Braised Ranchero Chicken Recipe

Braised Ranchero Chicken Recipe

Braised Ranchero Chicken
Recipe courtesy of Lone Star Taco Bar, Allston, MA

• Level: Easy
• Yield: 6 to 8 servings
• Total: 4 hr 35 min (Active: 1 hr 50 min)

Ranchero Sauce:

• 1 green bell pepper
• 1 red bell pepper
• 1 poblano pepper
• 1 dried guajillo chile
• 1 dried pasilla chile
• 3 tablespoons olive oil or vegetable oil
• 3 medium Spanish onions, coarsely chopped
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon dried oregano, preferably Mexican
• 1/2 teaspoon dried thyme
• 1 teaspoon ground black pepper
• 1 tablespoon kosher salt
• 6 to 8 garlic cloves, sliced
• Two 28-ounce cans chopped tomatoes
• Two 6-ounce cans chopped green chiles
• 1 tablespoon sugar

Braised Ranchero Chicken:

• 4 pounds skinless boneless chicken thighs
• 2 cups chicken stock
• 2 teaspoons kosher salt
• 1 teaspoon ancho chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 ounce fresh squeezed lime juice
• 1 teaspoon freshly ground black pepper

Tostada Shells:

• Vegetable oil, for frying
• 6 to 8 corn tortillas
• Avocado slices, for serving
• Grated queso fresco, for serving

1. Make the ranchero sauce: Char the green, red, and poblano peppers over a gas burner or under a broiler until blackened. Cool slightly, remove stems and seeds, then roughly chop.
2. Pulverize the guajillo and pasilla chiles into a fine powder using a spice grinder or mortar and pestle.
3. In a large saucepan, heat oil over medium. Add onions, cover, and cook 3 to 5 minutes. Stir in chile powder, cumin, chili powder, oregano, thyme, black pepper, salt, and garlic. Cook until fragrant, 3 to 5 minutes.
4. Add tomatoes, green chiles, and sugar. Simmer on medium-low until tender and flavorful, 30 to 40 minutes. Season to taste.
5. Braise the chicken: Preheat oven to 325F. In a Dutch oven, combine chicken, stock, salt, ancho chili powder, cumin, garlic powder, lime juice, and 2 cups ranchero sauce. Cover and braise 2 hours. Cool slightly, shred chicken, drain excess liquid, and mix solids back in. Keep warm.
6. Fry tostada shells: Heat -inch oil in a small pan. Fry tortillas one at a time, turning until golden and crisp, 3 to 5 minutes. Drain on paper towels.
7. Top crispy tostadas with tender shredded chicken, avocado slices, and queso fresco. Dive in and savor the bold, smoky flavors!

This irresistible recipe from Lone Star Taco Bar brings restaurant-quality tacos to your kitchen. Perfect for feeding a crowd with layers of spicy, smoky ranchero sauce and fall-apart chickenyour taste buds won't believe it's homemade!
Created by culinary experts; not tested for home kitchens.