CHICKEN VERACRUZANO
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
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 VERACRUZ
Flavor from the Gulf of Mexico
Provided by Food Network
Categories main-dish
Time 40m
Yield Serves 4
Number Of Ingredients 14
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 VERA CRUZ
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
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
AUTHENTIC MOLE FROM VERACRUZ MEXICO
My MIL gave me this recipe. She makes this for any special occasion. Its delicious and beats the base you buy in a jar here in the US.
Provided by cervantesbrandi
Categories Poultry
Time 6h30m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Place the water, chicken base or cubes and chicken in a stock pot. Bring the water to a boil, turn the heat down to a medium simmer, cover and cook the chicken for 1 hour or until fork tender and the meat shreds easily.
- While the chicken is cooking pour the oil into a large saute pan. Heat the oil on medium heat. Once the oil is hot enough add in all ingredients from the dried chiles to the garlic clove. Fry the ingredients for 1 minute or until fragrant making sure not to burn the chiles.
- Strain the ingredients and discard all of the oil except for 2 tablespoons Place the strained ingredients possibly working in two batches in the blender.
- When the chicken is done, remove the meat from the broth and add in 2 cups of broth into the blender and half of the fried tortilla. Blend on high for 5 minutes.
- Heat the 2 tbsp of reserved oil on medium heat in the large skillet you were using before and pour in the blended mole.
- Then pour the other batch of chile and spices into the blender with the other half of the tortilla and 2 cups of broth and blend on high for 5 minutes.
- Pour the other batch of mole in the saute pan and stir to combine. Place the piloncillo and chocolate in the mole and stir until melted. Taste to adjust for salt.
- Add in the chicken pieces spooning the sauce over the chicken. Cover and cook for an additional 10 minutes to marry the flavors. Serve with fresh warm corn tortillas and white rice.
- Enjoy!
Nutrition Facts : Calories 1210.1, Fat 88.6, SaturatedFat 20, Cholesterol 246.2, Sodium 361.1, Carbohydrate 42.7, Fiber 9.1, Sugar 12.2, Protein 63.6
CHICKEN VERACRUZ
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
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
MEXICAN GRILLED CHICKEN VERACRUZ
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
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
BAKED CHICKEN VERACRUZ
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
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.
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