*It’s the last official weekend of summer! Here’s something for your weekend cooking, from Adan Medrano. VL
By Adan Medrano, Adán’s Blog
Salsa Ranchera, is a mainstay of the Mexican table, from Houston all the way to Veracruz. It’s made with Serrano chiles, tomato, onion and garlic. The straightforward combination of native ingredients with a bit of garlic is one of those blending of flavors that you know are just meant to be together, a one-in-a-thousand delicious combination of flavors.
Here I use it as the base for chicken slowly cooked in a crock pot. Because the chicken is done in a salsa ranchera, I call this dish, “Pollo Ranchero.”
Throw the ingredients into the crock pot, plug it in, turn it on, and go to work. When you return, a delicious feast awaits you. Serve it with rice and steamed green vegetables. Of course, must have corn tortillas.
Recipe (Serves 4)
1 whole chicken cut up into parts, skin removed
2 Fresh Serrano chiles, sliced in circles
1 Small Onion, sliced
8 cups canned or fresh tomatoes, cut in quarters
2 Garlic cloves
1 tsp Salt or to taste
1. Place all the ingredients, except the chicken, in a blender and blend until the ingredients are blended but not totally smooth.
2. Place the blended ingredients and the chicken in a crock pot and cook on high for 8 hours.
3. After 8 hours, using a large spoon, skim off the fat on the surface.
Serve with Texas Mexican rice, green vegetables and hot corn tortillas. I love this dish. Please leave a comment and let me know how you like it!
This recipe was originally published in Adán’s Blog.
[Photo courtesy of Adan’s Blog]