Chicken Ranchero Recipe
Ingredients
| Onion | 1 Small | |
| Garlic | 1 Clove (5gm) | |
| Fresh cilantro, 1/2 cup, chopped | ||
| Jalapeno pepper | 1 To taste, seeded, thinly sliced | |
| Ripe medium tomato, 1, cored and thinly sliced | ||
| Whole chicken breasts, 2(about 1 pound each), halved and flattened to 1 inch thick | ||
| Salt | 1/2 Teaspoon | |
| Black pepper | 1 To taste | |
| Large ripe juicy tomatoes, 2 (about 1 pound), cored and diced | ||
| Cilantro, 1/4 cup, chopped | ||
| White onion | 2 Tablespoon, minced (Salsa:) | |
| Jalapeno pepper | 1 Small (Salsa:) | |
| Olive oil | 2 Tablespoon (Salsa:) | |
| Salt | 1/2 Teaspoon (Salsa:) | |
| Black pepper | 1 To taste (Salsa:) | |
| Lemon juice, 2 tablespoons, fresh | ||
Directions
GETTING READY
1) Season the chicken breasts with salt and pepper.
2) In a shallow glass baking dish, layer half the onion, garlic, cilantro, jalapeno, and sliced tomato.
3) Arrange the chicken breasts on top of the ingredients in the baking dish.
4) Add another layer of remaining onion, garlic, cilantro, jalapeno, and tomato on top of the chicken breasts.
5) Place inside refrigerator by covering with plastic wrap, for 12 hours or overnight.
6) Let the chicken breasts stand at room temperature for half an hour before grilling.
7) In a mixing bowl, prepare salsa, by combining diced tomatoes, cilantro, onion, jalapeno, oil, salt, pepper, and lemon juice. Cover with plastic wrap, and let stand at room temperature for 2 hours or in the refrigerator overnight. Serve at room temperature.
MAKING
8) Prepare a charcoal fire. When the coals are glowing with a layer of white ash, place the chicken breasts on the grill, 6 to 8 inches from the heat. Turning every 5 minutes, grill for 20 minutes, or until done.
SERVING
9) Serve with salsa on the side.
1) Season the chicken breasts with salt and pepper.
2) In a shallow glass baking dish, layer half the onion, garlic, cilantro, jalapeno, and sliced tomato.
3) Arrange the chicken breasts on top of the ingredients in the baking dish.
4) Add another layer of remaining onion, garlic, cilantro, jalapeno, and tomato on top of the chicken breasts.
5) Place inside refrigerator by covering with plastic wrap, for 12 hours or overnight.
6) Let the chicken breasts stand at room temperature for half an hour before grilling.
7) In a mixing bowl, prepare salsa, by combining diced tomatoes, cilantro, onion, jalapeno, oil, salt, pepper, and lemon juice. Cover with plastic wrap, and let stand at room temperature for 2 hours or in the refrigerator overnight. Serve at room temperature.
MAKING
8) Prepare a charcoal fire. When the coals are glowing with a layer of white ash, place the chicken breasts on the grill, 6 to 8 inches from the heat. Turning every 5 minutes, grill for 20 minutes, or until done.
SERVING
9) Serve with salsa on the side.
Chef
