Chicken Veracuz
Recipe type: Chicken, Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
A tender, tangy Mexican-style chicken
  • 2 tbsp. GOYA® Extra Virgin Olive Oil
  • 1 lb boneless, skinless chicken breast
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • ½ tsp dried oregano
  • ¼ tsp turmeric
  • 1 cup Pomi Strained Tomatoes
  • 1 cup water
  • 1 tsp. salt
  • ½ tsp ground black pepper
  • GOYA® Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced
  • 1 jalapeño, finely chopped
  • 1 tsp GOYA® Capers
  • 1 Bay leaf
  • 2 Tbsp finely chopped fresh cilantro (optional)
  1. Using a meat mallet, pound out chicken breast to approximately ½ inch thickness.
  2. Heat 2 Tbsp olive oil in large skillet over medium-high heat. Add chicken; cook until light golden brown on both sides, flipping once, about 5 minutes; set aside.
  3. Stir in onions, cooking until soft and translucent, about 10 minutes. Add jalapeño and cook until softened. Add garlic and cook until fragrant, about a minute.
  4. Add turmeric and oregano to pan and cook for about 30 seconds. Stir in tomato sauce, 1 cup water, salt, pepper, olives, jalapeño, capers and bay leaf. Bring tomato mixture to boil.
  5. Return chicken to pan. Cook, flipping once, until coated in sauce and cooked through, about 15 minutes.
  6. To serve, divide chicken and sauce evenly among serving dishes; sprinkle with cilantro. Serve with rice.
Recipe by Run DMT at