Chicken Veracruz

By carvalhohm

Ingredients

• 4 boneless, skinless chicken breasts (about 2 lbs.) Adobo All-Purpose Seasoning with Pepper, to taste
• 1/4 cup Extra Virgin Olive Oil, divided
• 1 medium yellow onion, finely chopped (about 1 1/2 cups)
• 2 tsp. Minced Garlic, or 2 cloves garlic, finely chopped
• 1/8 tsp. Oregano Leaf
• 1 can (8 oz.) Tomato Sauce
• 12 Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced
• 2 tsp. Capers
• 1/2 Bay Leaves
• 1 Jalapeño Peppers, finely chopped (about 1 tbsp.)
• 2 tbsp. finely chopped fresh cilantro
• 2 cups cooked CANILLA® Extra-Long Grain Rice
• 1 lime, cut into wedges

Details

Preparation time 15mins
Cooking time 40mins

Preparation

Step 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.

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.

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.

To serve, divide chicken and sauce evenly among serving dishes; sprinkle with cilantro. Serve with rice and lime wedge.