Chicken A La Veracruzana Tacos Recipes

CHICKEN VERACRUZ STYLE

Chicken Veracruz Style image

This chicken stew is a dish that I've been making for years without following a recipe, just the way I grew up cooking it. Just add a little bit of this, a pinch of that, and taste to check if it needs something else. Chicken Veracruz Style a delicious and elegant dish that's perfect for a nice dinner.

Provided by Mely Martínez

Categories Chicken

Time 45m

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
Salt and pepper to taste
6 bone-in (skin-on chicken thighs or breasts (about 2 pounds))
1/2 medium white onion (finely chopped)
4 garlic cloves (finely chopped)
2 carrots (diced (about 1 1/4 cup when diced))
1 large potato (diced (about 1 1/4 cup when diced))
1 lb. tomato (chopped (about 3 cups when chopped)*)
1 cup water
1 bay leave
1/2 teaspoon dried thyme or small branch if fresh
1/2 teaspoon marjoram (optional)
1/3 cup pimiento-stuffed olives (sliced)
1/4 cup raisins
2 teaspoons capers

Steps:

Heat the oil in a large frying pan over medium-high heat. Season chicken with salt and pepper.
Add the chicken to frying pan to sear for about 7-8 minutes per side. Once the chicken is browned remove from pan and keep warm.
Add onion and cook for about 2 minutes. Stir in the garlic and carrots and cook for 5 minutes before adding the potatoes.
Chicken Stew Veracruz Style 4. Cook the vegetables 2 more minutes after adding the potatoes.
Place chopped tomatoes and cup of water into a blender and process until smooth. Pour tomato mixture into the frying pan using a colander or sieve.
Add the chicken; bring to a boil and then lower the heat to simmer. Add bay leaves, thyme, marjoram, olives, raisins, and capers. Season with salt and pepper and cover. Simmer until chicken and vegetables are cooked (about 10-12 minutes). The cooking time will vary depending on the size and type of chicken pieces.

Nutrition Facts : Calories 312 kcal, Carbohydrate 16 g, Protein 26 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 78 mg, Sodium 223 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

CHICKEN VERACRUZ

Chicken Veracruz image

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon extra-virgin olive oil
4 skin-on, bone-in chicken breasts (about 1 1/2 pounds)
1 teaspoon dried oregano
Kosher salt
1 poblano chile pepper, stemmed and seeded
1/2 white onion
1 large tomato
2 cloves garlic
1/2 cup chopped mild pickled jalapeno peppers
1/2 cup green olives with pimientos, roughly chopped
1 cup dry white wine

Steps:

Heat the olive oil in a large deep skillet over high heat. Pat the chicken dry and sprinkle with the oregano and 1 teaspoon salt. Sear the chicken until well browned, about 7 minutes per side. Meanwhile, slice the poblano into strips and thinly slice the onion. Cut the tomato into 8 wedges and smash the garlic. Once the chicken is browned, scatter the poblano, onion, tomato, garlic, jalapenos and olives over and around the chicken. Cook until the vegetables begin to soften slightly, about 5 minutes. Sprinkle with 1/2 teaspoon salt. Add the wine and bring to a boil; cover and simmer until the chicken is cooked through and the vegetables are soft, about 10 minutes. Serve the chicken with the vegetables.

CHICKEN VERACRUZANO

Chicken Veracruzano image

A bright, zesty topping of tomatoes, lime, cilantro, (surprise!) olives enlivens chicken breasts with a dash of Cinco de Mayo festivity.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 50m

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
4 boneless, skinless chicken breast halves (about 6 ounces each)
Coarse salt and ground pepper
1 medium onion, halved and thinly sliced
1 pint cherry tomatoes, halved
1/3 cup pitted green olives, halved
1 tablespoon fresh lime juice
1/4 cup packed fresh cilantro

Steps:

In a large skillet, heat oil over medium-low. Season chicken with salt and pepper, and cook until golden and cooked through, 30 to 35 minutes, turning once. Transfer to a plate; cover loosely with aluminum foil (reserve skillet). Set aside.
Raise heat to medium; place onion in skillet, and cook, stirring occasionally, until softened, 5 to 7 minutes. Add tomatoes and olives; cook until tomatoes release their juice, 1 to 2 minutes. Remove from heat, and stir in lime juice and cilantro. Season with salt and pepper. Serve on top of chicken.

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