Chicken Ranchero

Chicken ranchero tacos with chipotle crema, diced tomatoes, cilantro, and crumbled queso fresco.

Ingredients:

6-8 boneless, skinless chicken thighs, patted dry
1 1/2 cups all purpose flour
1 teaspoon each: garlic powder, onion powder, chili powder, paprika, ground cumin
1/2 teaspoon ground coriander
2 Tablespoons canola oil
2 cloves garlic, thinly sliced
1 medium onion, halved and sliced thinly
1 medium green bell pepper, halved and sliced thinly
1 smallish jalapeno or serrano chili pepper, quartered (if you’re not a fan of chili heat, remove seeds and membrane)
1/2 glass of white wine or equivalent amount of chicken broth or water
8 ounces tomato sauce
2 cups chicken broth or water
1/2 a pat of butter
salt and pepper to taste

Directions: Place the flour through coriander in a large zip-top bag and mix thoroughly. Add the chicken thighs, and shake (with the top zipped) so that the thighs are thoroughly coated.Heat the oil in a large heavy-bottomed skillet over medium-high heat. Once the oil shimmers, brown the thighs (generally 4-5 minutes per side). Remove the thighs to a separate plate/dish and cover. Add the garlic through chili pepper and saute until the onion is softish. Add the white wine to deglaze the pan, scrape the bottom to get up any stuck bits. Allow the wine to reduce for a minute or two, and then add the tomato sauce and broth. Bring the sauce to a boil, and reduce to a simmer. Melt the butter into the sauce. Salt the sauce if necessary. (If you’ve used tomato sauce or broth with any added salt, it may not be necessary at all.

Add the chicken back to the skillet, nestle it into the sauce. Cover and simmer on low for at least 20 minutes. It can go longer if you need the time, but be certain to keep an eye on the liquid levels and stick-to-the-bottom situation.

Serve with Mexican rice and warm corn tortillas.

4-6 servings with leftovers

Can be frozen.

This recipe is linked to Tempt My Tummy Tuesday at Blessed with Grace.