Best Chicken Cantina Recipes
MEXICAN CHICKEN RICE SOUP (CALDO CANTINA)
Use plenty of lime, raw onion and cilantro! You could use vegetable stock here if you prefer (instead of the chicken stock). This is from Mark Bittman's book, :"The Best Recipes in the World."
Provided by Debbie R.
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put stock in medium saucepan. Bring to a boil over med-high heat. Add rice, some salt and pepper; lower heat so that it just bubbles. Cook, stirring occasionally, until the rice is tender, about 20 minutes.
- Meanwhile, combine vegetables with chicken, lime juice, cilantro and chiles (if using). Put in the bottom of one large bowl or 4 small ones.
- When the soup is ready, ladle it over the stuff in the bowls. Taste; adjust seasoning if necessary.
CHICKEN CANTINA
A tangy citrus version of Taco Bell's Chicken Cantina Bowl. Very easy and delicious.
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- Fire up your grill. Or you can pick the meat off the rotisserie if you're using that. In a bowl combine the seasoned chicken tenderloins and mix in the hot sauce, olive oil and juice of one lime. This only needs to marinate for a few minutes. How cool is that? Grill for 3 minutes on each side or until they're cooked through.
- Citrus dressing: In a food processor combine the mayo, garlic, honey and olive oil. Mix this and then add in the juice of 4 limes. Add 1/4 cup cilantro leaves and pulse again.
- On a large platter assemble the lettuce and begin layering the rice, beans, corn and chicken. Add a layer of the salsa and top with the citrus dressing. Now place a huge round scoop of guacamole on top. Garnish with the last remaining limes and tomatoes.
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