Veracruz sauce is customarily presented with fish, for example, red snapper or shrimp. Here, we've blended things up with chicken thighs that heat up delicious and fresh.
Fixings
Fixings on special
Kroger
8421 Winton Rd Ste A
CINCINNATI OH 45231
2 pounds bone-in, skin-on chicken thighs (around 6)
Legitimate salt and crisply ground pepper
12 ounces medium red potatoes, daintily cut (2 mugs)
3 tablespoons additional virgin olive oil
Bertolli Extra Virgin Olive Oil
1 can (14 ounces) fire-cooked diced tomatoes
1/8 teaspoon ground cinnamon
Kroger Ground Cinnamon 4 Oz
$2.89 for 1 thing through 06/26
1 teaspoon cleaved crisp oregano leaves, in addition to 4 sprigs
1 container set and divided green olives, for example, Castelvetrano
2 shallots, peeled and daintily cut (3/4 glass)
Bearings
1.
Preheat stove to 450 degrees with rack in upper third. Season chicken on the two sides with salt and pepper.
2.
Hurl potatoes with 2 tablespoons oil; season with salt and pepper. Organize, shingled, in a shallow 9-by-13-inch heating dish; prepare until the point that only delicate and edges are brilliant, 10 to 15 minutes.
3.
Blend together tomatoes, cinnamon, and oregano; season with salt and pepper. Pour blend over potatoes; disperse with olives, shallots, and oregano sprigs. Top with chicken and shower with residual 1 tablespoon oil. Heat until the point that chicken is carmelized and fresh and a thermometer embedded into thickest parts (without touching bones) achieves 165 degrees, around 25 minutes. Serve.
Fixings
Fixings on special
Kroger
8421 Winton Rd Ste A
CINCINNATI OH 45231
2 pounds bone-in, skin-on chicken thighs (around 6)
Legitimate salt and crisply ground pepper
12 ounces medium red potatoes, daintily cut (2 mugs)
3 tablespoons additional virgin olive oil
Bertolli Extra Virgin Olive Oil
1 can (14 ounces) fire-cooked diced tomatoes
1/8 teaspoon ground cinnamon
Kroger Ground Cinnamon 4 Oz
$2.89 for 1 thing through 06/26
1 teaspoon cleaved crisp oregano leaves, in addition to 4 sprigs
1 container set and divided green olives, for example, Castelvetrano
2 shallots, peeled and daintily cut (3/4 glass)
Bearings
1.
Preheat stove to 450 degrees with rack in upper third. Season chicken on the two sides with salt and pepper.
2.
Hurl potatoes with 2 tablespoons oil; season with salt and pepper. Organize, shingled, in a shallow 9-by-13-inch heating dish; prepare until the point that only delicate and edges are brilliant, 10 to 15 minutes.
3.
Blend together tomatoes, cinnamon, and oregano; season with salt and pepper. Pour blend over potatoes; disperse with olives, shallots, and oregano sprigs. Top with chicken and shower with residual 1 tablespoon oil. Heat until the point that chicken is carmelized and fresh and a thermometer embedded into thickest parts (without touching bones) achieves 165 degrees, around 25 minutes. Serve.
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