Ranchero Chicken, a vibrant and flavorful dish, is a testament to the rich culinary heritage of Mexico. This hearty stew, brimming with tender chicken, fire-roasted tomatoes, and a medley of aromatic spices, offers a taste of authentic Mexican cuisine that's both comforting and exciting. Imagine succulent chicken simmered in a rich, smoky sauce, punctuated by the bright acidity of tomatoes and the subtle heat of chiles—a symphony of flavors that will transport you to a sun-drenched Mexican kitchen. The depth of flavor is achieved through simple yet masterful techniques, emphasizing fresh, high-quality ingredients.
Beyond its deliciousness, Ranchero Chicken is remarkably versatile. It's perfect served with warm tortillas, fluffy rice, or alongside your favorite Mexican sides. Whether you're a seasoned cook or a kitchen novice, this recipe is designed for success. Ready to experience the magic of authentic Ranchero Chicken? Let's dive into the step-by-step process!
Tools Needed
- Saucepan
- Knife
- Cutting board
Ingredients
- Chicken pieces (legs and thighs): 7
- Chipotle chili in adobo sauce: 1
- Garlic cloves: 6
- Ground black pepper: 1 tablespoon
- Bay leaf: 1
- Oregano: ½ teaspoon
- Carrots: 3
- Tomatoes: 3
- Potato: 1 medium
- Onion: 1 medium
- Serrano chilies: 3
- Butter: 1 tablespoon
- Salt
- Vegetable oil
- Water: 2 cups
Step-by-Step Instructions
Step 1. Prepare the Chicken and Vegetables
- Make cuts in the chicken to allow seasoning to penetrate. Season with salt and pepper. Add garlic and mix well. Let it rest for 15 minutes (covered).
- Peel and cut the potato into desired shapes (sticks or squares). Submerge in water to prevent discoloration. Cut carrots into slices and onion.
Step 2. Sauté and Build the Stew
- Heat butter and a little oil in a saucepan. Fry the chicken until browned on both sides.
- Remove the fried chicken and set aside. Add the onion to the saucepan and fry for 6 minutes. Add the carrots and potato (drained).
- Add half the oregano and bay leaf to the vegetables. Fry briefly.
- Blend the remaining oregano, chipotle chili in adobo sauce, and garlic into a sauce.
Step 3. Simmer and Finish
- Return the chicken to the saucepan. Add the sauce and 2 cups of water. Season with salt and add serrano chilies.
- Cover and cook over medium heat for 25 minutes, or until the chicken and vegetables are tender.
Step 4. Serve
- Serve hot. Garnish as desired.
Read more: Authentic Charro Beans Recipe: South Texas Style
Tips
- To ensure the seasoning penetrates well, make small cuts in the chicken before marinating.
- Submerging potatoes in water prevents discoloration.
Nutrition
- N/A
FAQs
1. Can I use canned tomatoes instead of fresh roasted tomatoes?
Yes, you can! Use high-quality canned fire-roasted diced tomatoes for convenience. The flavor will be slightly different, but still delicious.
2. How can I make this dish spicier?
Add more chili powder, a pinch of cayenne pepper, or a chopped jalapeño or serrano pepper to increase the heat. Adjust to your preferred spice level.
This Ranchero Chicken Stew recipe offers a delicious and authentic taste of Mexico, easily adaptable to your spice preferences and dietary needs. Enjoy the rich flavors and comforting warmth of this classic dish, perfect for a weeknight meal or a special occasion. Buen provecho!