Pollo Ranchero
This delicious 20-minute dinner is made with tender chicken cooked in a homemade spicy tomato sauce! Great for tacos, burritos, enchiladas, or served with rice and beans.
Nutrition Facts
Ingredients
Instructions
Heat the oil over medium high heat in a heavy skillet. Add the chicken to the skillet (with some oil if needed) in a single layer. Season with salt and pepper. Cook for 4-6 minutes, flipping as needed until the chicken is just cooked through and lightly browned. Remove and set aside.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Slenderkitchen →Frequently Asked Questions
Q: Can I make this dish with a different kind of meat?
A: Absolutely! Feel free to swap out chicken breasts for chicken thighs, pork tenderloin, or lean sirloin steak. For a vegan-friendly version, you can use black or kidney beans in place of meat.
Q: How spicy is pollo ranchero?
A: Pollo Ranchero is made with poblano and jalapeno peppers. Poblano peppers have mild heat and jalapenos are a bit hotter. You can easily reduce the heat level of the dish by swapping out the jalapeno peppers for bell peppers or just using poblano peppers. Alternatively, you could increase the heat by leaving the seeds in the jalapeno and/or adding an additional pepper like a serrano pepper.
Q: How to make chicken ranchero in the crockpot?
A: This dish works great in the slow cooker. Simply add all of the ingredients to the slow cooker and cook on low for 3-4 hours until the chicken is cooked through. Finish the dish with fresh lime juice and cilantro.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
Saw this and was so excited I had everything in my fridge/pantry already. We loved it! Served it with rice, black beans, and avocado. Delicious. Can’t wait for leftovers.
Did you make this recipe?
Leave a Comment