Chicken Ranchero

This Chicken Ranchero recipe was inspired by a trip down to South Texas  for a family graduation.  Quick and easy, this simple Mexican inspired  dish can be dressed up or down to suit the tastes and needs of the  entire family!  The chicken is quickly seared and simmered in a spicy,  flavorful sauce that thickens as it cooks…DELISH!

There are a few ways you can go here for this chicken recipe.  You want  the chicken to be on the thin side so it cooks quickly and stays juicy.   My local grocery store sells milenesa style chicken, which are  basically thin chicken cutlets.  If you can’t find thin chicken cutlets  or milenesa, you can slice whole chicken breasts in half crosswise to  create a thin cutlet.

Preparing the Chicken for the Chicken Ranchero

I used my favorite Jaccard meat tenderizer to pierce the meat so the  seasoning quickly flavors the chicken. It also tenderizes and helps the  chicken cook quickly!

– White Onion – Bell Pepper – Any color will do but I love the color! – Lots of Garlic – Jalapeño – One pepper halved lengthwise or chop it up – Spices – Paprika & Cumin – Crushed Tomatoes – Chicken Stock or Bone Broth

The sauce for the Chicken Ranchero is made all in one pan by sautéing  the peppers, onions and garlic in the same pan the chicken was seared  in, then everything goes back in the pan to simmer in the  sauce….literally in 30 minutes dinner is ready!

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