Chicken Veracruzano Recipe 475

Steps:

• In a large skillet, heat oil over medium-low. Season chicken with salt and pepper, and cook until golden and cooked through, 30 to 35 minutes, turning once. Transfer to a plate; cover loosely with aluminum foil (reserve skillet). Set aside.
• Raise heat to medium; place onion in skillet, and cook, stirring occasionally, until softened, 5 to 7 minutes. Add tomatoes and olives; cook until tomatoes release their juice, 1 to 2 minutes. Remove from heat, and stir in lime juice and cilantro. Season with salt and pepper. Serve on top of chicken.

Steps:

• Add the oil to a pot and heat. Add and saute the sliced onions, peppers, garlic and chili flakes until translucent, 3 to 5 minutes. Add the salt and canned tomatoes. Cook down the excess tomato water at a low simmer, 10 to 15 minutes. Add the olives and capers and cook for another 5 minutes, still at a low simmer. Add the epazote and 1 tablespoon cilantro. Cook another minute. Add the shredded chicken to the sauce; simmer for another minute.
• Mix together the chopped onion and remaining 4 tablespoons cilantro. Heat up your tortillas, stuff with chicken and top with the onion and cilantro mix. Serve with a wedge of lime.

Steps:

• 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 1/2 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.

Steps:

• Place the chicken breast in a medium saucepan; cover with salted water. Bring liquid to a boil, and reduce heat to a simmer. Cook until the chicken becomes opaque throughout, about 20 minutes. Remove pan from heat. When chicken is cool enough to handle, shred the chicken.
• Using kitchen scissors, cut off the brown, hard edges from the banana leaves. Cut each leaf into eight 10-inch squares. From the trimmings, make 16 1/4-inch-wide strips cut along the grain. Tie 2 strips together, forming 8 long strips; set aside.
• Set a small, heavy skillet over medium heat. When skillet is hot, add the dried chiles. Cook, stirring, until chiles are very fragrant and toasted in spots, 2 to 3 minutes. Transfer chiles to a bowl, and cover with 1 1/2 cups hot water. Set a small plate on top of the chiles, keeping them submerged.
• Add the garlic cloves to the hot skillet, and cook, turning, until soft and darkened in spots, about 20 minutes. Remove skillet from heat. When the garlic becomes cool enough to handle, peel; set aside.
• Drain the chiles, reserving 1 1/4 cup soaking liquid. In the jar of a blender or the bowl of a food processor, combine the chiles, liquid, and the garlic. Process until a puree forms. Transfer puree to a small saucepan, and simmer over medium heat until the mixture reaches the consistency of canned tomato sauce, 25 to 30 minutes. Stir in 1/2 teaspoon salt and the sugar; set the chipotle salsa aside.
• Working in two batches, blend the masa with the stock, and strain the mixture through a medium sieve into a large saucepan. Set over medium heat, whisking constantly, until the mixture comes to a boil, about 20 minutes.
• Whisk in lard until combined and thick enough to hold its shape when placed in a spoon, about 5 minutes. Add 1 teaspoon salt; transfer to a bowl. Let cool completely.
• Lay 1 banana leaf, shiny-side down, on a clean work surface, and lightly pat dry. Place 2/3 cup batter into the center. Spread the batter toward the right side, forming a rough 3-by-6-inch rectangle. Place 1 tablespoon chipotle salsa, 2 tablespoons shredded chicken, and one-fourth of a hoja santa leaf or 3 sprigs cilantro onto the left side of the batter. Fold the right third of the leaf over, covering the middle third and encasing the filling between the batter. Fold the uncovered section of the leaf over the top, then fold both of the open ends under. Tie loosely with a strip around the middle. Repeat with the remaining ingredients.
• Line the steamer basket with small pieces of banana leaves. Transfer prepared tamales to steamer, no more than 2 deep. Cover the tamales with remaining banana leaves.
• Steam the tamales 1 1/2 hours. Serve the tamales with the remaining chipotle salsa.

Steps:

• Preheat oven to 450 degrees with rack in upper third. Season chicken on both sides with salt and pepper.
• Toss potatoes with 2 tablespoons oil; season with salt and pepper. Arrange, shingled, in a shallow 9-by-13-inch baking dish; bake until just tender and edges are golden, 10 to 15 minutes.
• Stir together tomatoes, cinnamon, and oregano; season with salt and pepper. Pour mixture over potatoes; scatter with olives, shallots, and oregano sprigs. Top with chicken and drizzle with remaining 1 tablespoon oil. Bake until chicken is browned and crisp and a thermometer inserted into thickest parts (without touching bones) reaches 165 degrees, about 25 minutes. Serve.

Steps:

• 1. In a large skillet, heat oil over medium-low. Season chicken with salt and pepper, and cook until golden and cooked through, 30 to 35 minutes, turning once. Transfer to a plate; cover loosely with aluminum foil (reserve skillet). Set aside. 2. Raise heat to medium; place onion in skillet, and cook, stirring occasionally, until softened, 5 to 7 minutes. Add tomatoes and olives; cook until tomatoes release their juice, 1 to 2 minutes. Remove from heat, and stir in lime juice and cilantro. Season with salt and pepper. Serve on top of chicken.

Steps:

• Combine tomato, celery, bay leaves, cilantro, oregano and simmer til celery is tender.
• Cut Olives and jalapenos in half and drain.
• In separate skillet add olive oil, onion, and garlic and saute til onion is clear. Add Onion olive oil mixture to tomatoes along with capers, jalapenos, olives. Cook for 10 minutes more to bring flavors together. Add salt to taste. Maintain hot.
• Separately Cook fish simply in your preferred manner. I just like to put the fish in a skillet with a little wine, butter and salt. Put on lid and cook til flaky. Serve fish on bed of rice and top with tomato sauce.

Steps:

• Put potatoes through thick slicing blade of food processor.
• Heat 2 tablespoons oil in non-stick skillet or 3 tablespoons in regular skillet. Saute onions over medium high heat until they begin to take on color. Push to the side and add potatoes. Cook, stirring often, until potatoes begin to take on color.
• Put bell peppers and chilies through thick slicing blade of food processor . Add to potatoes with lime juice, garlic and black pepper. Reduce heat and cook until potatoes and peppers are beginning to soften.
• Chop cilantro and add 1/3 cup to skillet, along with tomato puree and fish. Cover fish with vegetables and cook until fish is done, about 8 minutes, depending on thickness of fish.
• Serve the fish with the remaining chopped cilantro for garnish and the lime wedges.

Steps:

• Preheat the broiler. Line a small baking sheet or a pie tin with foil and place the onion and garlic on it. Place under the broiler, close to the heat. Broil for 2 minutes and check. As soon as the garlic skin is charred, remove the cloves and set aside. Turn the onion, using tongs, and continue to broil, turning often, until it is charred and softened, 5 to 10 minutes. Remove from the heat.
• Peel the garlic and transfer to a blender with the onion and tomatoes (do this in 2 batches if your blender is small). Blend until smooth.
• Heat 1 tablespoon of the oil over medium-high heat in a deep lidded frying pan or a heavy casserole. Season the chicken with salt and pepper and brown for 5 minutes on each side, in batches if necessary. Transfer to a bowl. Pour off the fat from the pan.
• Keep the heat high and add the remaining olive oil. Add the blended tomato mixture to the pan all at once. It should sear and splutter. Cook, stirring, for a couple of minutes, until the mixture thickens noticeably, then add 1/2 cup of the stock and salt to taste. Turn the heat down to low and simmer, stirring from time to time, for 15 minutes. Stir in the remaining chicken broth.
• Return the chicken pieces to the sauce, along with any liquid that has accumulated in the bowl. Add the olives, capers, raisins, rosemary, oregano, cinnamon stick, bay leaf, cayenne and squash and bring back to a simmer. Season to taste with salt and pepper, cover and simmer over low heat for 30 minutes, or until the chicken and squash are tender. Stir in the sherry, if desired, and continue to simmer for another 5 minutes. Taste and adjust seasoning. Serve with rice or other grains.

Steps:

• Heat grill to medium.
• Blend dressing, 1 can tomatoes and oregano in blender until smooth. Place chicken on large sheet of heavy-duty foil; bring up foil sides. Top chicken with tomato sauce, remaining tomatoes, olives and peppers. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place packet on grate of grill; cover with lid.
• Grill 45 min. or until chicken is done (165ºF). Cut slits in foil to release steam before opening packet. Serve chicken topped with cheese.