Over the years, I have sampled a wide variety of Mexican cuisine. However, Pollo Ranchero is one meal that never ceases to amaze me.
Chicken’s natural tenderness pairs wonderfully with the sauce’s robust flavor. It’s flavorful, simple to prepare, and adaptable to your tastes in both ingredients and seasoning.
The first time I had Pollo Ranchero was at a Mexican eatery not too far from where I lived. The chicken was tender and full of flavor, and the sauce had a nice kick from the perfect amount of heat.
I decided then that I had to figure out the process for myself. I’ve tried many various approaches over the years, and have finally settled on a recipe that never fails to win rave reviews from my loved ones.
But Pollo Ranchero is more than just a tasty meal; it’s also a wonderful social event. Inviting guests over for a casual meal of Pollo Ranchero with all the fixings is one of my favorite things to do. It’s the kind of meal that’s best when shared with friends and family.
How To Make Pollo Ranchero
I can’t wait to show you how to make Pollo Ranchero, my go-to Mexican dish. This recipe is a must-try for any true lover of Mexican food. It’s got tender poultry and vegetables and a nice kick to it.
Now that you have an idea of what Pollo Ranchero is, let’s dive into the step-by-step instructions on how to make it. This recipe is easy to follow and should take around 45 minutes to prepare.
To help you master Pollo Ranchero, I’ll give you detailed directions and answer some frequently asked questions. Let’s dive in right now!
Pollo Ranchero ingredients
- 4 chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup tomato sauce
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
Step by Step Instructions to Make Pollo Ranchero
In a small bowl, mix the olive oil, garlic, chili powder, cumin, paprika, salt, and black pepper to make a marinade.
Place the chicken breasts in a large resealable bag and pour the marinade over the chicken. Massage the marinade into the chicken to make sure it is evenly coated.
Refrigerate the chicken for at least 30 minutes, or up to 24 hours. This will allow the flavors of the marinade to penetrate the chicken and give it a flavorful, juicy taste.
Preheat your grill or oven to 375°F. If you are using a grill, lightly oil the grates to prevent the chicken from sticking.
Remove the chicken from the marinade and discard any remaining marinade. Grill or roast the chicken for 20-25 minutes, or until it is cooked through and reaches an internal temperature of 165°F.
While the chicken is cooking, heat a large pan over medium heat and add the tomato sauce, onions, bell peppers, and diced tomatoes. Cook until the vegetables are tender, about 5-7 minutes.
Once the chicken is cooked, slice it into thin strips and add it to the pan with the sauce and vegetables. Stir to combine and cook for an additional 5 minutes.
Garnish the Pollo Ranchero with chopped cilantro and serve with rice and beans, or use it to top tacos, burritos, or other Mexican-style dishes.
Pollo Ranchero Faq’s
Can I use chicken thighs instead of chicken breasts?
Yes, you can use chicken thighs instead of chicken breasts. Chicken thighs are a great option if you prefer darker meat.
Can I make Pollo Ranchero in a slow cooker?
Yes, you can make Pollo Ranchero in a slow cooker. Simply add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
How can I make Pollo Ranchero spicier?
If you like your Pollo Ranchero spicier, you can add some diced jalapenos or a pinch of cayenne pepper to the sauce.
What is Pollo Ranchero?
Pollo Ranchero, a famous Mexican dish, is chicken cooked in a tomato-based sauce with onions, garlic, and peppers. Ranchero cuisine comes from rural Mexico. This hearty meal served with rice, beans, and tortillas, is ideal for any occasion.
Homemade Pollo Ranchero Variations
Vegetarian Pollo Ranchero: Use tofu, seitan, or tempeh instead of chicken. Add bell peppers, mushrooms, or zucchini for flavor and texture.
Slow Cooker Pollo Ranchero: If you’re short on time or want to ease cooking, use a slow cooker. Add all ingredients to the slow cooker, put it to low, and cook for 4-6 hours until the chicken is tender.
Grilled Pollo Ranchero: Grill the chicken for a smoky, seared flavor. Before cooking, marinate the chicken in Pollo Ranchero sauce for a few hours. Baste while grilling to add flavor and moisture.
Creamy Pollo Ranchero: Add heavy cream or sour cream to make the gravy creamier. The meal will taste rich and tangy.
Tacos with Pollo Ranchero instead of rice and beans. Heat tortillas, and add Pollo Ranchero, parsley, avocado, and sour cream.
Pollo Ranchero Serving Ideas
Pollo Ranchero is traditionally served with rice, beans, and tortillas. To serve, simply plate the Pollo Ranchero on a large platter or individual plates, and then serve with a side of cooked rice, beans, and tortillas.
You can also add some fresh cilantro, sour cream, and avocado to the plate to add some extra flavor and color. Don’t forget to have some hot sauce or salsa on the side for those who like it extra spicy.
How to Store Homemade Pollo Ranchero
It’s essential to know how to properly store Pollo Ranchero to ensure that it stays fresh and is safe to eat if you have any leftovers or make it ahead of time.
To store homemade Pollo Ranchero:
- Before keeping it, let Pollo Ranchero cool to room temperature. This prevents sogginess and germs.
- Store Pollo Ranchero in a sealed container. Make sure the container can hold all the poultry and sauce without overcrowding.
- Refrigerate the jar for up to 3 days. For longer storage, freeze it. (see below).
- Reheat the Pollo Ranchero until it’s hot and bubbling before eating. Stir it periodically to avoid burning or sticking to the pot.
Amazing Pollo Ranchero Recipe
Ingredients
- 4 chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup tomato sauce
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
Instructions
- Mix together the olive oil, garlic, chili powder, cumin, paprika, salt, and black pepper to make a marinade.
- Place the chicken breasts in a large resealable bag and pour the marinade over the chicken. Massage the marinade into the chicken to make sure it is evenly coated.
- Refrigerate the chicken for at least 30 minutes, or up to 24 hours. This will allow the flavors of the marinade to penetrate the chicken and give it a flavorful, juicy taste.
- Preheat your grill or oven to 375°F. If you are using a grill, lightly oil the grates to prevent the chicken from sticking.
- Remove the chicken from the marinade and discard any remaining marinade. Grill or roast the chicken for 20-25 minutes, or until it is cooked through and reaches an internal temperature of 165°F.
- While the chicken is cooking, heat a large pan over medium heat and add the tomato sauce, onions, bell peppers, and diced tomatoes. Cook until the vegetables are tender, about 5-7 minutes.
- Once the chicken is cooked, slice it into thin strips and add it to the pan with the sauce and vegetables. Stir to combine and cook for an additional 5 minutes.
There you have it, a simple and tasty recipe for Pollo Ranchero. Your loved ones will go crazy for this dish no matter the circumstance. Simply following the directions will result in a deliciously spicy meal.
