Community Greens

People of all colors discussing evergreen ideas.

Chicken Veracruz

The rewards of community gardening are on the vine as tomatoes, eggplants and all sorts of  peppers are well grown and ready for the table. I am always on the lookout for new recipes and when I came across Chicken Veracruz, which used poblano, jalepeno and pimento stuffed olives, it was the perfect dish. The pimento is a chili pepper with one of the lowest Scoville scale (heat) ratings.

ABOUT PEPPERS:

Peppers are easy to grow, each bearing fruits with varying degrees of heat. They take up little space, so plant several types. They grow well in containers.

Poblano or ancho peppers are mildly hot and often used for stuffing. Jalapenos are several times hotter. Tabasco peppers are up to 50 times hotter, and habaneros are 100 times hotter.

Variety is the biggest determinant of spiciness but plants suffering from water or nutrient stress produce fewer but hotter peppers. Cool, cloudy weather makes peppers less hot.

Chicken Veracruz

Chicken Veracruz

Prep Time: 10 minutes Cook Time: 15 min Level: Easy Serves: 4 servings.

Ingredients
1 tablespoon extra-virgin olive oil
4 skin-on, bone-in chicken breasts (about 1 1/2 pounds)
1 teaspoon dried oregano
Kosher salt
1 poblano chile pepper, stemmed and seeded
1/2 white onion
1 large tomato
2 cloves garlic
1/2 cup chopped mild pickled jalapeno peppers
1/2 cup green olives with pimientos, roughly chopped
1 cup dry white wine

Directions
Heat the olive oil in a large deep skillet over high heat. Pat the chicken dry and sprinkle with the oregano and 1 teaspoon salt. Sear the chicken until well browned, about 7 minutes per side.

Meanwhile, slice the poblano into strips and thinly slice the onion. Cut the tomato into 8 wedges and smash the garlic.

Once the chicken is browned, scatter the poblano, onion, tomato, garlic, jalapenos and olives over and around the chicken. Cook until the vegetables begin to soften slightly, about 5 minutes. Sprinkle with 1/2 teaspoon salt. Add the wine and bring to a boil; cover and simmer until the chicken is cooked through and the vegetables are soft, about 10 minutes. Serve the chicken with the vegetables.

Per serving: Calories 421; Fat 22 g (Saturated 5 g); Cholesterol 109 mg; Sodium 1,304 mg; Carbohydrate 9 g; Fiber 1 g; Protein 36 g

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