Pollo Ranchero
Equipment
- a large skillet or a Dutch oven
- a cast iron skillet
- a cutting board
- knives
- measuring spoons and cups
- a wooden spoon
Ingredients
- 1 tablespoon vegetable oil
- 1 onion diced
- 3 cloves garlic minced
- 1 pound chicken thighs or breasts cut into 1-inch pieces
- Salt and pepper
- 1 15-ounce can diced tomatoes, undrained
- 1 4-ounce can diced green chilies, undrained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon oregano
- 1 cup chicken broth
- 1/2 cup chopped cilantro plus more for garnish
- Cooked white rice for serving
- Sour cream for garnish
- Avocado for garnish
Instructions
- In a large skillet, heat the oil over medium-high heat. Cook, stirring occasionally, until the onion and garlic are softened, about 5 minutes.
- Season the chicken pieces with salt and pepper on the skillet. Cook for 5 minutes, or until browned.
- Combine the chopped tomatoes, green chilies, chili powder, cumin, smoked paprika, and oregano in a large mixing bowl. Add the chicken broth to the pot.
- Cook for 10 minutes after bringing the contents to a simmer. Remove from the fire and stir in the chopped cilantro.
- If desired, serve over cooked white rice and top with sour cream and avocado slices. Enjoy!