Friday, July 22, 2011
I do not have a picture for this one.
2 lbs thin sliced boneless skinless chicken breasts
1 tbs vegetable oil
1 cup onions, chopped
1/2 cup red pepper chopped
1/2 cup green pepper chopped
1 1/2 tsp cumin
1/2 tsp salt
1/2 cayenne pepper (actual cayenne pepper not the powdered but it can be used, just adjust to how spicy you want it)
1 tbs minced jalapeno
1 tsp minced garlic
1 1/2 cup chopped tomatoes and juice
1 cup chicken stock
3 tbs cilantro
1 1/2 cups of mexican blended cheese
In medium pot heat oil over medium heat. Add onions, red and green peppers and cook stirring for 3-5 mins.
Next add cumin, cayenne, salt, jalapeno and garlic and cook stirring for 30 seconds.
Then add tomatoes with the juices and cook stirring for 2 mins.
Now take the entire mixture and put into a blender or puree machine and blend/puree mixture until smooth.
Transfer sauce back to the original pan.
Add cheese and cook until cheese is slightly melted about 3-5 mins. Then add stock and simmer until thickened about 15 mins. Remove from heat and add cilantro. Adjust seasoning to your liking, cover to keep warm.
Directions for Chicken
Season chicken with a little cumin and garlic.
In a pan or a Foreman type grill cook chicken breasts until no longer pink, about 4 mins. Remove from heat. I used a foreman grill when I originally made this.
Put chicken on a plate and serve ranchero sauce over the chicken. I served with Mexican yellow rice with beans.
Posted by Mblah