Am's Take on Cafe Rio Chicken |
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Prep Time: 240 Minutes Cook Time: 0 Minutes |
Ready In: 240 Minutes Servings: 8 |
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This Was given to me by a dear friend's daughter and it is worth sharing and keeping here for safe keeping hope you all enjoy as much as we did. Ingredients:
2 tomatillos |
1/2 bunch cilantro |
1 garlic clove |
1 lime, juice of |
1 jalapeno |
1 (8 ounce) package buttermilk ranch dressing, made according to directions on the pack then add the blended ingredients and chill. the longer this |
5 lbs chicken breasts (no bones) |
1 (16 ounce) bottle of kraft zesty italian dressing |
1 teaspoon chili powder |
1 tablespoon cumin |
3 gloves garlic, minced |
3 cups water |
3 cups rice (instant rice works best) |
4 teaspoons chicken bouillon |
4 gloves garlic |
1/2 bunch cilantro |
1 (4 ounce) can green chilies |
3/4 teaspoon salt |
1 tablespoon butter |
1/2 onion |
Directions:
1. Make the dressing by blending all the ingredients together in a blender. The longer this can sit and chill the better the flavor will enhance.
2. Chicken: Put in crock pot for 4 hours then shred and replace for 1 hour to soak up the juice.
3. Rice: Blend in the blender the following: bouillon, garlic, cilantro, green chilies, salt, butter and onion.
4. Let water come to a boil; add rice and blended ingredients. Let rest until rice is done.
5. What we did was put a tortilla in a frying pan and added cheese on it until it became slightly crisp then layered chicken, rice, romaine lettuce, fresh lime and the dressing.
6. This was a easy and very good recipe and the leftovers were great!
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