Best 3 Chicken A La Veracruzana Tacos Recipes
Embark on a culinary journey to the vibrant streets of Mexico with our tantalizing Chicken a la Veracruzana Tacos recipe. This delectable dish bursts with an array of flavors, combining the tangy zest of tomatoes, the smoky heat of chipotle peppers, and a medley of aromatic spices. Savor the succulent chicken, braised to perfection in a flavorful Veracruzana sauce, and enveloped in warm, soft tortillas. Accompany your tacos with an assortment of vibrant salsas, such as the classic Pico de Gallo, the creamy Avocado Salsa, and the spicy Chipotle Salsa. Don't forget to add a side of Mexican rice and refried beans for a complete and satisfying meal. Indulge in the authentic taste of Mexico with our easy-to-follow recipes and transform your kitchen into a fiesta of flavors.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Provided by Mely MartÃnez
Categories Chicken
Time 45m
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 312 kcal, Carbohydrate 16 g, Protein 26 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 78 mg, Sodium 223 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
CHICKEN VERACRUZ
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
BAKED CHICKEN VERACRUZ
Veracruz sauce is traditionally served with seafood, such as red snapper or shrimp. Here, we've mixed things up with chicken thighs that bake up juicy and crisp for a dinner that's quick and easy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees with rack in upper third. Season chicken on both sides with salt and pepper.
- Toss potatoes with 2 tablespoons oil; season with salt and pepper. Arrange, shingled, in a shallow 9-by-13-inch baking dish; bake until just tender and edges are golden, 10 to 15 minutes.
- Stir together tomatoes, cinnamon, and oregano; season with salt and pepper. Pour mixture over potatoes; scatter with olives, shallots, and oregano sprigs. Top with chicken and drizzle with remaining 1 tablespoon oil. Bake until chicken is browned and crisp and a thermometer inserted into thickest parts (without touching bones) reaches 165 degrees, about 25 minutes. Serve.
Tips:
- To save time, use a rotisserie chicken instead of cooking one from scratch.
- If you don't have access to fresh tomatillos, canned tomatillos are a good substitute.
- Be sure to adjust the amount of chili peppers you use depending on your desired spice level.
- For a vegetarian version of this recipe, omit the chicken and add more vegetables, such as zucchini, bell peppers, or mushrooms.
- Serve the tacos with your favorite toppings, such as shredded cabbage, sour cream, guacamole, and salsa.
Conclusion:
Chicken a la Veracruzana tacos are a delicious and easy-to-make Mexican dish that is perfect for a quick and easy weeknight meal. The combination of savory chicken, tangy tomatillos, and flavorful spices creates a taco that is sure to please everyone at the table. So next time you're looking for a new taco recipe to try, give Chicken a la Veracruzana tacos a try. You won't be disappointed!
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