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.
KING RANCH CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 8 to 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- Make the soup/tomato mixture, which is very bizarre and might scare you off. But please: Be brave and stick with me through this challenging time. You won't be sorry! In a large bowl, combine the soups and diced tomatoes and chiles. Add the chili powder, cumin, salt, pepper and chicken broth. Then--this is the time to be strong--stir it all together. Trust me!
- Line the bottom of the baking dish with half of the torn tortillas. Layer on half the chicken. Add half the onion, bell pepper and jalapeno. Sprinkle on half the cheese and pour on half the wacky soup mixture. Then repeat the layers, beginning with the rest of the tortillas, and ending with the rest of the you-know-what.
- Cover with foil and bake for 45 minutes, then uncover and bake until bubbling, another 15 minutes.
- Look at that! Serve it with a salad and a dang hearty appetite.
- To make ahead and freeze: Fold foil over the unbaked casserole and freeze until solid. Then, lift the foil-topped casserole out of the pan, wrap the whole thing in plastic wrap and freeze until needed. When ready to bake, remove the plastic wrap, put the foiled-topped casserole back into a 9-by-13-inch baking dish and thaw. Bake at 350 degrees F following the baking instructions above.
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.
QUEEN RANCH CHICKEN
A tasty, stepped-up alternative to the famous stand-by, King Ranch Chicken. This dish stands out by using roasted poblano and jalapeno peppers. You also won't find any tomatoes in here. But trust me--you won't miss them!
Provided by Meagan Siddiqui
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Coat the jalapeno and poblano peppers with 1 tablespoon olive oil and arrange on the prepared baking sheet.
- Roast peppers in the oven until charred, 30 to 40 minutes, turning once about half way through the cooking time. Remove peppers from oven and set aside to cool.
- Reduce oven heat to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Stir in the celery, garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with 1 teaspoon salt and black pepper to taste. While the onion mixture is cooking, remove the skin and seeds from the cooled peppers, then coarsely chop. Stir peppers into the skillet and cook for 1 to 2 minutes more. Stir in the cream of chicken, cream of celery, chicken broth, chili powder, cumin, and chicken meat.
- Make a single layer using half of the strips of tortilla on the prepared baking dish. Spread half of the chicken mixture on top. Sprinkle with salt to taste, and top with half of the Monterey Jack cheese. Repeat the layers, finishing with the remaining half of the Monterey Jack cheese.
- Bake in the preheated oven until the cheese is bubbly and the edges are golden brown, 25 to 35 minutes. Allow the dish to rest for 5 to 10 minutes before serving.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 19 g, Cholesterol 107.2 mg, Fat 24.2 g, Fiber 3.2 g, Protein 35.3 g, SaturatedFat 8.2 g, Sodium 596.1 mg, Sugar 2.2 g
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
ORIGINAL RANCH CHEDDAR CHICKEN
Coated with tangy Hidden Valley® Original Ranch® Dressing, chicken breasts are then dredged in a cheesy panko mixture and baked until crispy and tender.
Provided by Hidden Valley Ranch
Categories Trusted Brands: Recipes and Tips Hidden Valley®
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- Pour the Hidden Valley® Original Ranch® Dressing into a large bowl.
- Add the chicken to the bowl of dressing and mix until the chicken is evenly coated.
- In a shallow bowl, add the breadcrumbs, Cheddar and Parmesan cheeses and stir until well combined. Dredge each breast in the bread crumb and cheese mixture.
- Arrange the chicken on a parchment-lined baking sheet.
- Bake the chicken for 20 to 25 minutes until the chicken is crisp and an internal temperature of 165 degrees F is reached.
Nutrition Facts : Calories 472.5 calories, Carbohydrate 9 g, Cholesterol 96.4 mg, Fat 34.7 g, Protein 30 g, SaturatedFat 8.2 g, Sodium 729.5 mg, Sugar 2.1 g
SLOW COOKER RANCHERO CHICKEN RECIPE - (4.5/5)
Provided by dlroos
Number Of Ingredients 6
Steps:
- •Whisk together the diced tomatoes with their juices and the tomato paste in the base of the slow cooker. Stir in the taco seasoning. •Add the chicken breast and thighs to sauce and spoon the sauce over the top. Set the slow cooker on low and cook for 8 hours. •Once cooked, pull apart the chicken with 2 forks and serve in tacos, on tostadas, or in enchiladas. Enjoy!
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.
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
SLOW COOKER RANCH CHICKEN
This is a fabulous slow-cooker ranch chicken recipe that we have passed around to all our friends, especially those who have young children. It's wonderful for a cold winter night or a hot summer day when you don't want to turn on the oven. Serve it as a weeknight family dinner or for a large group. -Sonya Stark, West Jordan, Utah
Provided by Taste of Home
Categories Dinner
Time 7h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a 4-5-qt. slow cooker, combine broth and dressing mix; add chicken. Cover and cook on low for 6 hours. Remove chicken to cutting board; shred with two forks and return to slow cooker. , Stir in soup and cream cheese. Cover and cook on low until cream cheese is melted, about 30 minutes. Serve over rice or noodles. Add optional toppings as desired.
Nutrition Facts : Calories 267 calories, Fat 15g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 776mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
RANCH CHICKEN RECIPE
We are sharing one of our favorite and most amazing chicken recipes ever. You will love the crispy and flavorful outside layer. Then when you cut into the chicken breast it so juicy and tender. And the best part - it is the EASIEST recipe to make.
Provided by Camille Beckstrand
Categories Main Course
Time 50m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Mix corn flakes, cheese, and dressing mix together in a bowl until blended.
- Dip thawed chicken in butter, then roll in corn flake mixture.
- Place coated chicken in 9 x 13 inch greased baking dish.
- Bake for about 40 - 45 minutes or until chicken is cooked through.
Nutrition Facts : Calories 343 kcal, Carbohydrate 7 g, Protein 29 g, Fat 22 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 121 mg, Sodium 855 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
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