MyPlate Chicken Veracruz

Flavor From The Gulf of Mexico Chicken Veracruz is a tender, tangy Mexican-style chicken that simmers in GOYA® Low Sodium 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.

📝 Ingredients

• 5 cups water, divided
• 2 cups Canilla® Extra Long Grain Rice
• 1/2 tsp. Adobo Light with Pepper (50% Less Sodium)
• 2 tbsp. Extra Virgin Olive Oil
• 8 thinly sliced boneless, skinless chicken breast fillets (about 2 lbs.), patted dry
• 1 medium onion, finely chopped (about 1 1/2 cups)
• 2 tsp. GOYA® Minced Garlic
• 1/8 tsp. Oregano Leaf
• 1 can Low Sodium Tomato Sauce
• 8 Manzanilla Spanish Olives Stuffed with Minced Pimientos
• 1 Green Pickled Jalapeño Peppers
• 1 tsp. Capers
• 1/2 GOYA® Bay Leaf
• 2 tbsp. finely chopped fresh cilantro
• 1 lime, cut into wedges

👨‍🍳 Instructions

1. 1Bring 4 cups water to boil in small saucepan over medium-high heat. Stir in rice, Adobo Light and 1 tbsp. oil. Return water to boil. Reduce heat to medium-low. Cook, covered, until rice is tender and water is absorbed, about 25 minutes.
2. 2Meanwhile, heat 2 tsp. 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. Add remaining oil to same skillet. Stir in onions, cooking until soft and translucent, about 10 minutes. Add garlic and oregano to pan; cook until fragrant, about 30 seconds more. Stir in tomato sauce, 1 cup water, olives, jalapeño, capers and bay leaf; bring tomato sauce mixture to boil. Return chicken to pan. Cook, flipping once, until coated in sauce and cooked through, about 15 minutes.
3. 3To serve, divide chicken and sauce evenly among serving dishes; sprinkle with cilantro. Serve with cooked rice and lime wedge.