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.
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Saadat Khan
saadatkhan74@gmail.comI'm not a huge fan of ranchero sauce, but I thought this recipe was pretty good. The chicken was tender and the sauce was flavorful, but not too spicy.
Jedidiah Chartier
jc94@gmail.comDelicious! I made this for a party and everyone raved about it. The chicken was cooked perfectly and the sauce was amazing.
Pinky Kaur
k@yahoo.comThis dish was a bit too spicy for me, but my husband loved it. I'll probably try making it again with less chili powder next time.
Shahid Khalid
shahid_khalid98@yahoo.comI thought this recipe was just okay. The chicken was a bit bland and the sauce was too sweet for my taste.
Zain bhati
zain_b@hotmail.comThis is my new favorite chicken recipe! It's so easy to make and the chicken is always so juicy and flavorful. I love the combination of spices in the sauce.
Bateu Elvis
elvis_bateu72@hotmail.comThe chicken was a bit dry, but the sauce was tasty. I think I'll try adding more liquid next time.
Emy Sabri
emy2@gmail.comNot bad, but not the best chicken dish I've ever had.
PK PIYAS KHAN
pk@hotmail.comThis recipe is a great way to use up leftover chicken. I made it with some rotisserie chicken and it turned out great. I'll definitely be making this again.
Pakistan Time
p-time@gmail.comI've made this dish several times now and it's always a crowd-pleaser. The chicken is always cooked perfectly and the sauce is amazing. I like to serve it over rice or mashed potatoes.
Muhammad Zaid
zaidmuhammad12@yahoo.comEasy to follow recipe and the end result was delicious. Definitely recommend!
Christopher Moreno
c-m6@yahoo.comThis braised ranchero chicken was a hit with my family! The chicken was so tender and flavorful, and the sauce was the perfect balance of sweet, savory, and spicy. I especially loved the addition of the corn and black beans, which added a nice depth