Need a great week night meal that comes together quickly, healthy & absolutely delicious! I`ve got the answer in the form of Easy Chicken Veracruz & this simple man`s plan to healthier eating. Blending the flavors of old Mexico with the flavors of olives & capers brought from Spain this dish is an absolute winner! Pair with a salad & Restaurant Style Mexican Rice to complete the meal. This recipe works equally well with shrimp or just about any type of fish. Adjust the spice to your tolerance but most importantly just make it! You won`t be sorry.
Here`s what you`ll need for your Easy Chicken Veracruz:
Chicken Breasts-4 boneless & skinless
Flour- for dredging (optional)
Onion- 1 sliced thinly
Garlic- 3-4 cloves minced
Red Bell Pepper-1 sliced thinly
Green Bell Pepper- 1 sliced thinly
Poblano Pepper- 1 sliced thinly
Jalapeño Peppers- 2 sliced thinly, remove the seeds & membranes if you want less heat
Green Olives- pits removed (mine were pimento stuffed)
Tomatoes- 3 cups, I used cherry & tear drops but feel free to use what you like. If larger give a rough chop.
Capers- 2-3 tablespoons drained
Oregano- 1 teaspoon dried
White Wine- 1 cupPrep the veggies. I`m using cherry & yellow tear drop tomatoes which I left whole because, well because that`s what I had in the fridge & they`re pretty. Any tomato will work with this recipe. I would give a rough chop to anything bigger. Don`t have fresh tomatoes, you could use canned here easily. Season the chicken breasts with salt & pepper. This next step is purely optional but I like the color & tiny bit of a crust it gives the chicken. Dredge both sides in flour & shake of any excess.Heat a large skillet with a splash of olive oil over medium high heat and add the chicken breasts. Cook 3-4 minutes per side until golden brown. Remove to a plate & cover with foil.Add the onion & cook 3-4 minutes stirring occasionally. Add the garlic, stir & cook for about 30 seconds.Add in the peppers, tomatoes, olives, capers, oregano & a bit of salt & pepper.Add the white wine and give a stir.Return the chicken to the pan, cover, reduce heat to medium & cook 15 minutes or so. Uncover & cook 2-3 minutes longer. Remove from heat & plate.
Enjoy your Easy Chicken Veracruz!!