I now make most of the dishes we used to order there, and in fact this recipe is one of my all time favorites. El Rancho Grande called this Acapulco Chicken, and while it's not exactly like the one I order there, it's pretty darn close. I've really worked on trying to get it right, and I would have to say, it is good.
I then use a packaged marinade mix, McCormick Meat Marinade . I just add some oil, water and cider vinegar to it, make a slurry out of it and pour it over the chicken breast.
While the chicken is marinating, make some Pico de Gallo. You use some of the Pico de Gallo to finish off the chicken with as well as serving the salsa with the meal.
Seed a couple of jalapeno's, removing membrane and dicing them. Always, always, always use gloves, as you can see from my stylish blue glove here. Chop a couple of Roma Tomato's, a white onion, add a good squeeze of lime juice, some cilantro, cover and let sit.
Take the chicken out of the fridge and cut into bite size pieces while the pan is heating up. You can't cook all the chicken at once, you'll need to do just a little at a time.
Heat a little oil in a cast iron pan, until it's almost smoking, throw in a good handful of the chicken pieces, you don't want to crowd the pan.
Let it sit for a couple of minutes, then give it a stir and turn the chicken pieces over. Remove to a separate pan while you are cooking the rest. Make sure the pan is really hot, add a little more oil, put the cooked chicken back in the pan, then dump in a cup or so of the Pico de Gallo, and let it cook down a bit.
(You may have noticed I swapped pans here, but that's because, I ummm, got my cast iron pan too hot, and it burnt some of the Pico de Gallo and trust me on this, it don't taste good when it's burnt.)
As soon as all the moisture is gone, top the chicken with a cup or two of shredded cheddar or a mixture of cheddar and monterey jack cheese and turn off the heat. And put a lid on top of the pan to retain the heat. Helps the cheese melt as well.
Let sit for a minute or so, so that the cheese melts down into the chicken and then serve it. Have some warmed flour tortillas, a little cheese, lettuce and the Pico de Gallo and even some guacamole on the table.
You just roll some of the chicken and the toppings into the tortilla, burrito style and enjoy.
Serve some refried beans and mexican rice on the side as well. Now please excuse me, but it's time to eat.