Tuesday, August 11, 2009

Blenda's Pollo Asada ~ Chicken

4-6 Chicken Breasts
3 cups Minute Rice
3 cups chicken stock
1 can Rotel
1 bunch fresh Cilantro
2 ctn White Cheese Dip*

1 tsp salt
1 tsp pepper
1 tsp garlic pwdr
1 tsp cavander's
1 tsp cumin pwdr
1 tsp cumin seed

Season chicken breasts generously with all seasonings, grill, bake, or sear until chicken is done and tender. Prepare rice with chicken stock, adding all of the same seasonings to the water as it boils. When water starts to boil, add rice, remove from heat and add Rotel. Add lid to pan, let rest until all moisture and liquid has absorbed. Serve chicken as whole breasts or slice into strips, serve over the rice, top with cheese dip and chopped cilantro.

** You can make your own white cheese dip with white american cheese

1 comment:

  1. This recipe is actually mine alone!! I created this from the lack of $$ and wanting to go to our favorite Mexican restaurant where we love the Pollo Asada. Everyone that I fix this for raves about it!! I have even been told that it is BETTER than the restaurants :)