Chicken a la Veracruz

A rainbow of flavors and colors to liven any dinner!

  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.
advanced Level | 90 minutes Total time | 240 Calories


  • 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

Nutrition Information:

Total fat: 8 g; Saturated fat: 1.5 g; Trans fat: 0 g; Cholesterol: 70 mg; Sodium: 500 mg; Carbohydrates: 13 g; Fiber: 3 g; Sugars: 7 g; Protein: 28 g; Vitamin D: 0 mcg; Calcium: 78 mg; Iron: 1.6 mg; Potassium: 578 mg

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