4 boneless, skinless chicken thighs, cut into 1/2" chunks
1 15-oz can black beans, drained and rinsed
1 cup converted rice
1 cup salsa
2 Tbsp pickled jalapeno slices, finely chopped
1 Tbsp tomato paste
1 tsp chili powder
¼ tsp turmeric
2 cups low-sodium chicken broth
2 scallions, thinly sliced
1. Prepare a grill for medium heat.
2. Put the chicken, beans, rice, salsa, pickled jalapenos, tomato paste, chili powder, turmeric and 3/4 teaspoon salt in a large bowl and toss to combine. Divide the chicken-rice mixture evenly among the pie pans, spreading it out in an even layer. Pour 1/2 cup of chicken broth into each pie pan.
3. Cover each pan tightly with foil. Put the pans on the grill, close the grill lid and cook for 20 minutes. Remove from the grill and let rest for a few minutes.
4. Carefully remove the foil from each pan (hot steam will escape). The liquid should be absorbed, the rice tender and the chicken cooked through. Sprinkle each with some scallions.
Tips and Substitutions
Special equipment: Four 8-inch disposable foil pie pans and heavy duty foil
Source and Credits
Courtesy of Food Network Kitchen
Copyright 2015 Television Food Network, G.P. All rights reserved.