Spanish Chicken Supper

• 3 medium unpeeled baking potatoes, cut into 1/2-inch cubes (4 cups)
• 2 medium green peppers (2 cups) or 2 medium red bell peppers, chopped (2 cups)
• 1 large onion, coarsely chopped (1 cup)
• 12 large pimento stuffed olives, coarsely chopped
• 1 (14 1/2 ounce) candiced tomatoes with garlic, undrained
• 1 tablespoon all-purpose flour
• 3 teaspoons chili powder
• 1 teaspoon salt
• 1 12 lbs chicken breast tenders (not breaded)

1. Heat coals or gas grill for direct heat.
2. Mix potatoes, bell peppers, onion, olives and tomatoes in large bowl.
3. Stir in flour, 2 teaspoons of the chili powder, and 1/2 teaspoons of the salt.
4. Spoon mixture into large heavy-duty aluminum foil bag.
5. Sprinkle remaining 1 teaspoons chili powder and 1/2 teaspoons salt over chicken.
6. Arrange chicken on top of vegetables.
7. Double-fold open end of bag.
8. Slide foil bag onto cookie sheet to carry to grill.
9. Slide foil bag onto grill.
10. Grill 4 to 5 inches from medium-high heat about 20 minutes or until potatoes are tender and chicken is no longer pink in center.

baking potatoes, green peppers, onion, olives, tomatoes, flour, chili powder, salt, chicken breast tenders

Taken from www.food.com/recipe/spanish-chicken-supper-158808 (may not work)