Chicken Veracruz Recipe

Name: Chicken Veracruz
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 2 lbs.); GOYA(R) Adobo All-Purpose Seasoning with Pepper, to taste; 1/4 cup GOYA Extra Virgin Olive Oil, divided; 1 medium yellow onion, finely chopped (about 11/2 cups); 2 teaspoons GOYA Minced Garlic, or 2 cloves garlic, finely chopped; 1/8 teaspoon GOYA Oregano Leaf; 1 cans (8 oz.) GOYA Tomato Sauce; 12 GOYA Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced; 2 teaspoons GOYA Capers; 2 GOYA Bay Leaves; 1 GOYA Pickled Jalapeno Pepper, finely chopped (about 1 tbsp.); 2 tablespoons finely chopped fresh cilantro; 2 cups cooked CANILLA(R) Extra-Long Grain Rice; 1 lime, cut into wedges

Servings: persons

4 boneless, skinless chicken breasts (about 2 lbs.)
GOYA(R) Adobo All-Purpose Seasoning with Pepper, to taste
1/4 cup GOYA Extra Virgin Olive Oil, divided
1 medium yellow onion, finely chopped (about 11/2 cups)
2 teaspoons GOYA Minced Garlic, or 2 cloves garlic, finely chopped
1/8 teaspoon GOYA Oregano Leaf
1 cans (8 oz.) GOYA Tomato Sauce
12 GOYA Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced
2 teaspoons GOYA Capers
2 GOYA Bay Leaves
1 GOYA Pickled Jalapeno Pepper, finely chopped (about 1 tbsp.)
2 tablespoons finely chopped fresh cilantro
2 cups cooked CANILLA(R) 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.", "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.", "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.", "To serve, divide chicken and sauce evenly among serving dishes; sprinkle with cilantro. Serve with rice and lime wedge."]

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 boneless, skinless chicken breasts (about 2 lbs.), GOYA(R) Adobo All-Purpose Seasoning with Pepper, to taste, 1/4 cup GOYA Extra Virgin Olive Oil, divided, 1 medium yellow onion, finely chopped (about 11/2 cups), and more.

Yes, Chicken Veracruz falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Veracruz

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions