Chicken a la Veracruzana (Pollo a la Veracruzana) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 264) by Rick Bayless and Deann Groen Bayless

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Notes about this recipe

  • Eat Your Books

    Can substitute canned tomatoes for fire-roasted canned tomatoes; ground cinnamon for Mexican cinnamon; and green olives for manzanilla olives. See recipe for variations.

  • hirsheys on January 14, 2023

    This is a very easy slow cooker meal. I used boneless skinless breasts, not the skinned parts that were called for, and would do so again. I found this very cozy, but not terribly exciting. That said, my jalapenos were mild, so I think it’d be a very different dish with the super spicy ones you get in cans. I’d certainly make it again - it’s super easy - but I’m not blown away like I have been with some of Bayless’ other dishes. (I anticipate that it may improve tomorrow, though - these types of stews often do.)

  • heatherlee on March 06, 2019

    I opted to puree the fire roasted tomatoes using an immersion blender. The parsley added to the sauce just before serving brought a certain bitterness to the dish that I didn't like. Next time I will skip the parsley and add more of the manzanilla olives.

  • PennyG on September 27, 2014

    This was nice. Chicken was falling off the bone and the sauce was good. I would add more olives. More of a winter dish than for a still hot and humid evening in San Antonio!

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