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Chef's Life Recipes

Pollo Veracruz & GOYA

April 13, 2019
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What an honor to be a Chef Presenter for Goya Foods at the Hispanic Lifestyle Latina Conference.

Chef Rosie representing Goya Foods at Hispanic Lifestyle Latina Convention

I wanted to make a dish that we serve at my restaurant and stay true to my cooking, but still using a product that I truly believe in. I love Goya and I won’t lie when I tell you that I was tickled to do a cooking demo for them.

As a Latina Chef, Goya is a product that we take pride in. They have a wholesome, quality product. I was thrilled to find out the number of products that supported this dish. It was a great collaboration and I’m proud to share this recipe with you.

Pollo Veracruz – Food Photography by Carl Kravats

Pollo Veracruz

author: chef rosie

yields: 4 servings

Ingredients

• 1.5 pounds of skinless chicken breast or chicken tenders

• 2-4 oz of Goya Extra Virgin Olive Oil

Goya Perfect Seasoning

• ¼ cup of yellow onion, diced

• 1 tablespoon of Goya minced Garlic, or 2 cloves minced

• ½ cup Goya manzanilla olives with pimentos, roughly chopped or sliced.  (You can also use with pits like my mom used to do)

• 14 oz can of Goya Artichokes hearts, drained

• Cherry or Heirloom tomatoes halved

• 6 oz of Goya Garbanzo, Chicken Peas

• 2 tsps of Goya Nonpareils Spanish Capers (optional)

• Fresh cilantro, divided, minced and save some sprigs for garnish

• 4 Goya Bay leaves

Goya tomato sauce

Goya Garlic Salt

• ½ cup or 4 oz of Goya white wine

• 2 tablespoons of Goya powdered Chicken flavor bouillon

Season your chicken with the Goya Perfect Seasoning, Black Pepper, Garlic Salt.

Heat and coat the the sauté pan with two tablespoons of the Award Winning Goya Olive Oil. Use more if necessary.

Place the chicken breast on the sauté pan and cook it on one side for 2 minutes or until golden brown. Turn it on to it’s other side and cook it for a minute.  Set the chicken aside on a plate when it is done.

Using the same pan, add the onion, tomatoes, artichokes, chickpeas, capers and garlic.

Stir until your onions are translucent. Make sure to stir well in to the bottom of your pan for the chicken drippings.

Stir in  two tablespoons of tomato sauce. Let it cook in for about 30 seconds.

Add the wine slowly and stir it in for 30 seconds.

Add 1 teaspoon of the Goya Seasoning with a ¼ of water. Stir your ingredients well.

Add your chicken back to the pan. Add the fresh cilantro. Cook for another two minutes, letting that reduce to half.

I recommend that you serve this dish with rice.

Goya Foods Pop-up with Chef Rosie – Participating Audience

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