Pollo a la Veracruzana, or chicken Veracruz style, has its origins in the port city of Veracruz, where Spanish Conquistadors first landed in the Americas. Drawing inspiration from the Mediterranean influences brought by the Spanish settlers, this sauce combines the richness of native Mexican tomatoes, the fiery kick of jalapeños, and the piquant tanginess of onions, capers, olives, and garlic imported from Spain.
The resulting flavor profile is a symphony of complexity and brightness, where the floral notes of capers dance with the brininess of olives, all harmonizing with the sweet acidity of tomatoes and onions. Each bite offers a delightful journey through contrasting yet complementary flavors, capturing the essence of the diverse culinary heritage of Veracruz.
To fully savor this culinary masterpiece, a slice of white crusty bread serves as the perfect companion, eagerly soaking up every drop of the luscious sauce and enhancing the dining experience with its rustic charm.
Ingredients
Chicken
2 tablespoons olive oil, more as needed
2 lbs chicken breasts
Salt and pepper, to taste
Sauce
½ medium white onion finely chopped
2 carrots, peeled and cut into 1" pieces
1 large potato, cut into 1" pieces
4 garlic cloves, minced
1.5 lb. steak tomatoes, about 3 and coarsely chopped
1-1/2 cups water
1-1/2 teaspoons Knorr tomato powder
2 bay leaves
3/4 teaspoon dried thyme
3/4 teaspoon marjoram
1/2 cup pimiento-stuffed olives, sliced
1/3 cup raisins
1 tablespoon capers, drained
1/3 cup pickled julienned jalapeños, to taste
Salt and pepper, to taste
Italian parsley, chopped
To Serve
White rice
White crusty bread such as Mexican bolillos, warm
Directions
Season and Brown Chicken. Season the chicken breasts with salt and pepper on both sides.
Brown Chicken. Add 2 tablespoons of olive oil to an enameled braiser or large skillet and set over medium-high heat. Brown the chicken breasts on both sides, about 3-4 minutes per side. Remove the chicken thighs and set aside on a plate.
Saute Vegetables and Aromatics. Add olive oil to the braiser if needed. Add the chopped onion and sauté until softened. Add the chopped carrots and cook for about 5 minutes. Add the potatoes and cook for another 5 minutes, stirring occasionally.
While the vegetables cook, blend the chopped tomatoes to liquify them. Set aside.
Add minced garlic to the braiser and cook for about 30 seconds or until fragrant.
Cook Vegetable and Seasonings Mix. Stir in the liquified tomatoes, water, Knorr tomato powder, bay leaves, dried thyme, and marjoram. Season with salt and pepper to taste. Bring the mixture to a simmer. Simmer until the carrots and potatoes are fork-tender.
Braise Chicken. Nestle the browned chicken breasts back into the braiser, ensuring they are partially submerged in the vegetable mixture.
Simmer. Reduce the heat to low, cover the braiser with a lid, and let the mixture simmer for XX minutes, or until the chicken is cooked through and tender. Stir occasionally to ensure even cooking.
Add Final Ingredients. Once the chicken is cooked through, stir in the sliced olives, raisins, and capers. Adjust seasoning with salt and pepper if needed. Garnish with fresh parsley.
Serve. Serve with rice, warm crusty bread, and room-temperature butter.
Notes
The secret ingredient of this recipe are the pickled jalapeños. They add the needed acidity and spiciness that this recipe is famous for.
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