Rio Grande Chicken Recipes

RIO GRANDE CHICKEN

Steps:

• Gril marinated chicken and slice.
• cook rice and beans.
• in a serving bowl.
• add:.
• rice.
• black beans.
• romaine.
• onions.
• chipotle peppers.
• sliced chicken.
• mexican cheese.
• sour cream.
• sliced avocados.
• cilantro.
• top with salsa fresco.
• serve with: lime wedges.

MOSCA'S CHICKEN A LA GRANDE RECIPE - (3.9/5)

Steps:

• 1. Heat olive oil in a large skillet [very high] until hot. [Here are two ways you can go wrong: First, you may not have a stove that will go hot enough. A professional kitchen range may be required here. Turn your stove high and don't be afraid of intense heat. But more importantly, you probably don't have a skillet big enough for three pounds of chicken. You really don't-- it's just going to be crowded and not brown and otherwise cook properly. I did this in a 12 inch cast iron skillet and it just worked. Check your's out-- I'll bet it's 10 inches, and if you're doing a whole chicken or what I described, it'll be too crowded, as you'll see. If you have a 10 inch skillet, you need to back off at least 2-3 pieces of chicken I'd guess]. 2. Add the chicken pieces (if each chicken piece does not have its own spot where it can lay flat in the oil, you have a skillet that is too small. Period. Don't crowd the chicken.] 3. Turn the chicken cooking until browned. [If' you've allowed plenty of room for the chicken, it will be brown well. Otherwise not. I'll quit nagging about this issue now] 4. Sprinkle the chicken with salt and pepper. Add the the garlic, rosemary, and oregano and stir thoroughly to distribute the seasonings. 5. Pour the white wine and simmer until the wine is reduced by half. [I really think the wine needs reduced by about 2/3, and think that's what they do at Mosca's]. 6. Serve hot with pan drippings.

RIO GRANDE QUESADILLAS

Steps:

• In a saucepan, bring the chicken, water and taco seasoning to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans., Spoon about 1/2 cup chicken mixture over half of each tortilla; top with pimientos, onion, cilantro and cheese. Fold over. In a large skillet over medium heat, cook quesadilla in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges.

RIO GRANDE CHICKEN SOUP

Steps:

• 1. Heat broth, tomatoes, salsa and chili powder to boiling in 4-quart Dutch oven, breaking up tomatoes. Stir in frozen vegetables and pasta. Heat to boiling reduce heat.2. Simmer uncovered about 12 minutes, stirring occasionally, until pasta and vegetables are tender. Stir in chicken and parsley cook until hot.wing it!Change the flavor profile of this soup by varying the salsa. Use hot salsa if you love the heat, medium if you like a little heat or mild if you don't want any heat.1 SERVING: Calories 225 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 40mg Sodium 960mg Carbohydrate 25g (Dietary Fiber 4g) Protein 20g * % DAILY VALUE: Vitamin A 36% Vitamin C 34% Calcium 8% Iron 18% * DIET EXCHANGES: 1 Starch, 2 Vegetable, 2 Lean Meat * CARBOHYDRATE CHOICES: 1 1/2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.