Best 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

Flavor from the Gulf of Mexico

Provided by Food Network

Categories main-dish

Time 40m

Yield Serves 4

Number Of Ingredients 14

Ingredients

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 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 A LA MEXICANA

Chicken a La Mexicana image

A la Mexicana is a term used to describe the way a dish is cooked, in a brothy sauce made of tomatoes, jalapeños and white onion, resembling the Mexican flag.

Provided by La Marz

Categories Chicken Breast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 boneless skinless chicken breasts
2 tomatoes (chopped)
1 -2 jalapeno (seeded & chopped)
1/2 white onion (chopped or diced)
2 garlic cloves (chopped)
2 teaspoons olive oil
2 teaspoons chili powder
2 teaspoons fresh cilantro (finely chopped)
salt & pepper, to taste

Steps:

Heat the olive oil in a medium size skillet, add the garlic and saute for a moment. Season the chicken with salt & pepper and brown in the skillet along with the garlic.
When the chicken is evenly browned on both sides (approximately 8 minutes), add the rest of the ingredients and let it simmer for about 15 minutes.
When all the flavors are combined, serve with Spanish rice & warm tortillas.