Chicken ranchero from new mexico cooking

4 Servings

Quantity Ingredient
4 Chicken breasts
3 larges Tomatoes, finely chopped
3 Green chiles, roasted, peeled, seeded, finely chopped
1 Onion, finely chopped
1 cup Chicken broth
Salt to taste
1 Jalapeno, seeded, finely chopped
2 tablespoons All-purpose flour
3 tablespoons Chili powder
3 tablespoons Vegetable oil
2½ cup Water
½ teaspoon Salt
⅔ cup Monterey jack cheese, grated

1. Poach chicken breasts in boiling, salted water 10 minutes.

2. Preheat oven to 450F.

3. In saucepan, mix together tomatoes, green chiles, onion and chicken broth. Bring to a boil.

4. Cover and simmer ½ hour or until vegetables are soft.

5. Add salt, to taste, and jalapeno pepper.

6. In another pan, blend flour; chili powder and oil. Add water and salt, and bring to a boil. Simmer gently 5 minutes, stirring occasionally 7. Pour sauce into a 9-inch square baking dish and place chicken breasts on top of sauce.

8. Pour green chile and tomato sauce over the chicken breasts and sprinkle generously with graqted cheese. 9. Bake uncovered 15 to 20 minutes, until chicken is tender and cheese is melted.

Good as family or company dish. Notice that the chicken is poached...oh boy...healthier.

MC formatted by Brenda Adams; mc 5/11/97 Recipe by: New Mexico Cooking, by Clyde Casey Posted to MC-Recipe Digest V1 #605 by Badams <adamsfmle@...> on May 11, 1997

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