Chicken Ranchero Recipes

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

Steps:

• Saute chicken over medium heat,in olive oil about 5 minutes.
• Add onions and continue cooking until chicken is done and onions are soft (about 10 more minutes).
• Add garlic, green chiles and broth.
• Bring to boiling.
• Reduce heat and simmer, covered for 30 minutes.
• Stir in salsa.
• Bring to a boil.
• Remove from heat.
• Gently fold in cubed cheddar cheese.
• Serve immediately over beds of rice.

Steps:

• For the ranchero sauce: On a gas range or under a broiler, roast the green, red and poblano peppers until well charred. Let cool. Stem and seed the charred peppers. Coarsely chop and set aside.
• In a spice grinder or with a mortar and pestle, finely grind the whole guajillo and pasilla chiles and set aside.
• In a large saucepan, warm the oil over medium heat. Add the onions and cook, covered, 3 to 5 minutes. Add the guajillo and pasilla chiles, cumin, chili powder, oregano, thyme, black pepper, salt and garlic. Stir and cook until the spices become fragrant and are fully coated in oil, 3 to 5 minutes.
• Add the tomatoes, green chiles and sugar. Stir and continue to cook until the sauce starts to simmer. Reduce the heat to medium-low and continue to cook until the vegetables soften and the flavors come together, 30 to 40 minutes. Taste and add additional salt and pepper as needed.
• For the ranchero chicken: Preheat the oven to 325 degrees F. In a small Dutch oven or medium sized roasting pan combine the chicken, stock, salt, chili powder, cumin, garlic powder and lime juice with 2 cups of the ranchero sauce. (Reserve remaining ranchero sauce for another use.) Stir and top with the lid or seal well with aluminum foil and braise in the oven, 2 1/2 hours. Remove from the oven and let cool enough to handle the chicken.
• Shred the chicken with two forks or your hands. Strain the braising liquid and add the strained solids back in with the shredded chicken. Reserve enough liquid to moisten the mixture. Return to the pan and keep warm in a low oven until ready to serve.
• For the tostada shells: Meanwhile, line a baking sheet with paper towels. In a small frying pan, heat 1/2-inch oil until hot. Add 1 tortilla and cook, flipping once a minute, until crispy and golden brown, 3 to 5 minutes. Transfer to the paper towels and repeat with remaining tortillas.
• Serve the chicken on the tostada shells and top with avocado and queso fresco.

Steps:

• 1. preheat oven to 400 degrees
• 2. combine the tomatoes,green chiles,onion and chickenbroth in a medium saucepan, and bring to a boil over medium heat. reduce heat, cover and simmer 25 minutes until vegetables are tender. add 1/2 teaspoon salt and chopped jalepeno.
• 3. meanwhile, put the chicken breasts in a medium saucepan and cover with lightly salted water. bring to a boil, reduce heat, heat and simmer for 10 minutes. drain water from pan and keep chicken breast warm.
• 4. In yet another pan, blend the flour,oil,chile powder and salt into a smooth mixture. Gradually add the 2 cups of water, stirring constantly so that the mixture remains smooth. Bring mixture to a boil, stirring occasionally,then lower heat and simmer for 5 minutes.
• 5. pour sauce into a 9-inch square baking dish (pyrex if have one). Place the chicken breasts ontoop. pour the tomato and green chile mixture over the chicken. Sprinkle with the grated cheese and bake for 20 minutes until chicken is tender

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheet with vegetable oil.
• Put bread crumbs and ranch dressing into separate bowls.
• Dip chicken into ranch dressing and press into bread crumbs to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto prepared baking sheet.
• Bake in preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).