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Chicken Veracruz

 Chicken Veracruz
Chicken Veracruz is a tender, tangy Mexican-style chicken that simmers in GOYA® Tomato Sauce and GOYA® Pickled Jalapeño Peppers.
4 ServingsPrep:15 min. Total Time: 40 min.


  • 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 Jalapeño 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


  • 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 of 2

Chicken Veracruz (continued)

Directions (continued)

  • 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.
  • 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. Yield: 4
  • servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.