Easy Chicken Veracruz Recipes

CHICKEN VERACRUZ STYLE

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.

CHICKEN VERACRUZ

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.

MEXICAN GRILLED CHICKEN VERACRUZ

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.

EASY CHICKEN VERACRUZ

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

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 VERA CRUZ

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.

CHICKEN VERACRUZANO

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.

EASY CHICKEN VERACRUZ

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.

EASY CHICKEN VERACRUZ

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.