Chicken Veracruz

Chicken Veracruz
Serves: 4
  • 1 ½ lbs. chicken breast
  • 1 t. oregano
  • 1 T. olive oil
  • 1 poblano chile OR green bellpepper, chopped
  • ½ white onion, chopped
  • 1 large tomato, chopped
  • 2 cloves garlic, minced
  • ½ cup chopped, mild pickled jalapenos
  • ½ cup green olives with pimentos, chopped
  • 1 cup dry white wine
  1. Pat the chicken dry and sprinkle with oregano and salt.
  2. Heat the olive oil in a large skillet over high heat. Sear the chicken until well browned, about 7 minutes each side.
  3. Once the chicken is browned, add in the poblano pepper, onion, tomato, garlic, jalapenos, and olives. Cook until the vegetables begin to soften slightly, about 5 minutes.
  4. Sprinkle the meat and vegetables with ½ t. salt. Add in the wine and bring to a boil. Cover and simmer until chicken is cooked through and vegetables are soft, about 10 minutes.
  5. Serve with vegetables and Spanish rice.