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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 233.7
  • Total Fat: 4.1 g
  • Cholesterol: 45.6 mg
  • Sodium: 249.0 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 2.6 g
  • Protein: 22.1 g

View full nutritional breakdown of Chicken Veracruz calories by ingredient
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Chicken Veracruz

Submitted by: BHAM-MAMA

Introduction

I subbed chicken for fish because that's what I had on hand. Pounded it thin pan cooked first. Worked just fine!

In a traditional Veracruzan household, you would find papas cambray (roasted tiny white potatoes) and a bowl of savory white rice served alongside

I subbed chicken for fish because that's what I had on hand. Pounded it thin pan cooked first. Worked just fine!

In a traditional Veracruzan household, you would find papas cambray (roasted tiny white potatoes) and a bowl of savory white rice served alongside


Number of Servings: 6

Ingredients

    1 28-ounce can diced tomatoes in juice, well drained, juices reserved


    1/4 cup extra-virgin olive oil
    1/4 cup finely chopped white onion
    3 large garlic cloves, chopped
    3 small bay leaves
    2 tablespoons chopped fresh parsley
    1 teaspoon dried Mexican oregano
    1/4 cup chopped pitted green olives
    2 tablespoons raisins
    2 tablespoons drained capers


    6 4- to 5-ounce red snapper fillets
    3 pickled jalapeņo chiles, halved lengthwise


    Read More http://www.epicurious.com/recipes/food/views/Red-Snapper-Veracruz-Style-108045#ixzz0kfHCuAMP

Directions

Place drained tomatoes in medium bowl. Using potato masher, crush tomatoes to coarse puree. Drain again, reserving juices.

Heat oil in heavy large skillet over medium-high heat. Add onion and stir 30 seconds. Add garlic and stir 30 seconds. Add tomato puree and cook 1 minute. Add bay leaves, parsley, oregano, and 1/4 cup reserved tomato juices. Simmer until sauce thickens, about 3 minutes. Add olives, raisins, capers, and all remaining reserved tomato juices. Simmer until sauce thickens again, stirring occasionally, about 8 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 425°F. Spread 3 tablespoons sauce in bottom of 15x10x2-inch glass baking dish. Arrange fish atop sauce. Sprinkle fish lightly with salt and pepper. Spoon remaining sauce over. Bake uncovered until fish is just opaque in center, about 18 minutes. Using long spatula, transfer fish with sauce to plates. Garnish with pickled jalapeņo halves.



Read More http://www.epicurious.com/recipes/food/views/Red-Snapper-Veracruz-Style-108045#ixzz0kfH0f5Ch


Number of Servings: 6

Recipe submitted by SparkPeople user BHAM-MAMA.






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