Chicken Veracruz Recipe

Chicken Veracruz Recipe

  • 4 (8 ounce) boneless, skinless chicken breasts
  • Goya Adobo All-Purpose Seasoning with Pepper, to taste
  • 1/4 cup Goya Extra Virgin Olive Oil, divided
  • 1 medium yellow onion, finely chopped
  • 2 teaspoons Goya Minced Garlic
  • 1/8 teaspoon Goya Oregano Leaf
  • 1 (8 ounce) can Goya Tomato Sauce
  • 12 Goya Manzanilla Olives Stuffed with Minced Pimientos, sliced
  • 2 teaspoons Goya Capers
  • 1/2 Goya Bay Leaves
  • 1 Goya Green Pickled Jalapeno Pepper, finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 2 cups cooked Canilla Extra Long Grain Rice
  • 1 lime, cut into wedges
  1. Place chicken breast between plastic wrap sheets; using mallet, pound chicken to 1/4 thickness; repeat with remaining breasts. Season chicken with adobo. Heat 2 tbsp. oil in large skillet over medium-high heat. Add chicken; cook until light golden brown on both sides, flipping once, about 7 minutes; set aside.
  2. Add onions; cook until soft and translucent, about 10 minutes. Add garlic and oregano to pan; cook until fragrant, about 30 seconds more. Add tomato sauce, 1 cup water, olives, capers, bay leaf and jalapenos to pan; bring tomato sauce mixture to boil.
  3. Transfer chicken to pan; cook, flipping once, until coated in sauce and cooked through, about 15 minutes more. Remove chicken from pan; stir remaining oil into tomato sauce mixture.
  4. To serve, divide chicken and sauce evenly among serving dishes; sprinkle with cilantro. Serve with rice and lime wedge.
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