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Chicken Veracruz Style

Mely Martínez - Mexico in my Kitchen
  • minutes
  • Serves 6

INGREDIENTS

2 tbsp

olive oil

Salt and pepper

6

bone-in (skin-on chicken thighs or breasts (about 2 pounds))

1/2

medium white onion (finely chopped)

4

garlic cloves (finely chopped)

2

carrots (diced (about 1 1/4 cup when diced))

1

large potato (diced (about 1 1/4 cup when diced))

1 lb

tomato (chopped (about 3 cups when chopped)*)

1 cup

water

1

bay leave

1/2 tsp

dried thyme or small branch if fresh

1/2 tsp

marjoram (optional)

1/3 cup

pimiento-stuffed olives (sliced)

1/4 cup

raisins

2 tsp

capers