Easy Chicken Veracruz Recipe - Allrecipes.com
Easy Chicken Veracruz Recipe
  • READY IN 30 mins

Easy Chicken Veracruz

Recipe by  

"Inspired by a snapper Veracruz dish I had at a local Mexican restaurant, i created this variation using chicken. Sautéed chicken breasts are topped with tomato-basil sauce, tomatoes, sautéed onions, red and green bell peppers, and garnished with green olives and capers. Serve over hot rice or quinoa."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. Salt and pepper the chicken breasts on both sides.
  2. Heat oil in skillet over medium-high heat. Place the chicken in oil and cook until chicken begins to turn white, about 3 or 4 minutes. Turn and cook until chicken is browned, 3 or 4 more minutes, and internal temperature reaches 165 degrees F. Remove chicken from skillet.
  3. Add remaining oil to pan. Stir in onions and red and green bell peppers. Cook and stir until the onions are softened and slightly browned, about 5 minutes.
  4. Stir in the tomato-basil sauce; let simmer for about 5 minutes until slightly thickened. Return the chicken to the pan and cook until chicken is heated through, a few minutes more.
  5. Serve over hot rice or quinoa. Garnish with chopped cherry tomatoes, green olives, and capers.
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Reviews More Reviews

Aug 17, 2014

Lots of flavor here. I didn't have green peppers, so I went with just red peppers. Served it over whole wheat angel hair and topped it off with some grated parmesan cheese. Mine was pretty saucy compared to some of the pictures, but this worked well with the pasta.

 
Aug 13, 2014

I didn't LOVE this recipe merely because it was a bit tangy for my taste. With that said, this was a good recipe. It really was. The only thing I didn't care for was the tanginess and I'm fairly certain that was the sauce itself which has nothing to do with the rest of the ingredients. My boyfriend didn't care for it though so I ate his and mine! lol

 

7 Ratings

Sep 04, 2014

Right now I have a garden full of tomatoes so this recipe's timing is perfect. I noted QHHUNTERS' comment on "saucy", so instead of cherry tomatoes I used some fresh cored and seeded Amish Paste tomatoes and didn't get all watery stuff from the Sweet Million cherry variety I grow. I will make this again. And ReneePaj is right...don't skip the capers and olives, they make the dish. Otherwise it's just chicken with tomatoes and sauce on it.

 
Aug 06, 2014

Wow...so easy and so much flavor!! I used plum tomatoes cut up, because I had no cherry tomatoes on hand and added a little garlic powder to the chicken before browning it with the salt and pepper. Do NOT skip the green olives and the capers! They "make" this dish spectacular! Served this with some fresh black pepper linguine for a fantastic meal! Thanks Occasional Cooker for a great recipe!!

 
Sep 05, 2014

Plate licking good!!! Easy to make & everyone lived it. I only had plain tomato sauce to which I added a few dashes of Adobo. Gave it a little Spanish flavor

 

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Nutrition

  • Calories
  • 281 kcal
  • 14%
  • Carbohydrates
  • 16.4 g
  • 5%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 25.1 g
  • 50%
  • Sodium
  • 924 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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