Ranchero Chicken Sandwich

Ingredients

• 2 Chicken Breasts
• ½ cup fresh Orange Juice
• ½ cup fresh Lime Juice
• 2 tbsp. Chile Ancho Powder
• 2 cloves Garlic, coarsely chopped
• 2 small Tomatoes
• 1 small Onion
• ½ medium Serrano Pepper, chopped
• 2 cloves Garlic; 1 chopped, 1 smashed
• 1/2 tsp. Hot Sauce (Tapatio or Cholula)
• 1 tsp. ground Cumin
• Kosher Salt
• Freshly ground Pepper
• 2 tbsp. + 2 tsp. extra-virgin Olive Oil
• 4 large Eggs
• 2-4 slices of Bread
• Queso Fresco

Directions

For the chicken marinade:

1. Combine the chicken, orange juice, lime juice, chile ancho powder, and garlic in a large plastic freezer bag.
2. Place in the refrigerator and let marinade for 1 hour. 
3. Remove from the marinade and sear.

For the ranchero sauce:

1. Rough chop the tomatoes and onions and add them to a food processor. Pulse until ingredients combine into a chunky sauce.
2. Add the serrano, chopped garlic, hot sauce, cumin and salt and pepper to taste.
3. Heat a medium skillet over low heat and add 2 tsp. olive oil.
4. Fry the salsa in the oil until it thickens slightly, 3 minutes.
5. Remove to a bowl and set aside.

Assembly:

1. Toast the bread.
2. Add the grilled chicken.
3. Add a fried or poached egg.
4. Add ranchero sauce.
5. Top with crumbled cheese.

Pro Tips

The longer you let the chicken marinate, the more flavor you will have.