People rank their recipes in different ways – some use stars, some use numbers. We use words, ranging anywhere from “Lame” to “Good” to “Great”… you get the idea. “Freakin’ Awesome” is how we ranked this recipe on the top of the page, and it is. Rustic chicken dishes should make you happy for a couple reasons: 1) they are usually cheaper, due to the “bone-in, skin-on” cuts of meat that usually show up on the ingredients list, and 2) all of that bone and skin lends much more flavor that boring ole’ boneless, skinless chicken breast (and without many access calories – this recipe touts 421 per serving, not including rice if you choose it). The oregano, poblano, white onion, tomatoes, garlic, jarred jalapenos, and green olives make for a ridiculous amount of tangy, savory flavor, and the white wine means you’ll achieve a beautiful, fruity depth in the sauce. This one-pot meal is on the table in no time. This isn’t your run-of-the-mill Mexican dish, so ditch the tacos this week for this exotic Chicken Veracruz.
Tips (unsponsored): We have found that it isn’t easy to find small skin-on, bone-in breasts, so two large ones will work fine. You can also use a smaller cut of chicken if you like, such as skin-on, bone-in thighs. If you don’t drink alcohol but use small amounts to cook with (like us), check your local grocery store for mini chardonnay bottles. Our local Walmart carries a six-pack of mini, plastic chardonnay bottles that are perfect for cooking.
Everyone wants to “help” Dad cook. Even Spiderman.
Have your kids help you measure out the dried oregano, taking note of it’s fragrance. If you serve this dish over rice, let them run their fingers through the dry rice – this is a fun, sensory experience for them. As you prepare and enjoy this dish with your family, teach them about the health benefits of some of the ingredients:
- Onions provide your body with a flavonoid that can help prevent cancer.
- Olives are super high in antioxidants, which help keep your body “clean” from harmful toxins.
- Poblano peppers contain fiber, which helps you feel more full and keeps you from overeating.
Let’s learn a few things about Mexico and it’s people:
- Indigenous Mexicans don’t grow wisdom teeth.
- Chocolate was discovered in Mexico (bless you, Mexico!)
- Mexico City was built on a lake and it is slowly sinking.
Adapted slightly from: Chicken Veracruz
- 1 tablespoon extra-virgin olive oil
- 4 skin-on, bone-in chicken breasts (about 1½ pounds)
- (Paper towels, for patting chicken dry)
- 1 teaspoon dried oregano
- Kosher salt
- 1 poblano chile pepper, stemmed and seeded
- ½ white onion
- 1 large tomato
- 2 cloves garlic
- ¼ to ½ cup chopped mild pickled jalapeno peppers
- ½ cup green olives with pimientos, roughly chopped
- 1 cup dry white wine
- Rice, for serving (optional)
- Heat the olive oil in a large deep skillet over high heat. Pat the chicken dry and sprinkle with the oregano and 1 teaspoon salt. Sear the chicken until well browned, about 7 minutes per side.
- Meanwhile, slice the poblano into strips and thinly slice the onion. Cut the tomato into 8 wedges and smash the garlic.
- Once the chicken is browned, scatter the poblano, onion, tomato, garlic, jalapenos and olives over and around the chicken. Cook until the vegetables begin to soften slightly, about 5 minutes. Sprinkle with ½ teaspoon salt. Add the wine and bring to a boil; cover and simmer until the chicken is cooked through and the vegetables are soft, about 10 minutes. Serve the chicken with the vegetables.
