Chicken Veracruz
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 421, total fat 22 G., saturated fats 5 G., proteins 36 G., carbohydrates 9 G., fiber 1 G., cholesterol 109 mg, sodium 1304 mg, sugar 0 G.
Calories 421, total fat 22 G., saturated fats 5 G., proteins 36 G., carbohydrates 9 G., fiber 1 G., cholesterol 109 mg, sodium 1304 mg, sugar 0 G.
Chicken Veracruz is a juicy chicken breast cooked Mexican-style. The chicken is fried until crispy, then simmered with tomatoes, poblano peppers, onions, jalapeños, and olives in a light wine sauce until tender. This dish is ready in less than half an hour and is perfect for both everyday meals and special occasions.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 chicken breasts with skin and bones (about 700 g)
- 1 tbsp extra-virgin olive oil
- 1 teaspoon dried oregano
- 1 poblano pepper, seeded
- Half a white onion
- 1 large tomato
- 2 cloves of garlic
- 0.5 cup chopped pickled jalapeno peppers
- 1/2 cup green olives with pimento peppers, coarsely chopped
- 1 cup dry white wine
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Recipes with similar ingredients: chicken breasts, poblano pepper, white wine, tomatoes, oregano
Cooking the dish according to the recipe:
- Heat olive oil in a large, deep skillet over high heat. Pat the chicken dry and sprinkle with oregano and 1 teaspoon salt. Cook until browned, about 7 minutes per side. Meanwhile, slice the poblano pepper into strips and thinly slice the onion.
- Cut the tomato into 8 wedges and crush the garlic. Once the chicken is browned, arrange the poblano, onion, tomatoes, garlic, jalapeño, and olives on top and around the chicken. Cook until the vegetables begin to soften slightly, about 5 minutes. Sprinkle with 1/2 teaspoon of salt. Add the wine and bring to a simmer; cover and simmer until the chicken is cooked through and the vegetables are tender, about 10 minutes. Serve the chicken with the vegetables.
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