I use to get his at a little Mexican restaurant where I use to live. That place was so good and 100% authentic. The waiters and waitresses didn't even
speak English and it was family run, if you had a question about the menu they had to get one of the owners to answer. I loved that place, the food
and tortillas we are all from scratch. My bf loved the chicken ranchero there and it was different from other places, their ranchero sauce was pureed
where most is usually chunky. It was poured over chicken breasts that were lightly seasoned and then served with a Mexican yellow rice.
I sat there one day looking online at various recipes for it so I made many different variations til it reminded me of this particular restaurants and
it stuck! If I can't find a recipe I will figure it out on my own. Sometimes it's a pain but trial and error is a lot of fun too
Mblah's Chicken Ranchero
I do not have a picture for this, sorry. I havent made this one in a while but it is on the menu for the next week so I will add a picture at that
2 lbs thin sliced boneless skinless chicken breasts
1 tbs vegetable oil
1 cup onions, chopped
1/2 cup red pepper chopped
1/2 cup green pepper chopped
1 1/2 tsp cumin
1/2 tsp salt
1/2 cayenne pepper (actual cayenne pepper not the powdered but it can be used, just adjust to how spicy you want it)
1 tbs minced jalapeno
1 tsp minced garlic
1 1/2 cup chopped tomatoes and juice
1 cup chicken stock
3 tbs cilantro
1 1/2 cups of mexican blended cheese
In medium pot heat oil over medium heat. Add onions, red and green peppers and cook stirring for 3-5 mins.
Next add cumin, cayenne, salt, jalapeno and garlic and cook stirring for 30 seconds.
Then add tomatoes with the juices and cook stirring for 2 mins.
Now take the entire mixture and put into a blender or puree machine and blend/puree mixture until smooth.
Transfer sauce back to the original pan.
Add cheese and cook until cheese is slightly melted about 3-5 mins. Then add stock and simmer until thickened about 15 mins. Remove from heat and add
cilantro. Adjust seasoning to your liking, cover to keep warm.
Directions for Chicken
Season chicken with a little cumin and garlic.
In a pan or a Foreman type grill cook chicken breasts until no longer pink, about 4 mins. Remove from heat. I used a foreman grill when I originally
Put chicken on a plate and serve ranchero sauce over the chicken. I served with Mexican yellow rice with beans.
The traditional ranchero sauce is suppose to be chunky but I loved how they pureed it like soup but it was still a little thick. It is also good as a
dip with tortillas
edit on 6/12/2011 by mblahnikluver because: grammar
edit on 6/12/2011 by mblahnikluver because: add another part to explain
the cayenne pepper