Best Chicken Ranchero Recipes

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BRAISED RANCHERO CHICKEN



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.

RANCHERO CHICKEN FRIED STEAK W/COUNTRY STYLE GRAVY



Ranchero Chicken Fried Steak W/Country Style Gravy image

Lots of chicken fried steak recipes out there but it's the ranch dressing mix ingredient in this recipe that makes for a great tasting flavor in the breading. I also like this recipe because it calls for cube steak; a cut of meat that is inexpensive yet I have trouble finding recipes on s variety of ways to prepare it. Great for those busy weeknight dinners when you have to have dinner on the table in a flash. I bread my meat the night before and refrigerate, to save some time.

Provided by TheDancingCook

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup flour
2 (1 ounce) packages dry ranch dressing mix
salt and pepper, to season
3 cups buttermilk
1 egg, beaten
1 lb cube steak, cut into 4 piece servings
vegetable oil
1 cup chicken broth
1 (2 2/3 ounce) envelope country gravy mix

Steps:

  • In a large Ziploc bag, combine the flour, 1 dressing packet mix, salt and pepper.
  • In a shallow baking dish, combine 2 cups of buttermilk, beaten egg and 1 dressing packet mix; soak cube steaks in mixture.
  • While steaks are soaking, make the gravy: in a small pot, combine 1 cup buttermilk, broth and dry graving mix; simmer over medium heat and stir well and keep warm.
  • One by one, add each steak into Ziploc bag and shake to coat; dip steak back again in buttermilk mixture and recoat and shake in Ziploc bag.
  • In a deep skillet, heat 1/2 inch of oil to 350 degrees; fry steaks for about 4 minutes on each side, or until golden brown.
  • Drain on paper towels; serve with gravy and side dishes.

CHICKEN RANCHERO



Chicken Ranchero image

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

4 boneless skinless chicken breasts, cut into strips
2 tablespoons olive oil
1 cup chopped onion
1 clove garlic, minced
1 (4 ounce) can green chilies
1 1/2 cups chicken broth
1 (7 ounce) can green chili salsa
1 cup cheddar cheese, cubed
3 cups hot cooked rice

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.

RANCHERO CHICKEN



Ranchero Chicken image

This is a great recipe for a filling for tacos, nachos, enchiladas, tostadas or empanadas. excellent

Provided by barbara lentz

Categories     Chicken

Time 7h20m

Number Of Ingredients 19

RANCHERO SAUCE
1 Tbsp olive oil
1 medium onion minced
1 medium green bell pepper minced
2 small jalapeno pepper minced
4 clove garlic minced
1 Tbsp cumin
2 c chicken stock
15 oz can crushed tomatoes
8 oz tomato sauce
2 Tbsp tomato paste
1/4 c brown sugar
1 tsp red pepper flakes
1/2 c fresh cilantro chopped
CHICKEN
2 lb chicken breasts
1 c chicken stock
1 tsp salt
juice of 1 lime

Steps:

  • 1. For the sauce Tip: I use a food processor to mince the onion, peppers, and garlic. Heat the oil in a large pot.
  • 2. Add the processed vegetable to the oil and saute about 5 minutes. Add the remaining ingredients except cilantro and bring to a boil. Reduce to a simmer and simmer about 20 minutes. Stir in the cilantro.
  • 3. For the chicken Place the chicken breast in a slow cooker. Cover with salt, chicken stock, lime juice and half of the ranchero sauce. Cook on low for 6 hours. Remove the chicken and shred. Return the chicken to the slow cooker add the remaining ranchero sauce. cook 1 more hour.
  • 4. use it for fillings for tacos, enchiladas, nachos or tostadas

BREADED RANCH OR RANCHERO CHICKEN



Breaded Ranch or Ranchero Chicken image

Make and share this Breaded Ranch or Ranchero Chicken recipe from Food.com.

Provided by TheDancingCook

Categories     Chicken

Time 50m

Yield 8 serving(s)

Number Of Ingredients 5

2 lbs boneless skinless chicken breasts
3/4 cup parmesan cheese
3/4 cup crushed corn flakes
1 (1 ounce) envelope ranch dressing mix
1/2 cup melted butter or 1/2 cup melted margarine

Steps:

  • In bowl, combine cereal, salad dressing mix and cheese.
  • Dip chicken into melted butter, then dip into above mixture.
  • Bake in a greased, 9x13 dish, uncovered at 350 degrees for about 45 minutes.

BBQ RANCHERO CHICKEN SALAD



BBQ Ranchero Chicken Salad image

Make and share this BBQ Ranchero Chicken Salad recipe from Food.com.

Provided by Dancer

Categories     Chicken Breast

Yield 6 serving(s)

Number Of Ingredients 13

6 boneless skinless chicken breast halves, about 1-1/2 lbs.
1/2 cup barbecue sauce
1 (10 ounce) package mixed salad greens, torn (6 cups packed)
2 medium tomatoes, chopped
1 1/2 cups jalapeno pepper cheese, your favorite (6 oz.)
1 small red bell pepper, cut into short, thin strips
1 (11 ounce) can whole kernel corn, drained
1/2 cup canned black beans, rinsed and drained
1 (2 1/2 ounce) can ripe olives, sliced, drained
2 green onions, thinly sliced
1 cup fat free ranch dressing
1 teaspoon chili powder
3/4 teaspoon cumin, ground

Steps:

  • Brush both sides of chicken with barbecue sauce; grill or broil about 5" from heat source 6 minutes per side, or until juices are clear.
  • Meanwhile, in a large bowl, combine lettuce, tomatoes, 3/4 cup cheese, pepper, corn, black beans, olives and green onions; mix well.
  • Combine dressing, chili powder and cumin; mix well.
  • To serve, divide lettuce mixture onto 6 serving plates.
  • Cut chicken crosswise into 1/2" thick slices; arrange over lettuce. Drizzle salads with dressing and sprinkle with remaining 3/4 cup cheese. Chicken may be cooked, cooled, covered and refrigerated up to 1 day before serving.
  • Reheat chicken or served chilled.
  • Lettuce mixture and dressing may be prepared separately, covered and refrigerated up to 4 hours before serving.

Nutrition Facts : Calories 301.7, Fat 6, SaturatedFat 1, Cholesterol 78.1, Sodium 1002.9, Carbohydrate 34.6, Fiber 4.1, Sugar 10.5, Protein 28.6

BREADED RANCHERO CHICKEN



Breaded Ranchero Chicken image

Got from food.com

Provided by Krystal McDow

Categories     Chicken

Time 50m

Number Of Ingredients 5

2 lb boneless skinless chicken breast or thighs
3/4 c parmesan cheese
3/4 c panko bread crumbs
1 oz envelope ranch dressing mix
1/2 c melted butter

Steps:

  • 1. In bowl, combine bread crumbs, salad dressing mix and cheese.
  • 2. Dip chicken into melted butter, then dip into above mixture.
  • 3. Bake in a greased, 9x13 dish, uncovered at 350 degrees for about 45 minutes.

CHICKEN RANCHERO TACOS



Chicken Ranchero Tacos image

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

1 1/2 lbs boneless skinless chicken thighs
10 -12 corn tortillas
2 cups shredded jack cheese
1 (15 ounce) can pinto beans, heated, rinsed and drained
2 avocados, halved and sliced
2 limes, sliced into wedges
cabbage salsa (see my recipe)
garlic salt and pepper, to taste

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.

SLOW COOKER RANCHERO CHICKEN RECIPE - (4.5/5)



Slow Cooker Ranchero Chicken Recipe - (4.5/5) image

Provided by dlroos

Number Of Ingredients 6

1 15 oz. can diced tomatoes
1 6 oz. can tomato paste
3 Tbsp. homemade taco seasoning
1 lb. boneless skinless chicken breast
1 lb. boneless skinless chicken thighs
Salt and pepper to taste

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!

RANCHERO CHICKEN BREAST



Ranchero Chicken Breast image

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

2 tablespoons canola oil or 2 tablespoons peanut oil
1 whole head of garlic, separated into cloves, peeled
4 boneless skinless chicken breasts
1 -2 green chili, seeded
1 1/4 cups single cream or 1 1/4 cups buttermilk
2 tablespoons Worcestershire sauce
1 lemon, juice of

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

CHICKEN TAMALES WITH RANCHERO SAUCE RECIPE - (4.7/5)



Chicken Tamales with Ranchero Sauce Recipe - (4.7/5) image

Provided by jeknudson

Number Of Ingredients 18

24 dried corn husks
4 cups unsalted chicken stock
3 dried ancho chiles, stemmed and seeded
1 tablespoon olive oil
1 1/2 cups white onion, chopped
2 teaspoons dried oregano
2 teaspoons kosher salt, divided
8 garlic cloves, minced
2 chipotle chiles, canned in adobo sauce, seeded and minced
2 tablespoons unsalted tomato paste
1 1/2 teaspoons ground cumin
1 (15 ounce) can unsalted tomato sauce
1 ounce semisweet chocolate
4 cups skinless cooked chicken breast, shredded
4 cups instant masa harina (such as Maseca)
1 1/2 teaspoons baking powder
1/2 cup lard
2 1/2 cups water, divided

Steps:

  • Submerge corn husks in a large pot filled with warm water. Soak 30 minutes; drain and discard water. Combine stock and ancho chiles in a medium saucepan; bring to a boil. Reduce heat to medium; simmer 5 minutes. Remove from heat; let stand 5 minutes. Drain chiles over a bowl; reserve soaking liquid. Heat oil in a large skillet over medium-high heat. Add onion; cook 2 minutes, stirring occasionally. Reduce heat to medium; stir in oregano, 1 teaspoon salt, and garlic. Sauté 7 minutes. Add chipotle; cook 1 minute. Stir in 2 cups reserved soaking liquid, tomato paste, cumin, and tomato sauce; cook 4 minutes or until mixture thickens slightly. Place ancho chiles and onion mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return mixture to skillet over medium heat. Stir in chocolate; cook 1 minute. Remove 1 1/2 cups sauce from skillet; reserve. Add chicken to skillet. Remove from heat; cool to room temperature. Combine masa harina, baking powder, and remaining 1 teaspoon kosher salt in a bowl. Cut in lard with a pastry blender or 2 knives until mixture resembles coarse meal. Add remaining 2 cups soaking liquid and 1 1/2 cups water; stir until a soft dough forms. Knead dough in bowl until smooth and pliable. Tear a few corn husks lengthwise into 24 thin strips. Place 1 corn husk on a work surface, with narrow end facing you. Place about 3 heaping tablespoons masa mixture in center of husk, about 1 inch from top; press into a 4 x 3 1/2-inch rectangle. Spoon 2 1/2 tablespoons chicken mixture down center of masa rectangle. Fold sides of husk over filling; fold narrow end up to form a packet. Tie strip around tamale to secure the packet. Repeat procedure with remaining husks, dough, filling, and husk strips. Poke holes in bottom of a 13 1/2 x 9 1/2-inch shallow disposable aluminum pan; cut corners from rim down to bottom to make it pliable. Fit pan into bottom of a 6-quart oval or rectangular slow cooker; pour remaining 1 cup water into pan. Line bottom of pan with a damp kitchen towel. Stand tamales in prepared pan, with open ends facing upright. Cover slow cooker (weighing down lid if necessary to keep it closed); cook on HIGH for 4 hours or until masa is set. Let tamales stand 10 minutes. Serve with remaining sauce.

CHICKEN RANCHERO



chicken ranchero image

i love this recipe its great way to spice up chicken

Provided by nicole young

Categories     Chicken

Time 1h20m

Number Of Ingredients 12

3 medium tomatoes, chopped
2 large fresh green chiles(hatch,anaheim,or california,stems and seeds removed
1 medium onion,finely chopped
1 c chicken broth
1/2 tsp salt
1 jalepeno, finely chopped
6 small chicken breast halves, skinless and boneless
2 Tbsp all purpose flour
3 tsp chile powder
2 c water
1/2 tsp salt
3/4 c monterey jack cheese

Steps:

  • 1. preheat oven to 400 degrees
  • 2. combine the tomatoes,green chiles,onion and chickenbroth in a medium saucepan, and bring to a boil over medium heat. reduce heat, cover and simmer 25 minutes until vegetables are tender. add 1/2 teaspoon salt and chopped jalepeno.
  • 3. meanwhile, put the chicken breasts in a medium saucepan and cover with lightly salted water. bring to a boil, reduce heat, heat and simmer for 10 minutes. drain water from pan and keep chicken breast warm.
  • 4. In yet another pan, blend the flour,oil,chile powder and salt into a smooth mixture. Gradually add the 2 cups of water, stirring constantly so that the mixture remains smooth. Bring mixture to a boil, stirring occasionally,then lower heat and simmer for 5 minutes.
  • 5. pour sauce into a 9-inch square baking dish (pyrex if have one). Place the chicken breasts ontoop. pour the tomato and green chile mixture over the chicken. Sprinkle with the grated cheese and bake for 20 minutes until chicken is tender

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