CROCK POT RANCHERO CHICKEN
Crock Pot Ranchero Chicken is slow cooked chicken in a zesty Ranchero Sauce. Use for tacos, enchiladas, nachos, or tostadas!
Provided by Iowa Girl Eats
Categories entree, freezer friendly, kid friendly
Yield serves 4-6
Number Of Ingredients 15
Steps:
- For the Ranchero Sauce: Heat olive oil in a large skillet over medium-high heat. Add shallot, bell pepper, and jalapeno pepper, season with salt and pepper, then saute until vegetables are tender, 5 minutes. Add garlic, cumin, and cayenne pepper then saute for 1 more minute. Add chicken broth and crushed tomatoes then turn heat to high to bring liquid to a boil. Reduce heat slightly then boil, stirring often, until sauce reduces by half (3 cups,) about 20 minutes. (A splatter screen is very helpful, especially near the end.) Taste then add salt and pepper if necessary, and then stir in fresh cilantro.
- To a large, 5-6 quart crock pot, add the chicken broth, salt, pepper, red pepper flakes, lime juice, chicken breasts and 2 cups Rancher Sauce. Cover and cook on low for 4-5 hours then shred chicken and place back in the juices to cook on low for 1 more hour. Scoop chicken into a storage container then mix with remaining Ranchero Sauce. Use chicken as filling for tacos, enchiladas, nachos, or tostadas.
CHICKEN RANCHERO
I do not remember where this recipe came from, originally it called for beef chuck. I've modified it and now make it with chicken. It's always well received at my house. You can make it mild or hot, depending on the type of salsa you choose. Serve with a salad and some warmed up tortillas.
Provided by Simply Chris
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
BRAISED RANCHERO CHICKEN
Provided by Food Network
Categories main-dish
Time 4h35m
Yield 6 to 8 servings
Number Of Ingredients 29
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.
CHICKEN WITH RANCHERA SALSA
Here diced heirloom tomatoes, onion, garlic, and chiles are broiled in the baking dish to make a ranchera sauce for the chicken breasts. It's a one-pan wonder to be served straight from the baking dish, along with a green salad or Humble Beans, and warm corn tortillas for scooping up the sauce.
Provided by Curtis Stone
Time 28m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler. In a 13 x 9 x 2-inch flameproof baking dish, toss the tomatoes, onion, chopped cilantro, jalapenos, and garlic with 2 tablespoons of the oil. Season with salt. Broil for about 3 minutes, or until the vegetables begin to soften and char. Remove from the broiler and stir the vegetables.
- In a medium bowl, sprinkle the chicken with salt and the remaining 1 teaspoon oil and toss to coat. Nestle the chicken into the tomato mixture and turn to coat. Broil for about 12 minutes, or until the chicken is cooked through and the sauce is bubbling and slightly charred on top.
- Sprinkle the cheeses over the chicken. Broil for 2 to 3 minutes, or until the cheese melts and begins to brown. Sprinkle with the cilantro leaves and serve.
RANCHERO CHICKEN BREAST
This spicy chicken is good served with red beans and a crisp salad along with a good bottle of red wine such as Cabernet Sauvigon. The recipe is courtesy leaperrins.com.
Provided by Barb G.
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a frying pan; add garlic cloves and saute until golden brown.
- Add chicken and cook for 4 to 5 minutes on each side.
- In blender or food processor, process the chiles, cream and Worcestershire sauce.
- ADD to the chicken in the pan; bring to a boil; reduce heat and add the lemon juice; simmer for 4-5 minutes uncovered until chicken is firm and the sauce is reduced.
- Serve the sauce over the chicken, enjoy.
Nutrition Facts : Calories 362.2, Fat 23, SaturatedFat 9.9, Cholesterol 117.9, Sodium 192.2, Carbohydrate 9, Fiber 0.4, Sugar 1.9, Protein 30
BREADED RANCH OR RANCHERO CHICKEN
Make and share this Breaded Ranch or Ranchero Chicken recipe from Food.com.
Provided by TheDancingCook
Categories Chicken
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In bowl, combine cereal, salad dressing mix and cheese.
- Dip chicken into melted butter, then dip into above mixture.
- Bake in a greased, 9x13 dish, uncovered at 350 degrees for about 45 minutes.
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
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