RANCHERO CHICKEN
This is a great recipe for a filling for tacos, nachos, enchiladas, tostadas or empanadas. excellent
Provided by barbara lentz
Categories Chicken
Time 7h20m
Number Of Ingredients 19
Steps:
- 1. For the sauce Tip: I use a food processor to mince the onion, peppers, and garlic. Heat the oil in a large pot.
- 2. Add the processed vegetable to the oil and saute about 5 minutes. Add the remaining ingredients except cilantro and bring to a boil. Reduce to a simmer and simmer about 20 minutes. Stir in the cilantro.
- 3. For the chicken Place the chicken breast in a slow cooker. Cover with salt, chicken stock, lime juice and half of the ranchero sauce. Cook on low for 6 hours. Remove the chicken and shred. Return the chicken to the slow cooker add the remaining ranchero sauce. cook 1 more hour.
- 4. use it for fillings for tacos, enchiladas, nachos or tostadas
BRAISED GOCHUJANG CHICKEN WITH MISO EGGPLANT TERRINE
Steps:
- Salt the chicken thighs on all sides and let rest for 15 minutes at room temperature. Pat them dry, then sear in some oil in a Dutch oven over medium-high heat skin-side down until golden brown, 3 to 5 minutes. Repeat on the other side. Add broth, gochujang, soy sauce, fish sauce, garlic, 2 tablespoons mirin and half the ginger. Mix well. Reduce heat to low and cover the pot, leaving a small crack for steam to exit. Braise for 30 minutes.
- Meanwhile, pulse the scallions, the remaining ginger and 1/2 tablespoon sesame oil in a food processor. Season to taste. Set aside.
- Whisk miso, egg, remaining 2 tablespoons mirin and 1 tablespoon sesame oil together in a shallow bowl. Spread panko on a sheet tray. Slice eggplants lengthwise into 1/4-inch planks. Dredge eggplants in miso batter, then panko. Arrange on another sheet tray. Continue this process until all the eggplant is done.
- Heat frying oil to 350 degrees F in a deep fryer or Dutch oven. Fry eggplant until the panko is golden brown and the eggplant is cooked through. Layer eggplant, tofu, then ginger-scallion sauce in a casserole dish. Repeat until eggplant is done.
- Remove the chicken from the pot. Julienne the Napa cabbage and add to the pot. Cook the cabbage on medium-high heat until wilted and sauce is reduced, about 5 minutes.
- Slice the eggplant terrine and place on plate. Spoon vegetables on plate, then add chicken on top. Spoon extra sauce and vegetables over the chicken and serve.
BRAISED CHICKEN WITH MUSHROOMS
Provided by Rachael Ray : Food Network
Time 3h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Quick-cooking polenta made to package directions, or crusty-style bake-off packaged bread such as ciabatta or, fresh crusty bread - pop in freezer if storing more than one night.
- Place the dried mushrooms, and stock in small pot over medium-high heat. Bring to low boil then reduce heat to low and reconstitute.
- Heat a thin layer of olive oil, a couple of turns of the pan, in a large skillet with a tight-fitting lid or a Dutch oven, over medium-high heat. Pat the chicken pieces dry, and season liberally with salt and pepper. To avoid crowding the pan, brown 1/2 the chicken at a time, skin-side down, for 5 minutes, then turn the chicken and brown 3 to 4 minutes more.
- Remove the browned chicken to a plate and add to the pan the sliced fresh mushrooms, browning the mushrooms for 10 to 15 minutes. Add the onion, carrot, celery, garlic, thyme, and bay leaves, salt, and pepper and stir 10 minutes more to soften.
- Deglaze the pot with the Marsala. Add the chicken pieces back to the pot and arrange the vegetables and mushrooms on top. Remove the porcinis from the small pot, roughly chop, and add to chicken. Pour the porcini stock over the chicken, reserving the last couple of spoonfuls, as this is where any grit may have settled.
- Cover and braise at a low simmer for 30 minutes over low heat. Cool and store for a make-ahead meal. Reheat over a medium flame, or in a preheated 325 degree F oven, and heat through 20 to 30 minutes. Serve with quick-cooking polenta or crusty bread, and garnish with chopped celery tops.
Nutrition Facts : Calories 396 calorie, Fat 20 grams, SaturatedFat 4.5 grams, Cholesterol 98 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 32 grams, Sugar 8 grams
BRAISED CHICKEN WITH TOMATILLOS AND JALAPENOS
Provided by Anne Burrell
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the chicken: Preheat the grill.
- Place the tomatillos and jalapenos on the grill and cook until the skins char and blister, 10 to 12 minutes. Remove the tomatillos and jalapenos from the grill and let cool.
- Coat a large, wide straight-sided saute pan with olive oil and bring to medium-high heat.
- Sprinkle the chicken generously with salt. Add the chicken legs and thighs, skin-side down, to the hot pan. Brown the chicken well on all sides. Remove from the pan and reserve.
- Ditch the excess fat from the pan and add a few drops of new oil. Add the onions, season with salt and cook until the onions are very soft and aromatic, 7 to 8 minutes.
- While the onions are cooking, coarsely chop the tomatillos and reserve. Chop the jalapenos into 1/4-inch dice and reserve with the tomatillos. If you want to tone down the heat, remove the seeds from the jalapenos before chopping.
- Add the garlic to the pan with the onions and cook for 1 to 2 minutes.
- Add the reserved tomatillos and jalapenos. Stir to combine and add the chicken stock, lime juice and zest. Taste and season with salt if needed (it probably will).
- Return the chicken to the pan and bring to a boil. Reduce to a simmer and cover. Cook for 15 minutes.
- Remove the lid and let cook for 15 more minutes. This will allow the stock to reduce. Taste for seasoning and adjust if needed.
- For the sour cream: Combine the sour cream with the lime zest and juice and reserve.
- Remove the chicken from the pan and stir in the cilantro.
- Spoon the sauce over the chicken, sprinkle with cilantro leaves and serve with the lime sour cream.
- Beverage Pairing Suggestion: Light Lager
CHICKEN BRAISED WITH 20 CLOVES OF GARLIC
Steps:
- Bring a small saucepan of water to a boil. Separate head of garlic into individual cloves. Add to boiling water and cook 1 1/2 minutes, or until skin peels off easily. Drain and rinse briefly under cold running water. Peel garlic cloves. Trim any pieces of fat or extra skin from chicken; rinse pieces and pat dry. Season liberally with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken, skin side down, and saute until skin is nicely browned, 8 to 10 minutes. Carefully holding lid against pan, pour off all but a thin film of fat. Turn chicken over and sprinkle onion between pieces. Cover and cook 5 minutes. Pour in wine and bring to a boil, stirring with a wooden spoon to scrape up any brown bits on bottom or around sides of pan. Boil until wine is reduced to 2 or 3 tablespoons, about 2 minutes. Scatter garlic around chicken, season with thyme and pour broth into pan. Cover, bring to a boil, reduce heat to low and simmer 25 minutes, or until chicken is very tender. Remove chicken and half of garlic cloves to a deep platter or serving dish. Skim fat off sauce in pan. Pour sauce into a blender or food processor and puree until smooth. If sauce is too liquid, pour into a small saucepan and bring to a boil. Dissolve cornstarch in 1 tablespoon cold water and stir into sauce. Cook, stirring, 1 minute, until slightly thickened. Season sauce with additional salt and pepper to taste. Pour over chicken and serve.
BREADED RANCH CHICKEN
A crunchy coating of cornflakes and Parmesan cheese adds delectable flavor to this zesty ranch chicken. The golden, crispy chicken is a mainstay dish I can always count on. -Launa Shoemaker, Landrum, South Carolina
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Place butter in a shallow bowl. In another shallow bowl, combine the cornflakes, cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. , Place in a greased 13x9-in. baking dish. Bake, uncovered, until a thermometer reads 165°, about 45 minutes.
Nutrition Facts : Calories 254 calories, Fat 10g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 959mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.
30-MINUTE BRAISED CHICKEN
A quick and delicious variation of the classic Spanish dish of roast chicken with apples and prunes
Provided by John Torode
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Place a heavy pan over a high heat and drop in the onion with the oil. Stir well and cook for 2 mins, then add garlic.
- Add the chicken and cook for a few mins, turning each piece until they all have a little colour. Add the chopped apples and the prunes, stir well, pour in the wine and bring to the boil.
- Simmer covered for 20 mins until the chicken is tender. Sprinkle with parsley and serve with some mashed potato.
Nutrition Facts : Calories 310 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 0.3 milligram of sodium
BRAISED CHICKEN CHASSEUR
Comforting, filling chicken recipe, a real family favourite that takes just ten minutes to prepare, by Gary Rhodes
Provided by Gary Rhodes
Categories Dinner, Main course, Supper
Time 1h45m
Number Of Ingredients 9
Steps:
- Season the chicken with salt and pepper. Heat the olive oil in a lidded sauté pan or shallow casserole. Pan-fry the chicken over a medium-high heat, turning, until golden on both sides. Remove from the pan and keep to one side. You will need about 2 tbsp fat left in the pan for cooking the onions, so if the legs have released a lot of fat, drain off the excess. Add the onions and mushrooms to the pan, stirring occasionally until they have a little colour and are beginning to soften, 6-8 mins. Stir in the tomato purée and white wine, then pour in the consommé or stock.
- Return the chicken to the pan and bring to a simmer. Place a lid on the pan and continue to cook, allowing the sauce to just simmer for about 1 hr, or until the meat is completely tender.
- To finish, skim the sauce of any further excess fat, then add the tomatoes, if using. Simmer, without the lid, for a further 2-3 mins to soften them, then scatter over the herbs.
Nutrition Facts : Calories 353 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.69 milligram of sodium
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BRAISED CHICKEN (WITH VEGETABLES AND GRAVY) - CRAVING TASTY
From cravingtasty.com
4.9/5 (59)Total Time 3 hrs 30 minsCategory DinnerCalories 486 per serving
- Heat two tablespoons of butter and two tablespoons of olive oil in a braiser over medium heat. Add the chicken, cover and let sear for 3-4 minutes, or until the chicken is nicely browned. Flip, cover and continue searing for another 3-4 minutes. Remove the chicken from the braiser and set aside.
- Add the onions, celery and carrots to the braiser. Bump the temperature up to medium high and cook, stirring, for about 5 minutes, until the vegetables are slightly caramelized and softened. Add the garlic and cook for about 30 seconds more.
- Add the remaining butter to the braiser and let it melt. Add the flour and mix really well, ensuring no clumps remain. Cook, stirring until the flour turns brown and acquires nutty aroma.
EASY CHICKEN RANCHERO - TEXAS & SOUTHERN KETO COMFORT …
From texasgranolagirl.com
Reviews 3Category Main CourseCuisine MexicanTotal Time 30 mins
- Season chicken cutlets on all sides with salt, pepper, and granulated garlic. Let the chicken sit while you cut up veggies.
- Combine butter and avocado oil in large skillet over medium high heat to melt butter. When butter sizzles or oil is hot, add chicken. Cook for 2-3 minutes on each side or until golden. Remove chicken from pan and set aside. Chicken will cook the remainder of the way through in the sauce.
- Add onion, bell peppers and chopped or sliced jalapeno, if using, to same pan, seasing with 1/2 tsp. salt and saute over medium high heat for 5-7 minutes or until they begin to soften. Add garlic, cumin and paprika and cook for another minute, stirring constantly so garlic does not burn.
- Reduce heat to medium. Add chicken stock and crushed tomatoes stirring to loosen the bits on bottom of pan. Add chicken back to pan and simmer for 5-7 minutes or until sauce reduces and thickens up. If your using the jalapeno half, add it to the sauce with the chicken, simmer in the sauce and remove prior to serving. Taste the sauce and adjust salt and pepper as needed. Serve over cauliflower rice and garnish as desired.
BAKED CHICKEN WITH RANCHERO SAUCE | THE ANTHONY KITCHEN
From theanthonykitchen.com
4.8/5 (13)Total Time 50 minsCategory Main CourseCalories 747 per serving
- On a large work surface, pat the chicken dry, drizzle with 1 tablespoon Canola oil and sprinkle with Tex-Mex seasoning. Rub all over to evenly adhere to both sides of the chicken breasts.
- Add 2 tablespoons of Canola oil to a large skillet over medium-high heat. Working in batches, sear the chicken for 2-3 minutes on each side, taking care not to overcrowd the pan. Transfer seared chicken to a large plate and set aside until ready to use.
- Add 1 cup of ranchero sauce to the bottom of the casserole dish. Nestle the chicken into the sauce. Ladle a generous spoonful of ranchero sauce over each breast, and top with Monterey Jack cheese. Cover with foil and bake for 20 minutes.
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