Chicken Veracruz Recipe - Allrecipes.com
Chicken Veracruz Recipe
  • READY IN 40 mins

Chicken Veracruz

Recipe by  

"Flavor from the Gulf of Mexico: Chicken Veracruz is a tender, tangy Mexican-style chicken that simmers in GOYA® Tomato Sauce and GOYA Pickled Jalapeno 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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    40 mins

Directions

  1. Place chicken breast between plastic wrap sheets; using mallet, pound chicken to 1/4 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 jalapenos 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.
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Footnotes

  • Tip by LA COCINA GOYA: Use a tortilla press to Flatten Chicken in Seconds!
  • Pounding chicken to 1/4” 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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Reviews More Reviews

Jan 10, 2012

Both my husband and I thought this was wonderful. No one flavor dominated the dish. It all melded and worked together. I fixed as written except for omitting the cilantro as we don't like the flavor. I also did not add more oil in the sauce in order to cut fat and I don't think the omission did any harm. Thanks for the recipe.

 

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