Chicken Veracruz-Style

Name: Chicken Veracruz-Style (Pollo a la Veracruzana)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 2 tablespoons (30 ml) olive oil; 6 bone-in, skin-on chicken thighs, whole, or 3 breasts, cut in half; 6 bone-in, skin-on chicken thighs, whole, or 3 breasts, cut in half; 6 bone-in, skin-on chicken thighs, whole, or 3 breasts, cut in half; Salt and pepper, to taste; Salt and pepper, to taste; ½ medium white onion, finely chopped; 4 cloves garlic, minced; 2 carrots, diced; 1 large potato, diced; 1 pound (450 g) chopped tomatoes; 1 cup (240 ml) water; 1 bay leaf; ½ teaspoon dried thyme or a small fresh sprig; ½ teaspoon dried thyme or a small fresh sprig; ½ teaspoon marjoram (optional); ⅓ cup (40 g) pimento-stuffed olives, sliced; ¼ cup (35 g) raisins; 2 teaspoons capers; Arroz Blanco; Pickled jalapeño peppers

Pollo a la Veracruzana

Preparation info

Yield:
6
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Mexican Home Kitchen

By Mely Martínez

Published 2020

About

I’ve been making this stew for years, but without using a recipe. The way I grew up cooking was adding a little bit of this, a pinch of that, and tasting to see if it needed something else. This is a very forgiving dish, allowing you to use vegetables you have on hand in your kitchen.

Ingredients

2 tablespoons (30 ml) olive oil
6 bone-in, skin-on chicken thighs

Americas
Mexico
Main course
Gluten-free

Method

Heat the oil in a large skillet over medium-high heat. Season the chicken with the salt and pepper, then add it to the skillet and sear for 7 to 8 minutes per side. Once the chicken is browned, remove it from the pan and set aside (somewhere it will stay warm).
Add the onion to the skillet and cook for about 2 minutes, then stir in the garlic and carrots and co