Chicken Veracruz
Flavor From The Gulf of Mexico
Chicken Veracruz is a tender, tangy Mexican-style chicken that simmers in GOYA® Tomato Sauce and GOYA® Pickled Jalapeño Peppers.
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
Ingredients
4
boneless, skinless chicken breasts (about 2 lbs.)
¼ cup
1
medium yellow onion, finely chopped (about 1½ cups)
2 tsp.
⅛ tsp.
1 can
(8 oz.)
12
2 tsp.
1
2 tbsp.
finely chopped fresh cilantro
2 cups
1
lime, cut into wedges
Directions
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.
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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.
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Chicken Veracruz
Prep Time 15m
Total time 40m
Yields: 4 Servings
Flavor From The Gulf of Mexico
Chicken Veracruz is a tender, tangy Mexican-style chicken that simmers in GOYA® Tomato Sauce and GOYA® Pickled Jalapeño Peppers.
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.
Ingredients
4
boneless, skinless chicken breasts (about 2 lbs.)
¼ cup
1
medium yellow onion, finely chopped (about 1½ cups)
2 tsp.
⅛ tsp.
1 can (8 oz.)
12
2 tsp.
1
2 tbsp.
finely chopped fresh cilantro
2 cups
1
lime, cut into wedges
Directions
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.
