Ashland Living - Daily Independent Winter 2018 - Page 46

CROCK POT RANCHERO CHICKEN from 2lbs chicken breasts 2 cups chicken broth 1 teaspoon salt 1/2 teaspoon pepper + shake red pepper flakes juice of 1/2 lime For the Ranchero Sauce 1 Tablespoon extra virgin olive oil 1 large shallot or 1/2 onion, chopped 1 green bell pepper, chopped 1 jalapeño pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons cumin 1/4 teaspoon (or more) cayenne pepper 4 cups chicken broth 15oz can crushed tomatoes 1/3 cup chopped fresh cilantro For the Ranchero Sauce: Heat olive oil in a large, deep skillet (10-12”) over medium-high heat. Add shallot, bell pepper, and jalapeno pepper, season with salt and pepper, then saute until vegetables are tender, 5 minutes. Add garlic, cumin, and cayenne pepper then saute for 1 more minute. Add chicken broth and crushed tomatoes then turn heat to high to bring liquid to a boil. Reduce heat slightly then boil, stirring often, until sauce reduces by half (3 cups,) about 20 min- utes. (A splatter screen is very helpful, especially near the end.) Taste then add salt and pepper if necessary, and then stir in fresh cilantro. To a large, 5-6 quart crock pot, add the chicken broth, salt, pepper, red pepper flakes, lime juice, chicken breasts and 2 cups Rancher Sauce. Cover and cook on low for 5 hours then shred chicken and place back in the juices to cook on low for 1 more hour. Scoop chicken into a storage container then mix with remaining Ranchero Sauce. Use chicken as filling for tacos, enchiladas, nachos, or tostadas. 46 | WINTER 2018 | ASHLAND LIVING