Pollo Rancho Luna Rancho Luna Chicken
Transport your taste buds to the heart of rustic Cuban cuisine with Pollo Rancho Luna, a mouthwatering chicken dish inspired by tropical flavors and bold, hearty ingredients. Tender chicken thighs and drumsticks are marinated in a zesty blend of freshly squeezed orange and lime juices, garlic, and warm spices, then seared to golden perfection before simmering in a rich tomato-based sauce infused with onion, bell peppers, and a hint of cumin. With a splash of chicken stock and an aromatic bay leaf tying it all together, this one-pot wonder is as comforting as it is flavorful. Serve this delectable dish over a bed of fluffy white rice to soak up every last drop of the savory sauce, and garnish with a sprinkle of fresh parsley for a vibrant finish. Perfect for a family dinner or an easy entertaining option, Pollo Rancho Luna is your go-to recipe for a deliciously memorable meal.
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Recipe Information
Ingredients
- 2 pounds Chicken thighs and drumsticks
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 6 Garlic cloves, minced
- 0.333 cup Orange juice (freshly squeezed)
- 3 tablespoons Lime juice (freshly squeezed)
- 3 tablespoons Olive oil
- 1 Yellow onion, finely diced
- 1 Bell pepper (red or green), diced
- 2 Tomatoes, finely chopped
- 2 tablespoons Tomato paste
- 1 cup Chicken stock
- 1 Bay leaf
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
- 4 cups Cooked white rice (for serving)
Instructions
1. Season the chicken with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of ground cumin. Massage the spices into the chicken thoroughly.
2. In a small bowl, mix the minced garlic, orange juice, and lime juice. Pour this mixture over the chicken and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade (reserve the marinade for later use) and sear the chicken pieces on both sides, about 3-4 minutes per side, until golden brown. Remove the chicken and set aside.
4. In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion and bell pepper until softened, about 4-5 minutes.
5. Stir in the chopped tomatoes and tomato paste, cooking for another 2 minutes until fragrant.
6. Pour in the chicken stock and reserved marinade into the skillet. Add the bay leaf and remaining 1 teaspoon of salt. Stir to combine.
7. Return the seared chicken to the skillet, nesting it into the sauce. Lower the heat to medium-low, cover, and let it simmer for 30-35 minutes, or until the chicken is fully cooked and tender.
8. Discard the bay leaf. Taste the sauce and adjust the seasoning if needed.
9. Serve the Pollo Rancho Luna hot over a bed of cooked white rice. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 81.0 g | 29% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.1 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 94 mg | 7% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 980 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
