Shredded Chicken Tacos
Labels:
chicken
,
recipe
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Ingredients:
-
2 (8 ounce) cans Goya Tomato Sauce
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2 teaspoons Goya White Distilled Vinegar
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2 teaspoons Goya Minced Garlic
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3 1/2 teaspoons ancho chile powder
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1 teaspoon Goya Ground Cumin
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2 teaspoons Goya Oregano Leaf
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1/2 teaspoon sugar
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2 tablespoons Goya Extra Virgin Olive Oil
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2 pounds bone-in, skin-on chicken breasts
Directions:
- 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.
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