Easy Chicken Veracruz Recipes

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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



Baked Chicken Veracruz image

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.

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)

CHICKEN VERACRUZ

Flavor from the Gulf of Mexico

Provided by Food Network

Categories     main-dish

Time 40m

Yield Serves 4

Number Of Ingredients 14



Chicken Veracruz image

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.

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

CHICKEN VERACRUZ

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11



Chicken Veracruz image

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.

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

EASY CHICKEN VERACRUZ

Inspired by a snapper Veracruz dish I had at a local Mexican restaurant, i created this variation using chicken. Sautéed chicken breasts are topped with tomato-basil sauce, tomatoes, sautéed onions, red and green bell peppers, and garnished with green olives and capers. Serve over hot rice or quinoa.

Provided by Classico

Categories     Classico® Pasta Sauce

Time 30m

Yield 4

Number Of Ingredients 10



Easy Chicken Veracruz image

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.

Nutrition Facts : Calories 282.5 calories, Carbohydrate 16.7 g, Cholesterol 58.5 mg, Fat 12.9 g, Fiber 3.9 g, Protein 25.2 g, SaturatedFat 1.9 g, Sodium 1056.8 mg, Sugar 8.3 g

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
Salt and cracked black pepper to taste
2 tablespoons olive oil, divided
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 (15 ounce) jar Classico® Tomato and Basil Sauce
½ cup cherry tomatoes, halved
½ cup pitted green olives, coarsely chopped
3 tablespoons capers for garnish

EASY CHICKEN VERACRUZ

Inspired by a snapper Veracruz dish I had at a local Mexican restaurant, i created this variation using chicken. Sautéed chicken breasts are topped with tomato-basil sauce, tomatoes, sautéed onions, red and green bell peppers, and garnished with green olives and capers. Serve over hot rice or quinoa.

Provided by Classico

Categories     Classico® Pasta Sauce

Time 30m

Yield 4

Number Of Ingredients 10



Easy Chicken Veracruz image

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.

Nutrition Facts : Calories 282.5 calories, Carbohydrate 16.7 g, Cholesterol 58.5 mg, Fat 12.9 g, Fiber 3.9 g, Protein 25.2 g, SaturatedFat 1.9 g, Sodium 1056.8 mg, Sugar 8.3 g

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
Salt and cracked black pepper to taste
2 tablespoons olive oil, divided
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 (15 ounce) jar Classico® Tomato and Basil Sauce
½ cup cherry tomatoes, halved
½ cup pitted green olives, coarsely chopped
3 tablespoons capers for garnish

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



Chicken Veracruzano image

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.

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

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



Mexican Grilled Chicken Veracruz image

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

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

MEXICAN RED SNAPPER VERACRUZ

Red snapper or any other white fish can be used for this deliciously-seasoned, highly-flavored tomato sauce. This recipe was found on VeryBestBaking.com's website and also included in the Zaar World Tour 2005 swap, Mexico.

Provided by lauralie41

Categories     Mexican

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17



Mexican Red Snapper Veracruz image

Steps:

  • In a large skillet over medium-high heat, add oil. When oil is hot add onion, bell pepper and garlic and cook for approximately 3 minutes or until onion is tender. Stir occasionally. Add tomatoes and tomato sauce, cook for an additional 3 minutes. Add chiles, olives, orange juice, capers, and chicken and tomato bouillon, cook for 8 minutes or until thickened.
  • In a 13 x 9 inch baking dish, combine wine, chicken bouillon, seasoning sauce, and white pepper. Place fish in marinade and turn to coat all sides well. Set aside for at least 5 minutes.
  • Place fish in skillet with tomato mixture and spoon sauce over fish. Reduce heat to medium-low, cover and cook for 5 to 10 minutes or until fish flakes easily. Serve immediately on bed of rice.

Nutrition Facts : Calories 426.1, Fat 17.4, SaturatedFat 2.5, Cholesterol 115.1, Sodium 1473.4, Carbohydrate 27.6, Fiber 4.8, Sugar 16.1, Protein 36.7

1/4 cup vegetable oil
1 large onion, sliced
1 large green bell pepper, sliced
2 garlic cloves
3 large tomatoes, chopped
1/2 cup tomato sauce
8 chilies, guero seeded and sliced
1/2 cup green olives, pitted and halved
1/2 cup orange juice
1/4 cup capers, drained (optional)
2 tablespoons bouillon, Chicken and Tomato MAGGI (granulated)
1/2 cup white wine
1/4 cup maggi chicken bouillon granule
2 tablespoons maggi seasoning sauce
1/4 teaspoon white pepper
1 1/2-2 lbs white fish fillets (red snapper, cod or halibut)
cooked rice, hot

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