Pollo Ranchero Recipe
Indulge in the vibrant flavors of Mexico with this traditional Pollo Ranchero recipe. Perfect for any meal, this dish promises to transport your taste buds straight to the heart of a festive Mexican cocina.
Equipment
- Large skillet
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Mixing bowl
- Wooden spoon
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 bell peppers assorted colors, sliced
- 1 can 400g diced tomatoes
- 1 can 400g black beans, drained and rinsed
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
- Lime wedges for serving
Instructions
- Season the Chicken: Begin by seasoning the chicken breasts with salt, pepper, chili powder, and cumin.
- Prepare the Chicken: Warm the olive oil in a spacious skillet set over medium-high heat. Add the chicken and cook until golden brown on each side, about 4 minutes per side. Remove the chicken and set aside.
- Sauté Vegetables: In the same skillet, add more oil if needed, then sauté the onion and garlic until translucent. Add the bell peppers and cook until they're tender.
- Simmer: Return the chicken to the skillet, add the diced tomatoes and black beans. Bring to a simmer, then cover and cook for about 15 minutes, or until the chicken is cooked through.
- Add Finishing Touches and Serve: Sprinkle with freshly chopped cilantro and accompany with wedges of lime on the side.
Notes
- Cheesy Ranchero: Sprinkle grated cheese over the top during the last 5 minutes of simmering.
- Creamy Ranchero: Add a dollop of sour cream or a splash of cream to the sauce before serving.
- Vegetarian Twist: Substitute chicken with thick slices of portobello mushrooms or tofu for a vegetarian version.
- Spicy Kick: Add chopped jalapeños or chipotle peppers to the tomato mixture for extra heat.
- Different Beans: Swap black beans for pinto beans or red kidney beans for a different taste and texture.