Chicken Rio Dinner
Feeds a crowd!
Ingredients
For Chicken:
- 10 pounds boneless/skinless chicken breast
- 2 bottles Zesty Italian Dressing
- 2 tbsp chili powder
- 2 tbsp cumin
- 6 cloves garlic minced
For Pork:
- 1 pork butt/shoulder or roast
- 1 (12 oz) can coke
- 2 cans diced green chilies
- 1 cup brown sugar
- 1 (16 oz) can tomato sauce
- chili powder to taste
Tomatillo Dressing:
- 2 pkgs Hidden Valley Ranch Buttermilk Ranch dry dressing mix
- 2 cups buttermilk
- 2 cups mayonnaise
- 1-4 tomatillos
- 1-2 cloves garlic minced
- 1 bunch cilantro
- 1 tsp lime juice
- 1-2 small jalapeno peppers seeds removed
Lime Rice:
- 2 yellow onions chopped
- 8 cloves garlic minced
- 4 tbsp butter
- 12 ⅓ cups water
- 5 tbsp chicken bouillon
- 2 tbsp lime juice
- 1 bunch cilantro
- 4 tsp cumin
- 4 small cans diced green chilies
- 1 tsp salt
- 6 cups long grain rice
Pico de Gallo:
- 8 tomatoes chopped
- 2 white onions chopped
- ½ bunch cilantro chopped
- 1 tsp lime juice
- 2 tsp salt
- 1 tsp pepper
Toppings:
- Flour tortillas
- shredded cheese
- shredded chicken or pork
- black or pinto beans
- shredded lettuce
Instructions
For Chicken:
- Mix 10 lbs chicken breast with the other ingredients in a large crockpot. Cook on high for 5-7 hours. Remove chicken and shred with a fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm
For Pork:
- Put the pork butt and other ingredients in a crock pot. Cook on high for 4 hours. Shred pork with fork
Tomatillo Dressing:
- Blend ingredients together in a blender. Add additional mayo if the dressing is too thin. Keep refrigerated.
Lime Rice
- In a small pan, saute onions and garlic in butter. In a large pot, bring to a boil water with all ingredients, with the exception of rice. Add rice to boiling water; reduce heat and simmer for 30 minutes.
Pico de Gallo:
- Combine the ingredients together in a medium bowl