Entree: Mexico – Veracruz – Pollo a la Veracruzana (Veracruz-style chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 2 boneless skinless chicken breasts, approx. 1.5 lb (680 g) total, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 medium white onion, about 6 oz (170 g), chopped
- 2 cloves garlic, minced
- 1 green bell pepper, about 6 oz (170 g), chopped
- 1 medium zucchini, about 7 oz (200 g), quartered and sliced
- 1 1/2 cups (360 ml) tomato sauce
- 1/2 cup (120 ml) low-sodium chicken stock
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) dried oregano
- Salt to taste
- Freshly ground black pepper to taste
- 2 cups (370 g) cooked brown rice
- 1 ripe avocado, sliced

Instructions

1. Heat oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper and brown in batches 3–4 minutes per side; transfer to a bowl.
2. In the same skillet, sauté the onion until translucent, about 4 minutes; add garlic and cook 30 seconds.
3. Add the chopped green bell pepper and zucchini; cook 3–4 minutes until beginning to soften.
4. Stir in the tomato sauce, chicken stock, cumin, and oregano; bring to a simmer.
5. Return the browned chicken to the skillet, cover, and simmer 12–15 minutes until chicken is cooked through and flavors meld.
6. Taste and adjust seasoning with salt and pepper. Serve the pollo a la Veracruzana over brown rice and top with sliced avocado.