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Chicken Veracruz

Prep time 15 mins
Cook time 45 mins
Yield 4 Servings
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.


  • 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 1½ cups)
  • 2 teaspoons GOYA Minced Garlic, or 2 cloves garlic, finely chopped
  • 1/8 teaspoon GOYA Oregano Leaf
  • 1 cans (8 oz.) GOYA Tomato Sauce
  • 12 GOYA Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced
  • 2 teaspoons GOYA Capers
  • 2 GOYA Bay Leaves
  • 1 GOYA Pickled Jalapeño Pepper, finely chopped (about 1 tbsp.)
  • 2 tablespoons finely chopped fresh cilantro
  • 2 cups cooked CANILLA® Extra-Long Grain Rice
  • 1 lime, cut into wedges

How to Make It

  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.


  3. 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.


  5. 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.


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