Baked Chicken Veracruz
Veracruz sauce is traditionally served with seafood, such as red snapper or shrimp. Here, we've mixed things up with chicken thighs that bake up juicy and crisp. Source: Martha Stewart Living, December 2017 4 servings, 1hr, 20 min.
2 pounds bone-in, skin-on chicken thighs (about 6)
Kosher salt and freshly ground pepper
12 ounces medium red potatoes, very thinly sliced (2 cups)
3 tablespoons extra-virgin olive oil
1 can (14 ounces) fire-roasted diced tomatoes
1/8 teaspoon ground cinnamon
1 teaspoon chopped fresh oregano leaves, plus 4 sprigs
1 cup pitted and halved green olives, such as Castelvetrano
2 shallots, peeled and thinly sliced (3/4 cup)
Kosher salt and freshly ground pepper
12 ounces medium red potatoes, very thinly sliced (2 cups)
3 tablespoons extra-virgin olive oil
1 can (14 ounces) fire-roasted diced tomatoes
1/8 teaspoon ground cinnamon
1 teaspoon chopped fresh oregano leaves, plus 4 sprigs
1 cup pitted and halved green olives, such as Castelvetrano
2 shallots, peeled and thinly sliced (3/4 cup)
DIRECTIONS
1. Preheat oven to 450 degrees with rack in upper third. Season chicken on both sides with salt and pepper.
2. Toss potatoes with 2 tablespoons oil; season with salt and pepper. Arrange, shingled, in a shallow 9-by-13-inch baking dish; bake until just tender and edges are golden, 10 to 15 minutes.
3.Stir together tomatoes, cinnamon, and oregano; season with salt and pepper. Pour mixture over potatoes; scatter with olives, shallots, and oregano sprigs. Top with chicken and drizzle with remaining 1 tablespoon oil. Bake until chicken is browned and crisp and a thermometer inserted into thickest parts (without touching bones) reaches 165 degrees, about 25 minutes. Serve.
Note to self. If I make this again, do two or three layers of potatoes. The single layer disappeared in the final dish.
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