Chicken Ranchero

Recipe Ingredients

4		Chicken breasts
3		Tomatoes - finely chopped (large)
3		Green chiles - roasted, peeled, seeded, finely chopped
1		Onion - finely chopped
1 cup	237ml	Chicken broth
		Salt to taste
1		Jalapeno - seeded, finely
		Chopped
2 tablespoons	30ml	All-purpose flour
3 tablespoons	45ml	Chile powder
3 tablespoons	45ml	Vegetable oil
2 1/2 cups	592ml	Water
1/2 teaspoon	2.5ml	Salt
2/3 cup	97g / 3.4oz	Monterey Jack cheese - grated

Recipe Instructions

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 1/2 hour or until vegetables are soft.

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

6. In another pan, blend flour, chile 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 grated 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.

Source:
"New Mexico Cooking" by Clyde Casey

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