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Chicken in Ranchera Sauce recipe

Serve this tasty southwestern-style chickenwith rice and warm tortillas.

Recipe: Chicken in RancheraSauce

2 1/2 pounds chicken parts
Salt and ground black pepper
1 tablespoon vegetable oil
1 small onion, chopped
1 small red, green or yellow bell pepper, chopped
1 clove garlic, finely chopped
2 1/2 cups chunky salsa
1/2 cup warm water
1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
2 bay leaves
1 cinnamon stick, broken into pieces
1/2 teaspoon dried oregano, crushed

  • Preheat oven to 350°F 175°C).
  • Place chicken in 13 x 9-inch baking pan;sprinkle with salt and pepper. Bake for 40 to 45 minutes.
  • Heat oil in large saucepan over medium-highheat. Add onion, bell pepper and garlic; cook, stirring constantly,for 4 to 5 minutes or until onion is tender. Stir in salsa, water,bouillon, bay leaves, cinnamon and oregano. Bring to a boil.Reduce heat to low; cook for 10 to 15 minutes or until flavorsare blended. Remove bay leaves and cinnamon stick pieces.
  • Pour sauce over chicken; bake for an additional10 minutes or until chicken is no longer pink in center.

    Makes 5 servings.

    Recipe is the property of Nestl ®and Meals.com, used with permission.

    Ranchero Sauce recipe. A sauce for Mexican style dinners.

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    • 2 Comments
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    2 Comments

    Cooking
    / Reply

    Saute the onion and garlic in coconut oil over a medium heat until golden and soft, about 10 minutes. Add to the blender with the rest of the ingredients. Puree. Transfer to a small sauce pan and bring to a simmer. You can just let it simmer while the rest of the components are cooking, for about 30 minutes or so.

    Recipes
    / Reply

    Boneless, skinless chicken breasts are slow cooked in homemade Ranchero Sauce then shredded and stuffed into everything from tacos and enchiladas, or piled high onto nachos and tostadas, like I m showing here today. This is an awesome low-fat crock pot recipe! Strain the chicken out of the cooking liquid then mix with the remaining Ranchero Sauce and use in everything from tacos and enchiladas, to nachos and tostadas. Got leftovers? Scoop into a freezer bag then freeze flat!

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    Happy cooking!

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