At-Home How-To: Serrano’s Pollo Ranchera Recipe

Share This
https://www.phoenixmag.com/wp-content/uploads/2020/07/Pollo-Ranchera-1280x695.jpg

Since March, the Valley’s Serrano’s Mexican Food Restaurants have been sharing their classic Mexican cuisine in the form of family meals and bulk market items such as meats, tortillas, rice and beans. Now, Serrano’s is sharing a recipe for its popular Pollo Ranchera, the filling for its famed Pollo Fundido. It’s also a delicious addition to rice and beans and in flour tortillas.

Serrano’s Pollo Ranchera

Serves 4

Ingredients:

  • 1 lb. of chicken breast
  • 1/2 cup diced canned green chiles
  • 1 cup diced fresh onion (1/2 a medium onion)
  • 1 cup diced fresh tomatoes (2 small tomatoes)
  • Olive oil to coat pan
  • Salt/pepper/garlic powder to taste

Directions:

Step 1: Dice chicken breast into 1/2 inch chunks.

Step 2: Dice tomatoes and onions into even pieces.

Step 3: Add canned green chiles to your onion and tomato mixture.

Step 4: Heat medium-size sauté pan – medium high at first, and swirl in olive oil to coat the bottom of the pan.

Step 5: Place chicken into pan and cook all the way through.

Step 6: When chicken has cooked all the way through, mix in onions, green chiles and tomatoes and combine evenly.

Step 7: Add seasoning – salt, pepper and garlic – to taste and let simmer for about 5 minutes to cook vegetables.

Step 8: Enjoy with Serrano’s fresh homemade flour tortillas and house Spanish rice.

For more than 50 years, PHOENIX magazine's experienced writers, editors, and designers have captured all sides of the Valley with award-winning and insightful writing, and groundbreaking report and design. Our expository features, narratives, profiles, and investigative features keep our 385,000 readers in touch with the Valley's latest trends, events, personalities and places.