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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