Chicken Veracruz
- Yield: Serves 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 813
- Total Fat
- 22
- Saturated Fat
- 4
- Carbohydrates
- 91
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 60
- Cholesterol
- 166
- Sodium
- 536
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
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
Directions
- 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. 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.