Pollo a la Veracruzana (Chicken in Olive and Caper Sauce)
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Ingredients
- 800 g chicken thighs, bone-in
- 400 g plum tomatoes
- 50 g green olives, pitted
- 1 tbsp capers
- 1 onion
- 3 garlic cloves
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 477 kcal
- Protein
- 34.8 g
- Carbohydrate
- 6.8 g
- of which sugars
- 5.2 g
- Fat
- 33.9 g
- of which saturates
- 8.3 g
- Fibre
- 2.1 g
- Salt
- 1.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the chicken thighs in the olive oil, then set aside.
- 2
Fry the onion and garlic cloves in the same pan for 5 minutes until soft.
- 3
Add the plum tomatoes, green olives and capers, then return the chicken to the pan.
- 4
Cover and simmer for 30 minutes until the chicken is cooked through with no pink remaining.
- 5
Serve the chicken with its sauce spooned over.
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