RANCH CHICKEN
Your favorite chicken pieces braised in ranch-style salad dressing and water. Serve with rice, if desired.
Provided by Judi Raimo
Categories Meat and Poultry Recipes Chicken
Time 2h10m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet over medium heat. Add onion and saute until tender.
- Add chicken and brown with onions, stirring so as not to burn. Add dressing and water; reduce heat to low and cook over low heat for about 1 hour, or until chicken is cooked through and no longer pink inside.
Nutrition Facts : Calories 614.8 calories, Carbohydrate 5.2 g, Cholesterol 102.5 mg, Fat 55.4 g, Fiber 0.6 g, Protein 22.5 g, SaturatedFat 10.6 g, Sodium 655.8 mg, Sugar 3.5 g
BAKED RANCH CHICKEN
This is a recipe that I just made up.
Provided by drob212
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 4
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).
Nutrition Facts : Calories 694.7 calories, Carbohydrate 41.5 g, Cholesterol 80.8 mg, Fat 43.5 g, Fiber 2.6 g, Protein 31.6 g, SaturatedFat 7.2 g, Sodium 1025.7 mg, Sugar 5.7 g
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 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.
CHICKEN RANCHERO TACOS
If you are looking for authentic tacos with a little more pizzaz than the typical street tacos, these are the ones to eat. These are so satisfying and easy!
Provided by Sommer Clary
Categories Mexican
Time 30m
Yield 10-12 tacos
Number Of Ingredients 8
Steps:
- Season chicken thighs with the garlic salt and pepper, and cook on the grill until cooked through (about 5-7 minutes per side on medium heat with the lid closed. However, all grills are different, so check frequently). Allow chicken to rest for 5 minutes, then dice into bite-sized chunks.
- Put the can of beans into a pot and cook until heated through. Drain and rinse beans; set aside.
- Heat a large griddle over medium heat. Place tortillas on the griddle (making sure not to overlap), and sprinkle with cheese, a spoonful of pinto beans, and some of the chicken pieces. When the tortilla is warmed through and the cheese has melted, remove from the griddle and top with an avocado slice, some cabbage salsa and a squeeze of lime juice. Serve immediately.
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BAKED CHICKEN WITH RANCHERO SAUCE | THE ANTHONY KITCHEN
From theanthonykitchen.com
4.8/5 (13)Total Time 50 minsCategory Main CourseCalories 747 per serving
- On a large work surface, pat the chicken dry, drizzle with 1 tablespoon Canola oil and sprinkle with Tex-Mex seasoning. Rub all over to evenly adhere to both sides of the chicken breasts.
- Add 2 tablespoons of Canola oil to a large skillet over medium-high heat. Working in batches, sear the chicken for 2-3 minutes on each side, taking care not to overcrowd the pan. Transfer seared chicken to a large plate and set aside until ready to use.
- Add 1 cup of ranchero sauce to the bottom of the casserole dish. Nestle the chicken into the sauce. Ladle a generous spoonful of ranchero sauce over each breast, and top with Monterey Jack cheese. Cover with foil and bake for 20 minutes.
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Reviews 3Category Main CourseCuisine MexicanTotal Time 30 mins
- Season chicken cutlets on all sides with salt, pepper, and granulated garlic. Let the chicken sit while you cut up veggies.
- Combine butter and avocado oil in large skillet over medium high heat to melt butter. When butter sizzles or oil is hot, add chicken. Cook for 2-3 minutes on each side or until golden. Remove chicken from pan and set aside. Chicken will cook the remainder of the way through in the sauce.
- Add onion, bell peppers and chopped or sliced jalapeno, if using, to same pan, seasing with 1/2 tsp. salt and saute over medium high heat for 5-7 minutes or until they begin to soften. Add garlic, cumin and paprika and cook for another minute, stirring constantly so garlic does not burn.
- Reduce heat to medium. Add chicken stock and crushed tomatoes stirring to loosen the bits on bottom of pan. Add chicken back to pan and simmer for 5-7 minutes or until sauce reduces and thickens up. If your using the jalapeno half, add it to the sauce with the chicken, simmer in the sauce and remove prior to serving. Taste the sauce and adjust salt and pepper as needed. Serve over cauliflower rice and garnish as desired.
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