Pollo Rancho Luna Rancho Lunas Chicken Recipes

POLLO RANCHO LUNA (RANCHO LUNA CHICKEN)

Steps:

• Combine chicken and mojo in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours, turning occasionally.
• Combine onion and parsley in a small bowl.
• Remove chicken from bag; pat dry. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Drizzle each breast with 1 teaspoon lime juice; top each serving with 2 tablespoons onion mixture. Serve with lime wedges, if desired.

POLLO RANCHO LUNA: MOON RANCH CHICKEN

Steps:

• Cut chicken by the backbone and remove the backbone, keeping the rest of the chicken in one piece. Place the chicken in a sealable plastic bag or a baking dish large enough to hold the chicken.
• In a blender, combine 1/2 the garlic, oregano, cumin, 1/2 cup lime juice, Worcestershire sauce, sherry and 1/4 cup olive oil. Puree until smooth. Pour over the chicken and make sure the chicken in entirely coated. Marinate, refrigerated, overnight.
• Preheat a grill. Preheat the oven to 350 degrees F.
• Grill the chicken over medium heat, using something heavy to weigh the chicken down, for 5 minutes per side. Place in an ovenproof dish or saute pan and finish cooking in the oven for 12 minutes.
• In a small saucepan, heat the remaining olive oil. Add the remaining garlic and onions, and cook until fragrant. Let cool and add the remaining lime juice, orange juice, and parsley. Adjust seasonings and serve with the grilled chicken.

POLLO RANCHO LUNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 3 tablespoons of the oil in a medium skillet over medium heat. Add the garlic and saute for 1 minute; set aside.
• In a separate medium bowl, combine the remaining oil, onion, orange juice, lemon juice and wine. Add the heated garlic and oil to this and mix well.
• Place chicken pieces in a 9x13 inch baking dish and pour the juice mixture over the chicken, coating well.
• Bake at 350 degrees F (175 degrees C) for 1 hour, basting occasionally with the sauce.

POLLO RANCHO LUNA - RANCHO LUNA'S CHICKEN

Steps:

• Preheat oven to 350°F.
• Heat 3 tablespoons of the oil in a medium skillet over medium heat.
• Add one chopped onion and saute, 2-3 minutes.
• Add the garlic and saute for 1 minute longer.
• Set aside.
• In a separate medium bowl, combine the remaining onion, orange juice, lemon juice and wine.
• Season with salt, pepper and bay leaf.
• Add the heated onion & garlic oil and mix well.
• Place chicken pieces in a 9x13 inch baking dish and pour the juice mixture over the chicken, coating well.
• Add onion slices and sliced olives.
• Bake for 1 hour, basting oaccasionally with the sauce.
• Garnish with parsley leaves, if desired.

POLLO RANCHO LUNA (MOON RANCH CHICKEN)

Steps:

• 1. Preheat oven 350 degrees
• 2. Heat 3 tbsp of the oil in skillet. Add the garlic and saute 1 minute. Set aside.
• 3. In a bowl combine the remaining oil, onion, juices, and wine. Add the garlic mixture to this and mix well.
• 4. Place chicken in baking dish and pour the juice mixture over top
• 5. Bake for about 35 minutes or until the chicken in done. Serve over rice.

POLLO LLORA HOY Y LLORA MANANA (CHICKEN CRY TODAY, CRY TOMORROW)

Steps:

• Heat up a saute pan and add the butter. Saute the fresh habanero, onions, jalapeno and garlic.
• Saute all the dried chilies in a pan until roasted. Once roasted, add to a blender with the heavy cream and milk. Blend well. Add salt and pepper to taste. Add to the saute pan with the fresh habanero and cook until slightly thickened. Once done, add the sauce on top of the grilled chicken.