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
PESCADO A LA VERACRUZANA: WHITE FISH IN VERACRUZ SAUCE
Steps:
- Gather the ingredients.
- Drizzle 1 tablespoon of the olive oil into a large saucepan and place over medium-high heat.
- Add the chopped onions and sauté until they become translucent, about 2 minutes.
- Lower the heat to medium and add the chopped garlic; sauté for a minute or two until fragrant.
- Add the chopped tomatoes and roasted and chopped green chiles and continue to stir and cook.
- Reduce the heat again to medium-low and add the remaining ingredients, except for the fish. Simmer the sauce for 10 to 15 minutes.
- While the sauce is cooking, heat another pan over medium heat and drizzle the bottom with the remaining tablespoon of olive oil .
- Place the fish in the pan and lightly season each piece with a pinch of salt and pepper. Cook for 3 to 6 minutes on each side, or until the fish is opaque and cooked through. (The cooking time will vary depending on the thickness of each cut of fish.)
- To serve, place a piece of fish on each plate and top with 1/4 of the sauce; or you can place all of the fish on a platter and spoon all of the sauce on top.
- Enjoy.
Nutrition Facts : Calories 178 kcal, Carbohydrate 12 g, Cholesterol 24 mg, Fiber 4 g, Protein 14 g, SaturatedFat 2 g, Sodium 759 mg, Sugar 6 g, Fat 10 g, ServingSize Serves 4, UnsaturatedFat 0 g
CHICKEN VERACRUZ
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
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.
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
VERACRUZ-STYLE TILAPIA ("PESCADO A LA VERACRUZANA")
Provided by Marcela Valladolid
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a medium saute pan, heat 1 tablespoon of the olive oil over medium-high heat. Season the fish fillets on both sides with salt and black pepper, to taste. Saute the fillets until they are opaque and just cooked through, about 2 minutes per side. Transfer the fish to a glass baking dish where they fit snugly.
- In the same saute pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the tomatoes, Anaheim chile, bay leaf and oregano and bring the pan to a boil. Reduce the heat to medium, cover and let the sauce simmer until the chiles soften, about 6 minutes. Uncover the pan, add the olives and capers, and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper, to taste.
- Pour the sauce over the fish in the baking dish. Bake until the fish is heated through, about 5 minutes. Remove the dish from the oven, discard the bay leaf and serve.
PESCADO VERACRUZANO (BAKED FISH VERACRUZ STYLE)
Provided by Craig Claiborne
Categories dinner, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Squeeze lime and rub fish with juice. Coarsely chop lime rind and put in cavity. Sprinkle fish inside and out with pepper. Place in baking dish.
- Heat oil in saucepan and add onion and garlic and cook, stirring, until wilted. Add green peppers and stir briefly. Add oregano, pepper flakes and tomatoes. Bring to boil and let cook about 10 minutes.
- Pour sauce over fish and place in oven. Bake, basting often with sauce, about 30 minutes or until done. When cooked, back fin bones will slip out easily when tugged. Brush fish with sauce and serve.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 181 milligrams, Sugar 6 grams
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.
HUACHINANGO A LA VERACRUZANA (VERACRUZ-STYLE RED SNAPPER)
Provided by Sergio Remolina
Categories Fish Olive Onion Potato Tomato Bake Dinner Raisin Seafood Snapper Healthy Capers Simmer Lime Juice Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Place fish in a nonreactive dish and season with salt and pepper. Pour the lime juice over the fish, cover with plastic wrap, and refrigerate for 1 hour.
- In a Dutch oven over moderate heat, heat the olive oil until hot but not smoking. Add the onion, season with salt, cover, and sweat until translucent, about 2 minutes. Add the garlic and sauté briefly, then add the tomatoes and more salt. Cover and cook until the tomatoes change color. Lower the heat and add the olives, capers, raisins, jalapeños, and bay leaves. Cover and simmer until the sauce thickens, about 10 to 15 minutes. Season with salt and pepper, remove the bay leaves, and keep warm until ready to serve.
- Preheat the oven to 350°F.
- Place 1/2 cup of the sauce in the bottom of an ovenproof dish. Remove the fish from the marinade and arrange it on top of the sauce. Pour the remaining sauce over the fish then scatter the potato slices on top. Cover and bake until the fish flakes when tested with a fork, about 45 minutes. Garnish with the parsley and serve with the Arroz Blanco.
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
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PESCADO A LA VERACRUZANA (VERACRUZ STYLE FISH)
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- Heat ½ tablespoon of the olive oil in a large saute pan over medium-low heat. Add the onions and garlic and cook just until the onions are translucent, about 3 minutes. Add the wine and bay leaves and cook until the wine is almost completely evaporated. Add the tomatoes, oregano, thyme, olives, capers, and jalapeno and reduce the heat to low. Cook until the tomatoes are completely soft, stirring often, about 10 minutes. Add salt and pepper to taste. Raise the heat if necessary to evaporate most of the liquid. Stir in the parsley.
- If using a whole fish, score each side with three or four deep slashes (this will help the sauce penetrate the fish and keep it from curling up). If using fillets, remove the pinbones using fish tweezers or needle-nose pliers, and season the flesh-side with salt and pepper.
- In a pan large enough to hold the whole fish (or the fillets in a single layer), heat the remaining 1 tablespoon olive oil over medium-high heat. Add the whole snapper and cook for 2 to 3 minutes, until golden brown. Carefully flip the fish and pour the tomato mixture on top. Reduce the heat to medium-low and cover. Cook for about 10 minutes, until the fish is cooked through (the thickest part of the fish should flake easily when prodded with a fork). If using fillets, cook skin down first, then flip and add the tomato mixture, following the directions provided above (it won’t take as long to cook as the whole fish).
- To serve, divide the fish evenly among four plates and top with the sauce. Serve with white rice.
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