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pollo ranchero

Pollo Ranchero Recipe Card

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Prep Time 10 minutes
Cook Time 34 minutes
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 4 boneless chicken breasts or thighs
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp cumin
  • 1 tsp paprika
For the Ranchero Sauce:
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 1 jalapeño seeded & diced (or leave seeds for more heat)
  • 1 bell pepper diced
  • 3 garlic cloves minced
  • 1 14.5 oz can diced tomatoes
  • ½ cup tomato sauce
  • ½ cup chicken broth
  • 1 tsp chili powder
  • 1 tsp cumin
  • ½ tsp oregano
  • ½ tsp smoked paprika
  • Salt & pepper to taste
  • ¼ cup chopped cilantro
  • Optional: squeeze of lime

Method
 

Season and Sear Chicken:
  1. Season chicken with salt, pepper, cumin, and paprika.
  2. Heat 1 tbsp oil in a large skillet over medium-high heat.
  3. Sear chicken 3–4 minutes per side until browned; remove and set aside.
Make the Ranchero Sauce:
  1. Add 1 tbsp oil to the same skillet.
  2. Sauté onion, jalapeño, and bell pepper for 3–4 minutes until softened.
  3. Add garlic and cook 30 seconds.
Add Tomatoes and Spices:
  1. Stir in diced tomatoes, tomato sauce, chicken broth, chili powder, cumin, oregano, and smoked paprika.
  2. Simmer 5 minutes.
  3. Simmer Chicken:
  4. Return chicken to the pan, nestling it into the sauce.
  5. Cover and simmer 20–25 minutes until chicken is tender and sauce thickens.
Finish:
  1. Add cilantro and a squeeze of lime.
Serve:
  1. Serve with Mexican rice, refried beans, tortillas, or over mashed potatoes.

Notes

Use thighs: Chicken thighs stay juicier and absorb more ranchero flavor.
Add heat: Stir in chipotle peppers, serranos, or crushed red pepper.
Make it creamy: Add ¼ cup crema or heavy cream at the end.
Great leftovers: Serve it in burritos, quesadillas, or over nachos the next day.