Ranchero Sauce Recipe Chili Pepper

Ranchero Sauce How to Make It Chili Pepper Madness

WEBJun 21, 2019 · Add the tomato, cilantro and chicken broth. Stir. Stir in the seasonings. Bring to a quick boil then reduce the heat and simmer for 20-25 minutes to let the flavors …

1. Heat a large pan to medium-high heat and add the olive oil.
2. Cook the onions and peppers down about 5 minutes to soften.
3. Add the garlic and cook another minute, stirring a bit.
4. Add the tomato and chicken broth. Stir.

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Tofu Rancheros (Low Carb and High in Protein!) WITH …

WEBOct 11, 2019 · Simmer the Tofu in Rancheros sauce: Add broth, tomato sauce, and tofu. Bring to a simmer then lower the heat. Cook until the …

1. Press the tofu and drain excess water. Cut into small cubes.
2. In a large skillet, heat one tablespoon of oil over medium-high heat, cook the tofu cubes until browned. You may need to do this in multiple batches. Set aside.
3. In a large dutch oven, melt butter over medium heat. Add onion, garlic, jalapeño pepper, green bell pepper, cumin, cayenne pepper, then cook until soft (for about 4-5 minutes). Keep stirring to prevent burning.
4. Add broth, tomato sauce, and tofu. Bring to a simmer then lower the heat. Cook until the sauce is thickened like a stew for about 30 minutes. Be sure to stir frequently to prevent burning. Adjust seasoning with salt and pepper if needed.

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Easy Chicken Ranchero Texas & Southern Keto …

WEBAug 25, 2020 · Reduce heat to medium. Add chicken stock and crushed tomatoes stirring to loosen the bits on bottom of pan. Add chicken back …

1. Season chicken cutlets on all sides with salt, pepper, and granulated garlic. Let the chicken sit while you cut up veggies.
2. Combine butter and avocado oil in large skillet over medium high heat to melt butter. When butter sizzles or oil is hot, add chicken. Cook for 2-3 minutes on each side or until golden. Remove chicken from pan and set aside. Chicken will cook the remainder of the way through in the sauce.
3. Add onion, bell peppers and chopped or sliced jalapeno, if using, to same pan, seasing with 1/2 tsp. salt and saute over medium high heat for 5-7 minutes or until they begin to soften. Add garlic, cumin and paprika and cook for another minute, stirring constantly so garlic does not burn.
4. Reduce heat to medium. Add chicken stock and crushed tomatoes stirring to loosen the bits on bottom of pan. Add chicken back to pan and simmer for 5-7 minutes or until sauce reduces and thickens up. If your using the jalapeno half, add it to the sauce with the chicken, simmer in the sauce and remove prior to serving. Taste the sauce and adjust salt and pepper as needed. Serve over cauliflower rice and garnish as desired.

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