CHICKEN VERACRUZ

CHICKEN VERACRUZ image

Yield 4 people

Number Of Ingredients 14

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4 Boneless, Skinless Chicken Breasts (about 2 lbs.)
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
¼ cup GOYA® Extra Virgin Olive Oil, divided
1 medium yellow onion, finely chopped (about 1½ cups)
2 cloves garlic, finely chopped
1/8 tsp. GOYA® Oregano Leaf
1 cans (8 oz.) GOYA® Tomato Sauce
12 GOYA® Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced
2 tsp. Capers
½ GOYA® Bay Leaves
1 GOYA® Pickled Jalapeño Pepper, finely chopped (about 1 tbsp.)
2 tbsp. finely chopped fresh cilantro
2 cups cooked CANILLA® Extra-Long Grain Rice
1 lime, cut into wedges

Steps:

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. 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.