Pollo Ranchero

Heat a pan on stovetop over medium high heat. Drizzle enough olive oil to coat the bottom of the pan. Once hot, transfer the diced tomatoes, onion and chile into the pan and sauté a couple of minutes. Pour in chicken broth and let come to a boil, then reduce heat, cover with a lid and let simmer until vegetables are soft. Add the 1/2 tsp. of salt toward the end of the cooking time.

Take another saucepan and boil water in it. (I add a little salt to the water) Then add chicken to boiling water and let it cook approximately 10 minutes. Set aside.

Preheat oven to 400º While oven is heating, heat a large skillet on the stovetop with 2 Tbsp. of oil in it. Then add 2 Tbsp. of flour and whisk to fully combine and cook the flour taste out. This should take a couple of minutes. Then add the chili powder and 1/2 tsp. of salt. Mix quickly and pour in the 2 cups of water. Continue whisking until you are left with a smooth red chile sauce. The sauce should thicken just a little bit. Let it cook a few minutes then transfer the red chile sauce into a 9"x9" square pan. Place the cooked chicken breasts on top of the red chile. Cover the chicken with the cooked green chile. Top everything with plenty of shredded cheese. Then place in the oven to bake approximately 15 minutes until the cheese is fully melted and chicken is golden brown.

Serve hot, over a bed of rice or on it's own. Enjoy!