"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Saturday, December 11, 2010

Cafe Rio Chicken (2 different recipes here)

My good friend Sharla served this at a surprise birthday lunch she hosted in my behalf. Everyone loved the recipe so of course I had to ask her a copy. And of course I had know idea about the surprise, so there is no picture. Doesn't a soft shell taco all wrapped up look the same anyway? It isn't hard to imagine it is it. YUM!

Cafe Rio Pork or Chicken (Sharla P. family recipe)
4 lbs. Pork Roast or Chicken
2 cups brown sugar
1 (12-14 oz) jar Salsa
2 cans Coke (24 oz or 2 1/2 cups)

Place roast in crock pot, fill half way with water and cook for 6-8 hours on low. Disgard water. Shred meat with forks and return to crock pot. Combine sugar, salsa, and coke in a separate bowl. Add to crock pot. Cook about 3 hours more on low. Stir Occasionally

Simply add chicken to crock pot. Combine sugar, salsa, and coke in a separate bowl; add to crock pot. Cook 5-6 hours on low (or until chicken is done I have several crock pots and they all cook at different rates). Stir occasionally.

Place in a warm tortilla on a plate. Top with Rice, Black beans, pork/chicken, lettuce, and top with plenty of Creamy Tomatillo Cilantro Dressing.

Cafe Rio Chicken (www.365daysofcrockpot.com)

5 lbs boneless, skinless chicken thawed
1 small bottle Kraft Zesty Italian Dressing
1 Tablespoon Chili powder
1 Tablespoon Cumin
3 Cloves Garlic, minced

Mix all ingredients except the chicken in a bowl. Place chicken on bottom of a greased crock pot.

Pour mixture in a bowl over the top of Chicken. Cook on high 5-7 hours. Shred chicken with a fork and reserve juice to pour over chicken when serving.

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