Cafe Rio Style Chicken

For any of you who have visited Utah and have had the pleasure of going to a Cafe Rio or Bajio Mexican Grill ~ I am warning you, you will fall in love!

I recently made this dish for my family's Sunday Dinner and my husband has asked me to do it every Sunday night, it's a keeper!

Cafe Rio Chicken

1 Bottle of Italian Dressing (any brand will do)
5 lbs of Chicken
1/3 Cup of Sugar
1 14 oz can of diced tomatoes (preferrably unsalted)
1 T of Cumin
1 T of Chili Powder
1 t of Red Pepper Flakes
1 T minced Garlic (approx 3 cloves)

Slow cook for 4 1/2 hours on low in a crockpot. Shred.
Wonderful on top of a salad or in a taco with pico de gallo and guacamole!


Cafe Rio Tomatillo Dressing

1 Buttermilk Ranch packet (Make as directed on the packet)
1/2 Bunch of Cilantro
1 clove of Garlic (2 if you really loooove garlic)
2 Tomatillos
Juice of 1 Lime
1 Jalepeno (I like the seeds, but you can take them out for a milder taste)

Blend all items in a food processor or blender and refrigerate. Keeps refrigerated a week.
Can put on top of a nice romaine salad with cheddar cheese, black beans, tortilla strips, pico de gallo (see recipe below), guacamole and sour cream!

http://i673.photobucket
Cafe Rio Rice

3 Cups of Water
4 t chicken bouillon
4 t Garlic minced (about 4 cloves)
1/2 Bunch of Cilantro
1 Can of Green Chiles (these come in different spicy levels)
3/4 t Salt
1 T butter
1/2 Onion diced
3 Cups of Rice

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes. I prefer to cook in a rice cooker and have had wonderful results.


Pico De Gallo

4 Tomatoes Chopped
1/2 Onion Chopped
1/4 Bunch of Cilantro chopped
4 green onions chopped (discard roots)
1 t salt, 1 t pepper

Mix and Enjoy!