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Pollo Ranchero

Content Editor
Before we dive into the delicious details of Pollo Ranchero, let’s talk about what pairs well with this mouthwatering dish. First up, you can’t go wrong with a side of Spanish rice. Its fluffy texture complements the savory chicken beautifully. Refried beans are another classic choice; they add creaminess that balances the spice.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner
Cuisine Mexican
Servings 4
Calories 325 kcal

Equipment

  • Skillet

Ingredients
  

  • 1 pound boneless skinless chicken breast, thinly sliced
  • ½ medium onion thinly sliced
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil or substitute with avocado oil
  • 3 Roma tomatoes roughly chopped
  • 2 cloves garlic finely minced
  • 1 jalapeño chili diced (seeds removed for less heat)
  • Juice of 1 lime
  • 1 poblano chili diced (or yellow chili pepper as an alternative)
  • ½ teaspoon dried oregano
  • ¼ cup fresh cilantro chopped
  • ½ cup tomato purée
  • ½ teaspoon ground cumin
  • Salt and freshly ground black pepper to taste

Instructions
 

Step 1: Prepare the Marinade

  • Start by seasoning your chicken. In a large bowl, combine the chicken slices with smoked paprika, salt, and pepper. Let it marinate for about 15 minutes. This step is crucial; it infuses the chicken with flavor right from the start.

Step 2: Sauté the Vegetables

  • In a large skillet, heat olive oil over medium heat. Add the sliced onion and cook until it turns translucent, about 3-4 minutes. Stir in the garlic and cook for another minute until fragrant. The aroma at this point is heavenly.

Step 3: Add the Chicken

  • Now, it’s time to add the marinated chicken to the skillet. Cook until it begins to brown, about 5-6 minutes. Ensure the pieces are cooked thoroughly and reach an internal temperature of 165°F (75°C).

Step 4: Incorporate the Vegetables

  • Add the chopped Roma tomatoes, jalapeño, poblano, and oregano. Stir everything together, allowing the fresh vegetables to cook down a bit—about 5 minutes. This mix will start to create a fantastic sauce.

Step 5: Build the Sauce

  • Pour in the tomato purée and lime juice. Sprinkle in the ground cumin and mix well. Simmer for another 10 minutes on low heat, allowing all those flavors to meld beautifully.

Step 6: Final Touches

  • Finally, stir in the fresh cilantro just before serving for that extra burst of freshness. Taste and adjust the seasoning if necessary. Now, it’s ready to serve!

Notes

Here are some handy tips to make your Pollo Ranchero even better:
  • Marinate longer. For a bolder flavor, let the chicken sit in the spice mix for at least an hour, or even overnight.
  • Add more veggies. Zucchini, bell peppers, or corn can enhance the nutrition and taste.
  • Use bone-in chicken. For richer flavor, consider using bone-in chicken thighs, adjusting the cooking time as necessary.
  • Let it rest. After cooking, let the dish sit for 5-10 minutes before serving. This allows flavors to settle.
  • Save leftovers. Pollo Ranchero tastes even better the next day! Store in an airtight container.

Nutrition

Calories: 325kcalCarbohydrates: 16gProtein: 36gFat: 15gFiber: 3gSugar: 4g
Keyword Pollo Ranchero
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