Bone and skin are left on the chicken breasts so they're extra flavorful as they simmer in tomato sauce and a blend of savory seasonings.
Ingredients
- Goya Tomato Sauce: 2 cans (8 ounce cans)
- Goya White Distilled Vinegar: 2 tsp
- Goya Minced Garlic: 2 tsp
- ½ teaspoons ancho Chili powder: 3 piece
- Goya Ground Cumin: 1 tsp
- Goya Oregano Leaf: 2 tsp
- sugar: 0.5 tsp
- Goya Extra Virgin Olive Oil: 2 Tbsp
- bone-in, skin-on chicken breasts: 2 pound
- pinch Goya Adobo with Pepper: 1 piece (to taste)
- Goya Corn Tortillas, warmed: 1 pack (10 ounce pack)
- white onion: 0.25 cup (finely chopped)
- lime: 1 piece (cut into wedges)
- fresh cilantro: 2 Tbsp (coarsely chopped)
- dash Goya Hot Sauce: 1 piece
Metric Conversion
Stages of cooking
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In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
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Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes.
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Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
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Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.
