Chicken Veracruz

<h2 class="subheader">Flavor From The Gulf of Mexico</h2> Chicken Veracruz is a tender, tangy Mexican-style chicken that simmers in GOYA® <a title="Tomato Sauce" href="https://goya.com/en/products/tomato-sauce" data-id="7822">Tomato Sauce </a>and GOYA® <a title="Green Pickled Jalapeño Peppers" href="https://goya.com/en/products/jalapeno-peppers" data-id="7860">Pickled Jalapeño Peppers.</a> This main course, from Mexico’s Veracruz region, was first conceived with red snapper and gets an update for families that love new combinations of chicken and Mexican flavors.

Total Time

40m

Prep Time:15m

Yields:4 Servings

Save

Ingredients

boneless, skinless chicken breasts (about 2 lbs.)

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

¼ cup

GOYA® Extra Virgin Olive Oil, divided

medium yellow onion, finely chopped (about 1½ cups)

2 tsp.

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

⅛ tsp.

GOYA® Oregano Leaf

1 can
(8 oz.)

GOYA® Tomato Sauce

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimiento, thinly sliced

2 tsp.

GOYA® Capers

GOYA® Bay Leaf

GOYA® Jalapeño Peppers, finely chopped (about 1 tbsp.)

2 tbsp.

finely chopped fresh cilantro

2 cups

cooked GOYA® Canilla® Extra Long Grain Rice

lime, cut into wedges

Directions

Kitchen View

Step 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.

Step 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 jalapeños to pan; bring tomato sauce mixture to boil.

Step 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.

Step 4

To serve, divide chicken and sauce evenly among serving dishes; sprinkle with cilantro. Serve with rice and lime wedge.

Use a tortilla press to Flatten Chicken in Seconds!

Pounding chicken to ¼” thickness helps it cook quickly and evenly. But if the thought of struggling with the mallet makes you want to skip the recipe altogether, instead, use your tortilla press to do the hard work! Place the chicken breast in zip-top plastic bag (or between two pieces of plastic wrap). Then, place the breast in the middle of the tortilla press and apply even pressure to flatten the chicken in a snap.

Use a tortilla press to Flatten Chicken in Seconds!

Pounding chicken to ¼” thickness helps it cook quickly and evenly. But if the thought of struggling with the mallet makes you want to skip the recipe altogether, instead, use your tortilla press to do the hard work! Place the chicken breast in zip-top plastic bag (or between two pieces of plastic wrap). Then, place the breast in the middle of the tortilla press and apply even pressure to flatten the chicken in a snap.

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Plan Your Summer Outdoor Menu

Get ready for sunny days and backyard celebrations by planning your summer grilling menu in advance.

Learn More

Join La Cocina Goya®

Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.

Create Account

Recipe Tags

Main Dish

Mexico

Chicken

Skillet

Chicken Veracruz

Prep Time: 15m

Total time: 40m

Yields: 4 Servings

Ingredients

boneless, skinless chicken breasts (about 2 lbs.)

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

¼ cup

GOYA® Extra Virgin Olive Oil, divided

medium yellow onion, finely chopped (about 1½ cups)

2 tsp.

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

⅛ tsp.

GOYA® Oregano Leaf

1 can (8 oz.)

GOYA® Tomato Sauce

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimiento, thinly sliced

2 tsp.

GOYA® Capers

GOYA® Bay Leaf

GOYA® Jalapeño Peppers, finely chopped (about 1 tbsp.)

2 tbsp.

finely chopped fresh cilantro

2 cups

cooked GOYA® Canilla® Extra Long Grain Rice

lime, cut into wedges

Directions

Step 1

Step 2

Step 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.

Step 4

To serve, divide chicken and sauce evenly among serving dishes; sprinkle with cilantro. Serve with rice and lime wedge.

Chicken Veracruz

Ingredients

Directions

Products in this Recipe

Adobo All-Purpose Seasoning with Pepper

Extra Virgin Olive Oil

Minced Garlic

Oregano Leaf

Tomato Sauce

Manzanilla Spanish Olives Stuffed with Minced Pimiento

Capers

Bay Leaf

Jalapeño Peppers

Canilla<sup>®</sup> Extra Long Grain Rice

Related Recipes

Main Dish

Mexican-Style Pollo Asado al Carbon

Main Dish

Black Bean and Sweet Potato Burrito Bowls

Main Dish

Cumin Roasted Winter Vegetable and Lentil Bowls

Main Dish

Baked Salmon with Olive and Almonds

Main Dish

Cuban-Inspired Mojo Pork Roast

Main Dish

Puerto Rican Inspired Bitter Orange Chicken

Main Dish

Citrus and Chile-Roasted Chicken

Main Dish

Roasted Turkey Breast with Chorizo

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Plan Your Summer Outdoor Menu

Join La Cocina Goya®

Recipe Tags

Chicken Veracruz

Ingredients

Directions

Chicken Veracruz

Ingredients

Directions

Join GOYA® now