Monday, June 4, 2012

Cafe Rio Chicken Wrap

I have never eaten at Cafe Rio.  There, I said it.  I have no idea if this is an accurate copycat recipe, all I can tell you is that it is DELICIOUS.  Just ask my husband, my arm is a little sore from patting my own back after making this dinner.  There are several components to this meal, but it is well worth the effort!

Cafe Rio Chicken 

2 lbs chicken breasts
1/2 cup zesty italian dressing
1/2 Tbsp. minced garlic
1 pkt ranch dressing mix
1/4 cup of water
1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin

Place chicken in a crock pot.

In a bowl, whisk together the remaining ingredients and pour over the chicken.

Cook on High 5-6 hours OR on Low 8 hours.

Remove chicken from crock pot and shred.

Remove half the liquid from the crock pot and place in a bowl. Add the chicken to the crock pot and combine with the liquid left in the crock pot. You want the chicken nice and moist. Add more of the reserved liquid if needed.

Cafe Rio's Creamy Tomatillo Dressing
(I cut this in half which was plenty)

1 (1 ounce) package Hidden Valley Ranch Dressing mix
1 cup buttermilk
1 cup Mayo
1 large or 2 small tomatillos (they are green and by the tomatoes)
1 clove garlic, minced
1/2 bunch cilantro, chopped
1/2 teaspoon lime juice
1/2 to 1 small jalapeno, seeds removed 

Blend all ingredients together in a blender or food processor and store in the refrigerator to let the flavors meld. Beware that the dressing tends to get hotter the longer it sits.

Cafe Rio's Cilantro Lime Rice

2 Tablespoons butter 
pepper to taste
1 ¼ cup uncooked white rice
juice and zest 1 large or 2 small limes
2 ¼ cups chicken broth
2 Tablespoons finely chopped cilantro
¾ teaspoon salt
¼ teaspoon cumin

In a skillet melt butter with rice. Add the chicken broth and the rest of the ingredients. Bring to a boil, reduce heat, cover and cook for 20 minutes or until liquid is absorbed.

Pico De Gallo

5 plum tomatoes
1/2 large or small onion
3 jalapenos
lime juice
Quantities are approximate

Chop jalapenos, onion, and tomatoes in a very small dice. Leave seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos for your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Disregard the long stems before chopping. Stir together. Add the juice of a half a lime and add salt to taste.

Source for everything except the chicken: The Girl Who Ate Everything

TO SERVE:  Top a flour tortilla with all of the above compenents!  Additional things that pair deliciously with this are black beans, guacamole, shredded cheese, and romaine lettuce!  Enjoy!

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