Chicken a la Veracruz

A rainbow of flavors and colors to liven any dinner!


  • 4 boneless, skinless whole chicken breasts (about 2 lbs. total)
  • 2 T olive oil, divided
  • salt and pepper, as desired
  • 1 c white onion finely chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 28 oz. can stewed tomatoes
  • 1 c water or chicken broth
  • 1 bay leaf
  • 2 jalapeños, seeded and sliced
  • 2 T dried oregano
  • c drained and sliced pimiento-stuffed olives
  • 3 t capers, drained


  1. Preheat oven to 375 degrees F.
  2. Rinse chicken and pat dry. Cut each breast lengthwise in half.
  3. In an oven-safe pan with a lid, heat 1 tablespoon olive oil and cook the chicken pieces for 8 minutes on each side on medium-high heat. Transfer chicken to a plate.
  4. In same skillet, heat remaining oil over medium heat and sauté onions until translucent.
  5. Add garlic and stir for a minute; don’t let it burn.
  6. Add carrots, celery, tomatoes, water or chicken broth, bay leaf, jalapeños, oregano, capers and olives. Lower heat to simmer and cover for 8 to 10 minutes.
  7. Add chicken to skillet and mix gently to coat chicken with the sauce. Cover with the lid.
  8. Bake at 375 for 1 hour or cook on the stove on low-medium heat for one hour.
  9. Note: Instead of oven safe pan, cook chicken and sauce in a skillet and transfer to a baking pan.
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