BRAISED RANCHERO CHICKEN

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Braised Ranchero Chicken image

Provided by Food Network

Categories     main-dish

Time 4h35m

Yield 6 to 8 servings

Number Of Ingredients 29

1 green bell pepper
1 red bell pepper
1 poblano pepper
1 dried guajillo chile
1 dried pasilla chile
3 tablespoons olive oil or vegetable oil
3 medium Spanish onions, coarsely chopped
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon dried thyme
1 teaspoon ground black pepper
1 tablespoon kosher salt
6 to 8 garlic cloves, sliced
Two 28-ounce cans chopped tomatoes
Two 6-ounce cans chopped green chiles
1 tablespoon sugar
4 pounds skinless boneless chicken thighs
2 cups chicken stock
2 teaspoons kosher salt
1 teaspoon ancho chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 ounce fresh squeezed lime juice
1 teaspoon freshly ground black pepper
Vegetable oil, for frying
6 to 8 corn tortillas
Avocado slices, for serving
Grated queso fresco, for serving

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.

Saadat Khan
saadatkhan74@gmail.com

I'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.com

Delicious! 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.com

This 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.com

I 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.com

This 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.com

The chicken was a bit dry, but the sauce was tasty. I think I'll try adding more liquid next time.


Emy Sabri
emy2@gmail.com

Not bad, but not the best chicken dish I've ever had.


PK PIYAS KHAN
pk@hotmail.com

This 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.com

I'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.com

Easy to follow recipe and the end result was delicious. Definitely recommend!


Christopher Moreno
c-m6@yahoo.com

This 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