Chik'n Vera Cruz
This is a take on a classic dish from Vera Cruz on the gulf coast of Mexico. The town is known for having more Spanish culinary influence than any other city in Mexico. This shows up in the city’s most famous dish: fish cooked with tomatoes, olives, capers and wine.
Recipe submitted by Chef Richard Landau of Philadelphia’s Vedge Restaurant – a vegetable restaurant that was named one of the city’s top three restaurants by Philadelphia Magazine. Chef Richard won the Food Network’s 2013 Chopped show, and he created this recipe as part of the “Welcome America” festival demonstration in Philadelphia on July 4, 2014, for the MorningStar Farms® Good Food for Good Times tour.
This recipe has not been tested or modified by the MorningStar Farms® kitchen.
Prep Time: 20 minutes
Total Time: 40 minutes
- 1 box, 4 count
- 2 tablespoons olive oil, divided
- 1/4 cup chopped red onion
- 1/4 cup chopped red bell pepper
- 1/4 cup sliced green olives
- 2 tablespoons capers-drained
- 2 teaspoons minced garlic
- 2 oz white wine
- 1 cup diced plum tomatoes
- 6 ounces vegetable stock or water
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons chile powder
- 1/2 teaspoon salt
1 Rub the chile powder evenly onto both sides of the Morningstar Farms Grillers Chik’n Veggie Patties.
2 Heat a large sauté pan on med-high heat on the stove. Add the 1 tablespoon of oil. When the oil has warmed, carefully add the chick’n.
3 Brown on each side – approx 3-4 minutes per side. Then remove the patties onto a serving dish.
4 In the same pan, add the remaining olive oil. When the oil warms, add the onion and pepper. Sauté for 3 minutes, then add the garlic. Sauté with the garlic 1 more minute.
5 Add the tomatoes, olives, capers and salt – stir then add the wine. Reduce the wine by half (about 2-3 minutes), then add the stock. Reduce heat to medium and simmer for 3 more minutes. Then remove from heat and stir in the cilantro.
6 Spoon the sauce evenly over the top of the chik’n patties.
Optional garnishes: lime, jalapeno and avocado
Optional sides: black beans or rice