 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Chicken Veracruz is a tender, tangy Mexican-style chicken that simmers in GOYA® Tomato Sauce and GOYA® Pickled Jalapeño Peppers. Ingredients:
4 boneless skinless chicken breasts (about 2 lbs.) |
goya® adobo all-purpose seasoning with pepper, to taste |
1/4 cup goya® extra virgin olive oil, divided |
1 medium yellow onion. finely chopped (about 1-1/2 cups) |
2 teaspoons goya® minced garlic or 2 cloves garlic, finely chopped |
1/8 teaspoon goya® oregano leaf |
1 can (8 oz.) goya® tomato sauce |
12 goya® manzanilla olives stuffed with minced pimentos, thinly sliced |
2 teaspoons goya® capers |
1/2 goya® bay leaves |
1 goya® green pickled jalape±o pepper, finely chopped (about 1 tablespoon) |
2 tablespoons finely chopped fresh cilantro |
2 cups cooked canilla® extra-long grain rice |
1 lime, cut into wedges |
Directions:
1. Place chicken breast between plastic wrap sheets; using mallet, pound chicken to 1/4-inch 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.
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.
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.
4. To serve, divide chicken and sauce evenly among serving dishes; sprinkle with cilantro. Serve with rice and lime wedge. Yield: 4 servings.
|
|