Pollo Ranchero
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Serves/Makes: 4
Ready in: 1-2 hrs
- 4 chicken breast halves
- 1 tablespoon olive oil
- salt and pepper, to taste
- 3/4 cup Monterey Jack and cheddar cheeses, shredded
- 4 fresh cilantro sprigs
***RANCHERO SAUCE***
- 1 teaspoon olive oil
- 1 cup onions, sliced
- 1 teaspoon minced garlic
- 1/2 cup diced celery
- 1/2 cup sliced green bell pepper
- 1/2 cup sliced red bell pepper
- 1/2 teaspoon jalapeno or serrano pepper, diced
- 1/4 teaspoon thyme leaves
- 1 bay leaf
- 1 pinch red chili flakes or cayenne pepper
- 1/4 cup fresh cilantro, minced
- 1/2 cup diced tomatoes, with juice
- 1 1/2 cup chicken stock
- salt and pepper, to taste
Prepare Ranchero Sauce by heating olive oil in a saucepan over medium heat. Add onions, garlic, celery and peppers, saute for 3 to 4 minutes. Add thyme, bay leaf, red chili flakes, cilantro, tomatoes and olive continue to saute for 3 minutes. Add chicken stock and bring to a simmer. Reduce heat and simmer over low heat for 20 to 25 minutes, stirring occasionally. Season with salt and pepper. Reserve. Preheat grill pan. Season chicken breasts with salt, pepper and olive oil. Cook seasoned chicken breasts in grill pan until done. Place chicken breasts in a baking dish and smother with Ranchero Sauce. Top each chicken breast with cheese. Bake at 350 degrees F for 8 to 10 minutes. Transfer to platter or warm serving plates. Garnish with fresh cilantro sprigs.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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