Pollo a la Veracruzana (Veracruz Chicken with Tomato, Olives and Capers)
Juicy chicken thighs simmered in a bright tomato sauce with olives, capers and pickled jalapeños, Veracruz style.
- Time1 hr
- LevelEasy
- Costabout £1.29 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Season the chicken with the salt. Heat the oil in a wide casserole over a medium-high heat and brown the thighs, skin side down, for 8 minutes. Turn and brown for 3 minutes more, then take out.
- 2
Pour off all but 1 tablespoon of fat. Cook the onion for 6 minutes until soft, adding the garlic for the last minute.
- 3
Add the tomatoes, water, bay, oregano and cinnamon. Return the chicken, skin side up. Simmer gently, half covered, for 30 minutes.
30 min - 4
Stir in the olives, capers and jalapeños and simmer uncovered for 10 minutes, until the sauce is thick and the chicken is tender.
- 5
Meanwhile cook the rice following the packet.
- 6
Stir the lime juice into the sauce, taste for salt and serve spooned over the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.