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.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

5. Stir in the chopped tomatoes and tomato paste, cooking for another 2 minutes until fragrant.

Step 6

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.

Step 7

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.

Step 8

8. Discard the bay leaf. Taste the sauce and adjust the seasoning if needed.

Step 9

9. Serve the Pollo Rancho Luna hot over a bed of cooked white rice. Garnish with fresh parsley if desired.

Nutrition Facts

Serving size	(2851.6g)

Amount per serving	% Daily Value*
Calories	3819.8

Total Fat 169.5g	0%
Saturated Fat 39.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 783.3mg	0%
Sodium 5646.0mg	0%
Total Carbohydrate 322.1g	0%
Dietary Fiber 13.4g	0%
Total Sugars 26.8g
Protein 231.2g	0%

Vitamin D 63.5IU	0%
Calcium 375.8mg	0%
Iron 27.2mg	0%
Potassium 3946.7mg	0%

*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.

Source of Calories

Fat: 40.8%

Protein: 24.7%

Carbs: 34.5%