recipe

Chicken Veracruz

Name: Chicken Veracruz
Ingredients: Skinless Chicken Breast, Olive Oil, Onion, Red Bell Pepper, Green Bell Pepper, Serrano Pepper, Garlic, Tomatoes, Clam Juice, Tomato Sauce, Pimento Green Olives, Capers, Salt, Pepper, Avocado, Lime, Cilantro

This Chicken Veracruz has everything it that you could want. This simple recipe perfectly blends all these flavors to make a delicious dish.

Prep Time 15 mins

Cook Time 35 mins

servings 4

Ingredients

4 Foster Farms Cage Free Boneless Skinless Chicken Breasts
1 tbsp olive oil
1 ½ cup onion, finely diced
1 cup red bell pepper, finely diced
1 cup green bell pepper, finely diced
3/4 serrano pepper, thinly sliced crosswise, divided
½ cup garlic, minced
1 ½ cup stewed tomatoes, diced
1 cup clam juice
1 cup water
6 oz tomato sauce
½ cup pimento-stuffed green olives, sliced
2 tbsp capers, packed in brine, drained
-- | salt and pepper to taste
-- | juice of ½ lime
1 avocado, cut in quarters and sliced, fan method
¼ cup fresh cilantro, finely chopped

Directions

1. Preheat the oven to 400°F.

2. Heat an ovenproof skillet over high heat until it begins to smoke. Add the olive oil and swirl to coat the bottom of the pan. Sear the chicken 4 minutes on each side. Remove chicken from pan and set aside.

3. In the same pan, sauté the onion, bell peppers and ½ the sliced serrano over medium heat until the onion is translucent. Add garlic and sauté for 2 more minutes. Add stewed tomatoes, clam juice, water, tomato sauce and chicken.

4. Place skillet with chicken mixture into the preheated oven and cook until the internal temperature of the center of the thickest piece of chicken reaches 165°F, about 30 minutes. Always use a meat thermometer to determine the temperature.

5. After it is fully cooked, take chicken out of pan and set aside in clean dish. Transfer skillet to stovetop over medium-high heat, and cook until sauce is reduced by about 1/3. Add olives, capers, and salt and pepper to taste. Return the chicken to the skillet and remove from heat.

6. Divide into 4 servings, and drizzle each serving with some lime juice, an avocado fan, and one or two of the remaining serrano slices. Garnish with fresh cilantro.