Street Chicken Tacos w/ Chicken Flavored Rice

Recipe from Kim


Street Chicken Tacos:
4-6 boneless chicken breasts trimmed of fat
1 large can mild green chili sauce (29 oz)
2 small cans mild el pato jalapeno sauce (this is Mexican tomato sauce)
1/2 cup cilantro (or desired amount, I used less)
1 sweet onion diced (I am not a big onion fan so I used half)
1 1/2 cup brown sugar
corn tortillas
RF cheese
FF or light sour cream
avocados
Boil chicken for 30 minutes or until it falls apart. Shred chicken with fork and knife. While boiling the chicken, combine the green chili sauce, el pato sauce, onion and brown sugar in a crock pot. Place shredded chicken in the sauce and cook on low for 3-4 hours. Serve rolled up in corn tortillas (I warmed these up on my skillet) adding rice in the tortillas or on the side, cheese, sour cream and avocados.

Chicken Flavored Rice:
2 cups rice
4 cups of chicken broth (which equals almost 2 cans so just make up the difference with water)
4 Tbsp butter
1/4 tsp garlic salt
1 tbsp instant chicken bouillon granules or cubes
1 tbsp dried parsley flakes
1 can black beans rinsed and drained

Cook all together in a rice cooker (it takes approx 40 min to cook) with the EXCEPTION of the black beans. After cooking the rice mix the beans into the rice.