Am’s Take on Cafe Rio Chicken

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

Instructions

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!