Chicken Veracruz Recipes

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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

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

MEXICAN GRILLED CHICKEN VERACRUZ



Mexican Grilled Chicken Veracruz image

Get out the Mexican oregano to make Mexican Grilled Chicken Veracruz! This zesty Mexican grilled chicken dish goes great with a mixed green salad.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 12 servings

Number Of Ingredients 7

1/2 cup KRAFT Zesty Italian Dressing
2 cans (14 oz. each) diced tomatoes, drained, divided
1 Tbsp. dried Mexican oregano
6 each bone-in chicken thighs and legs (4 lb.)
1 jar (5.75 oz.) pitted green olives, drained, halved
3 pickled jalapeño peppers, sliced
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat grill to medium.
  • Blend dressing, 1 can tomatoes and oregano in blender until smooth. Place chicken on large sheet of heavy-duty foil; bring up foil sides. Top chicken with tomato sauce, remaining tomatoes, olives and peppers. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place packet on grate of grill; cover with lid.
  • Grill 45 min. or until chicken is done (165ºF). Cut slits in foil to release steam before opening packet. Serve chicken topped with cheese.

Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 450 mg, Carbohydrate 3 g, Fiber 0.5432 g, Sugar 1 g, Protein 22 g

CHICKEN VERACRUZ



Chicken Veracruz image

Flavor from the Gulf of Mexico

Provided by Food Network

Categories     main-dish

Time 40m

Yield Serves 4

Number Of Ingredients 14

4 boneless, skinless chicken breasts (about 2 lbs.)
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
1/4 cup GOYA® Extra Virgin Olive Oil, divided
1 medium yellow onion, finely chopped (about 1 1/2 cups)
2 tsp. GOYA® Minced Garlic, or 2 cloves garlic, finely chopped
1/8 tsp. GOYA® Oregano Leaf
1 cans (8 oz.) GOYA® Tomato Sauce
12 GOYA® Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced
2 tsp. GOYA® Capers
1/2 GOYA® Bay Leaves
1 GOYA® Pickled Jalapeno Pepper, finely chopped (about 1 tbsp.)
2 tbsp. finely chopped fresh cilantro
2 cups cooked CANILLA® Extra-Long Grain Rice
1 lime, cut into wedges

Steps:

  • 1. Place chicken breast between plastic wrap sheets; using mallet, pound chicken to ¼" thickness; repeat with remaining breasts. Season chicken with adobo. Heat 2 tbsp. oil in large skillet over medium-high heat. Add chicken; cook until light golden brown on both sides, flipping once, about 7 minutes; set aside.
  • 2. Add onions; cook until soft and translucent, about 10 minutes. Add garlic and oregano to pan; cook until fragrant, about 30 seconds more. Add tomato sauce, 1 cup water, olives, capers, bay leaf and jalapenos to pan; bring tomato sauce mixture to boil.
  • 3. Transfer chicken to pan; cook, flipping once, until coated in sauce and cooked through, about 15 minutes more. Remove chicken from pan; stir remaining oil into tomato sauce mixture.
  • 4. To serve, divide chicken and sauce evenly among serving dishes; sprinkle with cilantro. Serve with rice and lime wedge.

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

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.

CHICKEN VERA CRUZ



Chicken Vera Cruz image

Make and share this Chicken Vera Cruz recipe from Food.com.

Provided by Gagoo

Categories     Chicken Thigh & Leg

Time 10h10m

Yield 6 serving(s)

Number Of Ingredients 12

1 medium onion, cut into wedges
1 lb potato, yellow skin, cut into 1-inch pieces
6 chicken thighs, skinless, boneless
2 (14 1/2 ounce) cans no-salt-added diced tomatoes
1 jalapeno pepper, seeded and sliced
2 tablespoons Worcestershire sauce
1 tablespoon garlic, chopped
1 teaspoon dried oregano, crushed
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup snipped fresh parsley
1/4 cup green olives, chopped (pimiento-stuffed)

Steps:

  • Place onion in a 3 1/2- or 4-quart slow cooker. Top with potatoes and chicken thighs.
  • Drain juices from one can of tomatoes and discard the juice. In a bowl stir together the drained and undrained tomatoes, the jalapeno pepper, Worcestershire sauce, garlic, oregano, cinnamon, and cloves. Pour over all in cooker. Cover and cook on low-heat setting for 10 hours.
  • Meanwhile In a small bowl stir together the snipped parsley and chopped olives.
  • Sprinkle Parsley-Olive Topping over individual servings.

Nutrition Facts : Calories 305.2, Fat 15.5, SaturatedFat 4.2, Cholesterol 79, Sodium 236.4, Carbohydrate 22.9, Fiber 3.9, Sugar 5.4, Protein 19.4

EASY CHICKEN VERACRUZ



EASY CHICKEN VERACRUZ image

Categories     Basil     Chicken     Pepper     Tomato

Number Of Ingredients 8

4 skinless, boneless chicken breast halves, pounded to 1/2 inch thickness
2 tablespoons (divided) olive oil, salt and cracked black pepper to taste, drained capers (for garnish/optional)
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 jar (15 ounce) tomato and basil sauce (e.g. Classico)
1/2 cup cherry tomatoes, halved
1/2 cup pitted green olives, corsely chopped

Steps:

  • Salt and pepper the chicken breasts on both sides.
  • Heat oil in skillet over medium-high heat. Place the chicken in oil and cook until chicken begins to turn white, about 3 or 4 minutes. Turn and cook until chicken is browned, 3 or 4 more minutes, and internal temperature reaches 165 degrees F. Remove chicken from skillet.
  • Add remaining oil to pan. Stir in onions and red and green bell peppers. Cook and stir until the onions are softened and slightly browned, about 5 minutes.
  • Stir in the tomato-basil sauce; let simmer for about 5 minutes until slightly thickened. Return the chicken to the pan and cook until chicken is heated through, a few minutes more.
  • Serve over hot rice or quinoa. Garnish with chopped cherry tomatoes, green olives, and capers.

BAKED CHICKEN VERACRUZ



Baked Chicken Veracruz image

Veracruz sauce is traditionally served with seafood, such as red snapper or shrimp. Here, we've mixed things up with chicken thighs that bake up juicy and crisp for a dinner that's quick and easy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h

Number Of Ingredients 9

2 pounds bone-in, skin-on chicken thighs (about 6)
Kosher salt and freshly ground pepper
12 ounces medium red potatoes, very thinly sliced (2 cups)
3 tablespoons extra-virgin olive oil
1 can (14 ounces) fire-roasted diced tomatoes
1/8 teaspoon ground cinnamon
1 teaspoon chopped fresh oregano leaves, plus 4 sprigs
1 cup pitted and halved green olives, such as Castelvetrano
2 shallots, peeled and thinly sliced (3/4 cup)

Steps:

  • Preheat oven to 450 degrees with rack in upper third. Season chicken on both sides with salt and pepper.
  • Toss potatoes with 2 tablespoons oil; season with salt and pepper. Arrange, shingled, in a shallow 9-by-13-inch baking dish; bake until just tender and edges are golden, 10 to 15 minutes.
  • Stir together tomatoes, cinnamon, and oregano; season with salt and pepper. Pour mixture over potatoes; scatter with olives, shallots, and oregano sprigs. Top with chicken and drizzle with remaining 1 tablespoon oil. Bake until chicken is browned and crisp and a thermometer inserted into thickest parts (without touching bones) reaches 165 degrees, about 25 minutes. Serve.

CHICKEN VERACRUZ



Chicken Veracruz image

Flavor from the Gulf of Mexico: Chicken Veracruz is a tender, tangy Mexican-style chicken that simmers in GOYA® Tomato Sauce and GOYA Pickled Jalapeno Peppers. This main course, from Mexico's Veracruz region, was first conceived with red snapper and gets an update for families that love new combinations of chicken and Mexican flavors.

Provided by Allrecipes Member

Time 40m

Yield 4

Number Of Ingredients 14

4 (8 ounce) boneless, skinless chicken breasts
1 teaspoon Goya Adobo All-Purpose Seasoning with Pepper, to taste
¼ cup Goya Extra Virgin Olive Oil, divided
1 medium yellow onion, finely chopped
2 teaspoons Goya Minced Garlic
⅛ teaspoon Goya Oregano Leaf
1 (8 ounce) can Goya Tomato Sauce
12 each Goya Manzanilla Olives Stuffed with Minced Pimientos, sliced
2 teaspoons Goya Capers
½ Goya Bay Leaves
1 Goya Green Pickled Jalapeno Pepper, finely chopped
2 tablespoons chopped fresh cilantro
2 cups cooked Canilla Extra Long Grain Rice
1 lime, cut into wedges

Steps:

  • Place chicken breast between plastic wrap sheets; using mallet, pound chicken to 1/4 thickness; repeat with remaining breasts. Season chicken with adobo. Heat 2 tbsp. oil in large skillet over medium-high heat. Add chicken; cook until light golden brown on both sides, flipping once, about 7 minutes; set aside.
  • Add onions; cook until soft and translucent, about 10 minutes. Add garlic and oregano to pan; cook until fragrant, about 30 seconds more. Add tomato sauce, 1 cup water, olives, capers, bay leaf and jalapenos to pan; bring tomato sauce mixture to boil.
  • Transfer chicken to pan; cook, flipping once, until coated in sauce and cooked through, about 15 minutes more. Remove chicken from pan; stir remaining oil into tomato sauce mixture.
  • To serve, divide chicken and sauce evenly among serving dishes; sprinkle with cilantro. Serve with rice and lime wedge.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 4.4 g, Cholesterol 131.8 mg, Fat 2.9 g, Fiber 1 g, Protein 52.9 g, SaturatedFat 0.8 g, Sodium 149.8 mg, Sugar 1.5 g

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  • Place chicken breast between plastic wrap sheets; using mallet, pound chicken to ¼” thickness; repeat with remaining breasts. Season chicken with adobo. Heat 2 tbsp. oil in large skillet over medium-high heat. Add chicken; cook until light golden brown on both sides, flipping once, about 7 minutes; set aside.
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