Cafe Rio Chicken . . . . .Mmmmmm Mmmmmm Mmmmmmm

In Utah we have this amazing Mexican grill called Cafe Rio.  The food is amazing, however, you go through an ordering line and some people including myself do not like this ordering line, it reminds me of the soup place on Seinfeld with the soup Nazi.  If you don't order fast enough or just right, they yell out "First Timer" and that just makes me so nervous, anyone that knows me, knows that the last thing I want is more attention.  Usually I just call in my order and avoid this line all together.  There are lots of Cafe Rio recipies out there, alot of people love the sweet pork, I love the chicken and this is the best set of recipies I have tried, it tastes amazing and is fairly easy, it does take some time to prepare all the extras, but its so worth it.  One thing I will say is, if your going to fix it for a small group, 1/2 the rice recipe, it makes a big batch, the chicken you can always freeze or use in other recipies.  ENJOY!!!!!

Cafe Rio Chicken

5 to 6 large chicken breasts
1 cup zesty italian dressing
2 cloves garlic, minced
2 pkt ranch dressing mix
1 cup water
1 TBS chili powder
1 TBS ground cumin
2 TBS powder chicken bullion

1. Place chicken in crock pot
2. In a bowl, whisk together the remaining ingredients and pour over chicken
3. Cook on low for 5-6 hours
4. Remove chicken from crock pot and shred
5. Add chicken back into the liquid to keep moist and turn crock pot to warm
6. Serve in burritos, salads, tacos, quesadillas etc.  This meat also makes amazing chicken enchiladas,
    and freezes well.


Lime Cilantro Rice

3 TBS butter
1 small yellow onion, chopped fine
2 cloves minced garlic
6 2/3 cups water
1/2 bunch cilantro, chopped fine
2 tsp cumin
1 1/2 TBS fresh lime juice
1/2 tsp salt
3 cups long grain rice/not minute rice

In a large pot, saute onion and garlic in butter for 2 to 3 minutes, add everything to pot except the rice, bring to a boil stirring well.  Add rice, stir, cover and simmer until all the liquid is incorporated.  Stir occassionally to prevent sticking.

Tomatillo Creamy Dressing

1 pkg Buttermilk Ranch Dressing
1 cup buttermilk
1 cup mayo
2 tomatillos(peel off skin)
1 clove minced garlic
1/3 bunch cilantro, chopped
1/2 tsp fresh lime juice
1 small jalapeno(seeds removed)

Put all ingredients into blender and blend well.  For best flavor do ahead of time and put in fridge until ready to serve.

Just a note on the dressing, last time I made it I forgot the tomatillos, so I just made it without, I didn't notice a difference except in the texture, my daughter actually thought it tasted better without them.  Also you don't have to use the jalapeno, it just adds some heat, if you want more heat, add more, for less heat, add less.  Home grown jalapenos are usually alot hotter then the ones you buy at the store, so add slowly and taste before adding more.