Best Chicken And Potato Parcels Recipes

CHICKEN AND POTATO PARCELS

Chicken and Potato Parcels image

Very simple: just mix, fold, cook and eat!

Provided by SerenaBloom

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 6

Ingredients

4 baking potatoes, peeled and cubed
2 skinless, boneless chicken breast halves - diced
2 medium red bell peppers, chopped
1 large white onion, chopped
3 celery ribs, chopped
2 cups favorite barbeque sauce

Steps:

Make four foil packets by the following method, using 1-foot squares of heavy duty aluminum foil: fold square in half and smooth flat. Seal each of the narrow ends by folding over each edge three times to make a 1/4-inch border, smoothing flat after every fold. You should now have a foil packet that is open on one long side. Repeat to form four packets.
In a bowl or resealable plastic bag, combine the potatoes, chicken cubes, red peppers, onion, celery, and barbeque sauce; mix well. Evenly divide the mixture among the foil packets. Roll up the open end of the packets to seal.
Place packets on a grill over the coals of a fire. Cook until the potatoes are tender and the chicken is fully cooked, about 25 minutes, depending on the intensity of the heat.

Nutrition Facts : Calories 459.9 calories, Carbohydrate 91.5 g, Cholesterol 34.2 mg, Fat 1.6 g, Fiber 8.1 g, Protein 19.4 g, SaturatedFat 0.3 g, Sodium 1504.2 mg, Sugar 39.2 g

THAI-STYLE CHICKEN & SWEET POTATO PARCELS

Thai-style chicken & sweet potato parcels image

An individual parchment-wrapped chicken dish flavoured with Asian spices and creamy coconut

Provided by Good Food team

Categories Dinner, Main course

Time 40m

Number Of Ingredients 8

Ingredients

25g creamed coconut (from a block)
2 tsp soft brown sugar
1 tsp fish sauce
2 tsp Thai green curry paste
½ sweet potato , peeled and cut into small cubes
1 small red pepper , deseeded and cut into small cubes
1 skinless chicken breast
handful coriander leaves and a few lime wedges, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Dissolve the creamed coconut with 3 tbsp boiling water and mix to a smooth paste. Stir in the sugar, fish sauce and curry paste.
Place a large piece of baking parchment on a baking sheet. Arrange the sweet potato and pepper in the middle of the paper, clearing a space in the centre. Lay the chicken breast in the space and pour over the sauce. Fold over the top edges of the parchment to form a seal and scrunch up the ends like a sweet wrapper.
Cook in the oven for 25-30 mins or until the chicken is cooked through and the vegetables are tender. Sit the parcel on a dinner plate or shallow bowl and carefully open. Sprinkle with coriander and squeeze over some lime juice, to taste.

Nutrition Facts : Calories 429 calories, Fat 20 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium