken is fully cooked through (internal temperature should reach 165°F / 74°C). If not, reseal and cook for another 5 minutes.
  10. Allow the packets to rest for 3–5 minutes before serving. Open carefully, garnish with fresh parsley, and serve directly from the foil.