This recipe, from Mexico’s Veracruz region, It is normally done with red snapper and it is so good ! I will make it with fish in the future, but today it has gone trough an update for chicken. I love combinations of chicken and Mexican flavors. And I had all the ingredients except the snapper, so I tweak it a little for clean eating and wala! Here we have Veracruz chicken !
Chicken Veracruz is a tender, tangy Mexican-style chicken that simmers in tomato sauce with manzanilla olives and capers.
Ingredients
4 boneless, skinless chicken breasts (about 2 lbs.) Fajita or steak Seasoning , to taste (organic) 1/4 cup of Extra Virgin Olive Oil, divided 1 medium yellow onion, finely chopped (about 1½ cups) 2 tsp. Minced Garlic, or 2 cloves garlic, finely chopped 1/8 tsp. Oregano Leaf 1 cans (8 oz.) Tomato Sauce (2 teaspoons pickle jalapenos optional ) 12 Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced (I only had the one with the seed, so I used those, but it should be use stuffed olives) 2 tsp. Capers ½ Bay Leave 1 roasted Pepper, finely chopped (about 1 tbsp.) 1 lime, cut into wedges 1 tomato sliced serve it with white long grain rice or like I did with baby red potatoes and shredded spinach and carrots salad. Directions 1. Place chicken breast between plastic wrap sheets; using mallet, pound chicken to ¼” thickness; repeat with remaining breasts. Season chicken with the seasoning. Heat 2 tbsp. oil in large skillet over medium-high heat. Add chicken; cook until 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 roasted peppers to pan; bring tomato sauce mixture to boiling. 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, put some sauce on the plate, lay the chicken on top and top it with the tomatoes and olives or divide chicken and sauce evenly among serving dishes; sprinkle with the lime. Serve with rice or potatoes . Shred some spinach and carrots and dress with lime juice. Enjoy it!
I put a small amount of sauce for photography purposes but a the time to eat this, I got more sauce on top and exchange one of the potatoes for more tomatoes before sitting down to eat...enjoy yours!