Best Mexican Grilled Chicken Veracruz Recipes

Mexican Grilled Chicken image

Provided by Pesto lover

Time 23m

Yield 4 serving(s)

Number Of Ingredients 12

8 chicken thighs or 4 chicken breast halves, on the bone
1/2 onion
1 large garlic clove
1/4 cup olive oil
1/2 teaspoon Mexican oregano
1/2 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried chipotle powder
1 teaspoon paprika
1 limes, juice of or 2 tablespoons apple cider vinegar
1 handful cilantro leaf (optional)

Steps:

Put all marinade ingredients in the blender or food processor and liquify.
Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade.
Refrigerate for at least 2 hours I leave it for about 10 hours.
Remove chicken from marinade and place on hot grill. Discard marinade.
Grill, turning occasionally, until chicken is cooked through.

Chicken Veracruz image

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

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 Veracruz image

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.

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.