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.
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Tanish Kumar
[email protected]I'm allergic to pineapple, so I substituted mango instead. It turned out great!
Lotha04 Akter
[email protected]This recipe is a great way to use up leftover chicken. I also like to add a can of black beans and corn to the sauce.
Shaheen Taj
[email protected]I'm not sure what I did wrong, but my sauce turned out too watery.
Ryujinray
[email protected]This recipe is a lifesaver! I'm always looking for easy and delicious weeknight meals, and this one fits the bill perfectly.
M- Series
[email protected]I'm not a big fan of Mexican food, but I really enjoyed this dish. The chicken was cooked perfectly and the sauce was flavorful and tangy.
Shawaiz Mughal
[email protected]I made this recipe for my husband's birthday and he loved it! He said it was the best chicken dish he'd ever had.
Huda Khan
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the sweet pineapple and the tangy sauce.
Nokuthula
[email protected]I'm not a big fan of tomatillos, but I really liked the way they tasted in this dish.
Faizulislammiyazi Bangladesh
[email protected]I've made this recipe several times and it's always a hit. I love the way the chicken and the sauce come together.
Johannes Mumbala
[email protected]This dish is a great way to use up leftover chicken. I also like to add a can of black beans and corn to the sauce.
Grace Silanda
[email protected]This recipe is too complicated. I don't have the time or patience to make it.
MOHAMED ABDIKADIR
[email protected]I'm not sure what I did wrong, but my chicken turned out dry and tough.
Onoka Annabel
[email protected]This recipe is a keeper! I'll be making it again and again.
Md helal Md helal
[email protected]I would definitely make this recipe again. It's easy to make and the results are always delicious.
Ahram Bhatti
[email protected]I made this recipe for a party and it was a huge success! Everyone loved the chicken and the sauce.
Amare Baloch
[email protected]This dish was delicious! I especially loved the combination of the sweet pineapple and the tangy tomatillo sauce.
Sham Awan
[email protected]I thought this recipe was just okay. The chicken was a bit dry, and the sauce was a little too tangy for my taste.
Enomic Tara
[email protected]I love this recipe! It's easy to make and always a crowd-pleaser. I've made it for potlucks, dinner parties, and even just a weeknight meal.
Junior Ngalle
[email protected]I made this recipe exactly as written and it turned out great! The chicken was tender and juicy, and the sauce was flavorful and tangy.
Kristian Cuca
[email protected]This dish was a hit with my family! The chicken was moist and flavorful, and the sauce was tangy and delicious. I served it with rice and black beans, and it was a perfect meal.