Veracruz-style chicken

Ingredients

• 1.2 L (5 cups)water, divided
• 370 g (2 cups)extra-long-grain rice
• 2.5 ml (½ tsp)reduced-sodium Adobo seasoning with pepper
• 30 ml (2 tbsp)extra-virgin olive oil, divided
• 8 thin fillets, about 907 g (2 lb)boneless, skinless chicken breast
• 1 medium onion, finely chopped, about 360 ml (1½ cups)onion
• 10 ml (2 tsp)chopped garlic
• 0.6 ml (⅛ tsp)dried oregano leaves
• 1 canlow-sodium tomato sauce
• 8pimiento-stuffed Manzanilla olives
• 1pickled jalapeño pepper
• 5 ml (1 tsp)capers
• ½bay leaf
• 30 ml (2 tbsp)finely chopped fresh coriander
• 1, cut into wedgeslemon

Instructions

1. 1

   Cook the rice

   Bring 950 ml (4 cups) of the water to the boil in a saucepan over medium-high heat. Stir in the rice, Adobo seasoning and 5 ml (1 tsp) of the oil, and boil for 1 minute. Lower the heat to medium-low, cover and simmer for about 25 minutes, until the rice is cooked and the liquid has been absorbed.

2. 2

   Brown the chicken

   Meanwhile, heat 10 ml (2 tsp) of the oil in a large frying pan over medium-high heat. Add the chicken and cook for about 7 minutes, turning once, until browned on both sides. Transfer it to a plate. Heat the remaining 5 ml (1 tsp) of oil in the pan, add the onion and cook for about 10 minutes, until soft and translucent. Stir in the garlic and oregano and cook for about 30 seconds, stirring often. Add the tomato sauce, 240 ml (1 cup) of water, olives, jalapeño, capers and bay leaf, then bring the sauce to the boil.

3. 3

   Simmer and serve

   Return the chicken to the pan and cook for about 15 minutes, turning it once, until fully cooked and coated in the sauce. Serve the chicken with the tomato sauce, scattered with coriander, alongside the rice and lemon wedges.

What is Veracruz-style chicken?

Pollo Veracruz takes its inspiration from Veracruz, a coastal region of Mexico where a tomato-based sauce with olives and capers is often paired with fish. This version uses chicken instead, carrying over the sauce’s bright, savoury and gently spicy character.

The chicken browns before simmering in the sauce, which helps it pick up flavour while the rice cooks separately as a simple accompaniment.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 29g protein, 39g carbs, 10g fat.

The rice supplies most of the carbohydrates, while the chicken provides most of the protein. Olive oil and the chicken contribute fat, with smaller amounts from the olives and sauce; serve with a generous portion of vegetables to round out the plate.

The tomato sauce

Tomato sauce: the low-sodium sauce forms the base, while onion, garlic and oregano build a savoury backdrop. Adding water gives it enough liquid to simmer the chicken.

Jalapeños, olives and capers

Pickled jalapeño: it brings heat and acidity, so keep it whole or use less if you prefer a milder sauce. Olives and capers contribute briny, salty notes that balance the tomato.

Browning the chicken

Even heat: brown the fillets in a single layer where possible, turning once after the first side has coloured. If the pan is crowded, work in batches so the chicken browns rather than releases liquid and steams.

How to tell when it is done

Chicken: after about 15 minutes in the sauce, check the thickest part of a fillet; it should be cooked through, with no pink centre. Thin fillets can cook quickly, so begin checking towards the end of the stated time.

Cooking the rice

Rice: keep the pan covered while it simmers on medium-low heat, and avoid stirring so the grains cook evenly. It is ready when tender and the cooking water has been absorbed.

Serving the dish

Serve the chicken with plenty of sauce over or beside the rice, then finish with coriander and lemon. A simple green salad or steamed vegetables make a fresh side alongside the rich, briny sauce.

Recipe notes & tips

• Pat the chicken dry before browning to help it colour in the pan.
• Use a pan large enough to hold the chicken without crowding, or brown it in batches.
• Keep the rice covered during simmering so it cooks evenly and retains its steam.
• Taste the sauce before adding any extra salt, since olives and capers are already salty.
• Serve lemon wedges at the table so everyone can adjust the acidity to taste.

Variations

• Milder sauce: use less pickled jalapeño or leave it out for a gentler flavour.
• More heat: chop the jalapeño before adding it so its spice spreads through the sauce.
• Fresh oregano: use fresh oregano in place of dried, adding it with the garlic.
• Fish-inspired version: use firm fish fillets and simmer only until just cooked through.
• Extra vegetables: serve with steamed green beans or a crisp salad alongside the rice.

Common mistakes to avoid

• Crowding the pan: the chicken steams instead of browning, so cook it in batches if needed.
• Overcooking the chicken: thin fillets can dry out, so check them as the simmering time nears its end.
• Lifting the rice lid repeatedly: escaping steam can slow cooking, so keep the pan covered.
• Adding salt too early: olives and capers add saltiness, so taste the finished sauce before seasoning further.
• Boiling the sauce too hard: a gentle simmer helps the chicken cook evenly without reducing the sauce too quickly.

How to store

Refrigerate the chicken and rice in separate airtight containers for up to 3 days. Reheat until piping hot, adding a splash of water to the sauce or rice if needed; avoid reheating the same portion more than once.

Frequently asked questions