Rio Mambo Salsa Verde Food

RIO MAMBO SALSA VERDE

Steps:

• In a dry cast-iron skillet over high heat, toast the unpeeled garlic, serrano peppers, and pumpkin seeds until browned.
• Peel the garlic and place in a blender with the serranos, pumpkin seeds, poblanos, parsley, cilantro, oil and lime juice.
• Blend until smooth. (I prefer it left a little chunky rather than totally smooth.) Season with the salt and pepper.

CHICKEN TACO RICE

Steps:

• Cut chicken into 1 inch cubes.
• Satue chicken in oil in a dutch oven or other large pot until lightly browned.
• Add chicken broth, tomato sauce and Taco seasoning mix to pot, stir to combine.
• Bring to a boil then reduce heat to medium.
• Simmer for 5 minutes.
• Add corn and pepper, increase heat and return to a boil.
• Add uncooked rice and reduce heat.
• Cover and simmer approximately 10 minutes or until it reaches your desired consistency.

CROCK POT POLLO CON SALSA VERDE

Steps:

• Place chicken breasts evenly over the bottom of the crock pot and cover completely with salsa verde.
• Cook on high for 3 hours or on low for 4-5 hours. Approximately 30 minutes before serving, sprinkle cheese evenly over chicken. Remove individual chicken breasts from Crock Pot, sprinkle with cilantro and serve!