Chicken Veracruz

Flavor from the Gulf of Mexico
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: Serves 4
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4 boneless, skinless chicken breasts (about 2 lbs.)

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

1/4 cup GOYA® Extra Virgin Olive Oil, divided

1 medium yellow onion, finely chopped (about 1 1/2 cups)

2 tsp. GOYA® Minced Garlic, or 2 cloves garlic, finely chopped

1/8 tsp. GOYA® Oregano Leaf

1 cans (8 oz.) GOYA® Tomato Sauce

12 GOYA® Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced

2 tsp. GOYA® Capers

1/2 GOYA® Bay Leaves

1 GOYA® Pickled Jalapeno Pepper, finely chopped (about 1 tbsp.)

2 tbsp. finely chopped fresh cilantro

2 cups cooked CANILLA® Extra-Long Grain Rice

1 lime, cut into wedges


  1. 1. Place chicken breast between plastic wrap sheets; using mallet, pound chicken to ¼" 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. 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. 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. 4. To serve, divide chicken and sauce evenly among serving dishes; sprinkle with cilantro. Serve with rice and lime wedge.
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