Tender, tangy braised chicken, inspired by the cuisine of the Veracruz region of Mexico. Classically prepared with red snapper, fresh from the Gulf of Mexico.

4 tbsp. Goya Olive Oil

2 cups onion, chopped

1-1/2 tsp. Goya Minced Garlic or 3 cloves garlic minced

1 tbsp. Goya Jalapeños, finely chopped

3 cups chopped tomatoes

1 tsp. dried oregano

1 tsp. salt

2 tsp. Goya Capers

12 Goya Spanish Stuffed Olives, sliced

2 bay leaves

2 lbs. boneless, skinless chicken breasts, pounded

Accompaniments:

2 cups cooked rice

1/4 cup fresh cilantro, chopped

limes wedges

1.	Heat oil in a skillet on medium. Stir in onion and garlic and cook until onion is translucent. Stir in jalapeño, tomato, dried oregano, salt, capers, olives and bay leaves. Simmer for 15 minutes stirring often.
2.	Add chicken breasts and cover with sauce. Cook for 7 minutes on each side or until cooked throughout.
3.	Serve over rice with fresh cilantro sprinkled on top and lime wedges.

Makes 4 servings