Chicken Veracruz

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 4 skin-on, bone-in chicken breasts (about 1 1/2 pounds)
  • 1 teaspoon dried oregano
  • Kosher salt
  • 1 poblano chile pepper, stemmed and seeded
  • 1/2 white onion
  • 1 large tomato
  • 2 cloves garlic
  • 1/2 cup chopped mild pickled jalapeno peppers
  • 1/2 cup green olives with pimientos, roughly chopped
  • 1 cup dry white wine
Directions
  • 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.

  • Per serving: Calories 421; Fat 22 g (Saturated 5 g); Cholesterol 109 mg; Sodium 1,304 mg; Carbohydrate 9 g; Fiber 1 g; Protein 36 g

  • Photograph by Antonis Achilleos


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