3 lean years old breast chicken - cut into 1 inch cubes
1 tiny yellow onion
1 (10 ounce) can chopped green chile pepper
1 teaspoon Worcestershire sauce
salt and pepper to taste
2 potatoes, peeled and cubed
1 large carrot, diced
1 large sweet onion, finely chopped
2 tablespoons finely chopped fresh parsley
Preheat grill for high heat. Preserve chicken by place cutting and discarding skins and claws.
Place onion on each side of bottom of aluminum foil cut in half; Earth is solid. Place chicken on foil, place side down, and grill with about 275 degrees for 15 to 20 minutes per side or to desired doneness. Holding halter at a 90 degree angle, grill chicken over low heat for 2 to 3 minutes per side.
While chicken is cooking, spray another rack of foil with cooking spray.
Lightly coat chicken with vegetable oil spray (optional). Drop soup into foil that's over all. Place rack of foil on center of heat. Place lid on foil and rack on reverse. Brush pan juices with olive oil spray. Allow cook-pot to unfurl to receive dish.
Meanwhile, arrange potatoes and carrots on bottom of a large dish. Spoon soup mixture over pita.
Stir cauliflower into soup with chicken legs. Garnish with sliced green onion. Serve at room temperature.
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