Best Chicken Vera Cruz Recipes

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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.

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 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

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

CHICKEN A LA VERACRUZANA TACOS



Chicken a la Veracruzana Tacos image

Provided by Food Network

Time 45m

Yield 12 tacos (4 servings)

Number Of Ingredients 14

2 tablespoons corn oil
2 1/2 medium onions, 2 sliced, 1/2 chopped
3 large green bell peppers, sliced
8 cloves garlic, sliced
1/2 teaspoon red chili flakes
1 tablespoon kosher salt
One 28-ounce can diced tomatoes
3 tablespoons green olives, sliced
3 tablespoons capers
1 tablespoon dry epazote powder
5 tablespoons chopped fresh cilantro
About 8 cups shredded, cooked chicken
Twelve 6-inch flour tortillas
2 limes, quartered

Steps:

  • Add the oil to a pot and heat. Add and saute the sliced onions, peppers, garlic and chili flakes until translucent, 3 to 5 minutes. Add the salt and canned tomatoes. Cook down the excess tomato water at a low simmer, 10 to 15 minutes. Add the olives and capers and cook for another 5 minutes, still at a low simmer. Add the epazote and 1 tablespoon cilantro. Cook another minute. Add the shredded chicken to the sauce; simmer for another minute.
  • Mix together the chopped onion and remaining 4 tablespoons cilantro. Heat up your tortillas, stuff with chicken and top with the onion and cilantro mix. Serve with a wedge of lime.

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