Description
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
- 2 (8 ounce) cans Goya Tomato Sauce
- 2 teaspoons Goya White Distilled Vinegar
- 2 teaspoons Goya Minced Garlic
- 3 ½ teaspoons ancho chile powder
- 1 teaspoon Goya Ground Cumin
- 2 teaspoons Goya Oregano Leaf
- ½ teaspoon sugar
- 2 tablespoons Goya Extra Virgin Olive Oil
- 2 pounds bone-in, skin-on chicken breasts
- Goya Adobo with Pepper, to taste
- 1 (10 ounce) package Goya Corn Tortillas, warmed
- ¼ cup finely chopped white onion
- 1 lime, cut into wedges
- 2 tablespoons coarsely chopped fresh cilantro
- Goya Hot Sauce
Instructions
- In medium bowl
- mix together tomato sauce
- vinegar
- garlic
- chili powder
- cumin
- oregano
- and sugar. Season with Adobo; set aside.
- 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.
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 4