CHICKEN VERACRUZ STYLE
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
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
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.
VERACRUZ SAUCE (FOR FISH OR CHICKEN)
Steps:
- Gather the ingredients.
- Warm oil in a medium saucepan over medium heat. Saute garlic briefly to release its flavor.
- Add tomatoes and onions and cook over low heat until tomatoes soften, about 20 minutes.
- Add jalapeño, olives, oregano, capers, water, and salt, to taste. Simmer for an additional 20 minutes.
- Serve Veracruz Sauce over grilled or pan-fried white fish or chicken breast. Accompany this with white rice , if you like.
- Use one whole red snapper of about 3 pounds or two pounds of snapper filets. If using the whole snapper, clean it and remove the scales, but leave the head and tail on for presentation.
- Prick the fish with a fork on both sides.
- Lay the fish (or the filets) in a single layer in a shallow baking dish. Whisk together 2 tablespoons fresh-squeezed lime juice, a pinch of salt, a pinch of pepper, a pinch of nutmeg, and 2 cloves (diced) of garlic. Pour this marinade over the snapper and refrigerate for about an hour.
- Make Veracruz Sauce (above), but reduce garlic to only 2 or 3 cloves. Simmer sauce for only about 5 minutes after adding jalapeños and other ingredients, as it will finish cooking in the oven.
- Cover the fish with the sauce and bake in a 300 F (150 C) oven for about 30 minutes, turning once.
Nutrition Facts : Calories 171 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 2 g, Sodium 407 mg, Sugar 4 g, Fat 15 g, ServingSize 2 Cups (3 to 4 Servings), UnsaturatedFat 0 g
CHICKEN A LA VERACRUZANA TACOS
Provided by Food Network
Time 45m
Yield 12 tacos (4 servings)
Number Of Ingredients 14
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.
VERACRUZ-STYLE RED SNAPPER
I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
- Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
- Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
- Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
- Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.
Nutrition Facts : Calories 452.3 calories, Carbohydrate 16.2 g, Cholesterol 72.6 mg, Fat 25.2 g, Fiber 4.1 g, Protein 43.1 g, SaturatedFat 3.6 g, Sodium 1033.5 mg, Sugar 2.7 g
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
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
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
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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