Chicken Veracruz Recipe

Name: Chicken Veracruz
Yield: 4 servings
Cuisine: American
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."]

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Chicken Veracruz

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