- 2 can (8 oz.) GOYA® Tomato Sauce
- 2 tsp. GOYA® White Distilled Vinegar
- 2 tsp. GOYA® Minced Garlic
- 31/2 tsp. ancho chili powder
- 1 tsp. GOYA® Ground Cumin
- 2 tsp. GOYA® Oregano Leaf
- 1/2 tsp. sugar
- 2 tbsp. GOYA® Extra Virgin Olive Oil
- 2 lbs. bone-in, skin-on chicken breasts
- GOYA® Adobo with Pepper, to taste
- 1 pkt. (10 oz.) GOYA® Corn Tortillas, warmed
For the Garnish:
- 1/4 cup finely chopped white onions
- 1 lime, cut into wedges
- 2 tbsp. coarsely chopped fresh cilantro
- GOYA® Hot Sauce
1. In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with adobo; set aside.
2. 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.
3. 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.