Add to Collection
Go to Collections
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.
- 2 tablespoons olive oil
- Salt and pepper to taste
- 6 bone-in skin-on chicken thighs or breasts (about 2 pounds)
- ½ medium white onion finely chopped
- 4 garlic cloves finely chopped
- 2 carrots diced (about 1 ¼ cup when diced)
- 1 large potato diced (about 1 ¼ cup when diced)
- 1 lb. tomato chopped (about 3 cups when chopped)*
- 1 cup water
- 1 bay leave
- ½ teaspoon dried thyme or small branch if fresh
- ½ teaspoon marjoram optional
- ⅓ cup pimiento-stuffed olives sliced
- ¼ cup raisins
- 2 teaspoons capers
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.
Serve with rice and pickled jalapeño peppers.
- In the winter time, I make this stew using canned tomatoes instead of fresh. Or, if I’m using fresh tomatoes and they don’t have much juice, I simply add a few teaspoons of tomato paste to the sauce.
- I know there are many ingredients in this stew, but all of them add up to the richness of its flavor. Some people eliminate the carrots and potatoes, while others add the vegetables available by region or season of the year. Sometimes I even add a little bit of wine and sweet peas too. It is simply a matter of taste.
Calories: 312kcal | Carbohydrates: 16g | Protein: 26g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 78mg | Sodium: 223mg | Potassium: 851mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4056IU | Vitamin C: 17mg | Calcium: 58mg | Iron: 2mg