Arroz Con Pollo Recipe (Chicken with Rice) Back to the top
http://www.texmextogo.com
Ph 713.995.5502

Ingredients:
2 cups Long grain rice
1 - 16 oz. jar Tejano Rice Mex (click here to order)
2 cup or 16 oz. jar of water
1/2 Chicken (parts or boneless breast)
3 TBS Oil

Directions:
Boil chicken in Rice Mex and water. In another deep pan heat oil on high setting until it starts to smoke. When oil smokes, put in your 2 cups of rice and stir constantly until it turns white like popcorn. When the rice is mostly popped, put in the chicken and broth.  Cook on high until it comes to a rolling boil. Lower heat, set to low, cover pan and allow rice to cook for 25 minutes. Serves 6 to 8 persons.

Tex Mex Chicken Salad Back to the top
http://www.texmextogo.com
Ph 713.995.5502

Ingredients:
Meat of 1 entire fully cooked chicken chopped and/or shredded.
(4 whole chicken breasts may be substituted but not recommended)
6 boiled eggs coarsely chopped
1 small onion finely chopped.
2 stalks celery coarsely chopped
½ cup chopped pecans
1/2 jar candied jalapenos finely chopped (view product)
¼ cup Dijon or spicy mustard.
1 tbsp. garlic salt
1 tsp. black pepper
1 cup mayonnaise or desired texture.
1 medium apple – optional

Directions:
Place all ingredients into a large bowl and fold until completely mixed - Ready to serve with tortilla chips or toast points on a bed of lettuce......might need a Margarita on the side! Click here to find the best margarita mix in Texas!

Tex Mex Chili-Chicken Stew  Back to the top
http://www.texmextogo.com
Ph 713.995.5502

Ingredients:
3 chicken breasts, boneless & skinless
1 medium green pepper, chopped
2 garlic cloves, minced
2 tbsp. vegetable oil.
2 cans 14.5oz. stewed tomatoes
1- 15oz can pinto beans.
3/4 cup Tejano salsa medium (click here to order)
1/2 tsp. Chipotle chili mix (click here to order)
1/4 tsp. salt.

Directions:
Cut chicken into 1” pieces. Using a Dutch oven, cook chicken, onion, green pepper and garlic in oil until chicken looses its pink color. Add remaining ingredients. Simmer 20 minutes. For a thicker sauce, simmer an additional hour. Ladle into crock bowls, top with shredded cheese, chopped green onion, diced avocado or sour cream. Serve with a large center piece of tortilla chips, hard crusty bread or warm tortillas. Now this is how one tackles cold, brisk evenings!

Flautas De Pollo recipe (Chicken Flautas)  Back to the top
http://www.texmextogo.com
Ph. 713.995.5502

Ingredients:
1.5 - 2 lbs chicken (bone in or boneless, your choice)
1- 16 oz. jar  Tejano Rice Mex  (click here to order)
1- 16 oz. jar Tejano Salsa Verde (click here to order)
1- 20 count pack Corn tortillas
3 cups Vegetable oil
20 toothpicks
1 container sour cream

Directions:
Cook chicken in the Rice Mex for 40 minutes in a covered pot or pan over medium/high heat.  De-bone the chicken (if needed); Shred the chicken to palatable sized shreds.  Keep the de-boned chicken with the sauce in a pan warming while you…

Warm the tortillas in a skillet or steam them to soften them. They should be soft and pliable. Heat the oil on medium/high heat until hot.  Meanwhile…

Fill tortillas with about 2-3 oz. of the shredded de-boned chicken.   Roll the tortilla around the chicken filling into a snug (but not tight) flute shape.  Use a toothpick to hold the tortilla in the flute ("flauta" in Spanish) shape.  Fry chicken "flauta" until tortilla holds its shape (approximately 2-3 minutes).  Remove the toothpicks and serve 2-3 flautas on a plate.  Add green salsa on top of flautas (about 2 tablespoons).  Add a dollop of sour cream on one end of the flautas if you like.

Texas Pecan Chicken Back to the top
http://www.texmextogo.com
Ph 713.995.5502

Ingredients:
4 boneless, skinless chicken breasts
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
8 ounces fresh mushrooms, chopped
1/2 small onion, diced or 6 green onions
2 tablespoons butter
4 ounces cream cheese, softened
1 tablespoon French style mustard
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme
1/2 cup butter, melted
1 1/2 cups finely diced Texas pecans (click here to buy)
1 cup fine bread crumbs
1/4 cup minced fresh parsley

Directions:
On hard surface with meat mallet, pound chicken to 1/4 inch thickness. Sprinkle with salt and pepper. Sauté mushrooms and onions in butter. Cool. Mix with cream cheese, mustard and thyme.  Divide into 4 equal portions and spread on each piece of chicken. Fold over ends and roll up, pressing edges to seal.

Mix pecans, bread crumbs and parsley in a bowl. Dip chicken in butter, then into crumbs, turning to coat. Place on greased baking sheet seam side down. Bake at 350 degrees for 35 minutes or until done. Makes 4 servings. Serve with rice and tossed salad.