Grilled chicken and chorizo ​​rice in foil

Ingredients:

• 4 cups frozen cooked rice
• 1 yellow or red bell pepper (or half of each), thinly sliced
• 2 grilled Mexican chorizo ​​sausages, thinly sliced
• 0.5 cups green olives with pimento peppers, large ones cut in half
• 1 can (220 g) of tomato sauce
• 3 tablespoons extra-virgin olive oil
• 3 green onions, thinly sliced
• 700 g skinless and boneless chicken thighs, cut into 12 pieces
• 2 tsp paprika
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 2 tbsp chopped fresh parsley

Preparation:

1. Preheat the grill to medium-high heat. In a large bowl, combine the rice, bell pepper, chorizo, olives, tomato sauce, 2 tablespoons olive oil, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Add the green onions, reserving 2 tablespoons of the greens for garnish.
2. Line four 18-inch (45 cm) sheets of heavy-duty foil. Divide the rice mixture between the foil sheets. Add the chicken to the empty bowl along with the remaining 1 tablespoon of olive oil, paprika, oregano, garlic powder, 1 teaspoon of salt, and black pepper. Toss to coat.
3. Place the chicken on top of the rice mixture (3 pieces per parcel). Bring the short sides of the foil together and fold them twice to seal, then fold the sides over to form the parcel.
4. Grill the foil parcels, turning occasionally, until the chicken is cooked through, about 25 minutes. Remove from the grill and let rest for 5-10 minutes. Carefully open the parcels. Sprinkle with chopped parsley and the remaining green onions.