Chicken Breasts and Lentils a la Veracruzana

Chicken Breasts and Lentils a la Veracruzana

Serves 4


1 cup French lentils (Lentiles de Puy, the small green ones — they stay intact better, or use brown lentils)

2 large carrots, cut into small dice

1 large onion, cut into small dice

2 tablespoons olive oil

2-1/2 cups water or low-sodium vegetable stock

1/4 teaspoon salt

Freshly-ground black pepper

Heat the olive oil in a Dutch oven.  Add the onion, carrot, salt, and pepper and saute for 5 minutes or so, until they soften slightly.  Add the lentils and the water or stock and bring to a boil.  Lower the heat to a simmer and cover the pot.  Cook the lentils for 25 minutes, stirring occasionally and checking to see that the liquid hasn’t all been absorbed (add a little water if you need some).


2 tablespoons olive oil

3 cloves of garlic, peeled and thinly sliced

1/4 teaspoon salt

4 canned pickled jalapeño peppers, stemmed, seeded, and cut into thin slices

1/4 cup dry white wine

1/2 cup stuffed green olives, roughly chopped

1 teaspoon Worcestershire sauce

4 stems fresh thyme

A pinch each of ground cloves and cinnamon

1 28-ounce can fire roasted diced tomatoes

Put the garlic slices, salt, and the olive oil in a large skillet over low heat.  Heat, stirring occasionally, until the garlic just starts to turn a light golden color.  Raise the heat to medium and add the pickled jalapeños (make sure you don’t have your face right over the pan), stir for 30 seconds, then add the wine.  Let the wine cook until it’s virtually gone, then add the rest of the ingredients.  Simmer the sauce for about 10 minutes until it thickens slightly.  Turn off the heat until the lentils are finished.


4 bone-in chicken breast halves, skin removed, and each half cut into two pieces

Add the sauce to the lentils, then tuck the chicken pieces in, making sure they’re completely submerged.  Bring the mixture just to the boil, then turn the heat to low, cover the pot, and cook for 30 minutes, stirring once or twice.  The mixture should have a little liquid but not be soupy.  If the chicken’s cooked and it all seems too liquidy, remove the chicken and put it on a plate covered with foil to keep warm, then raise the heat and boil the liquid until it’s reduced a little.  Add the chicken back in and serve.

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