Ingredients
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16 ounces tomato sauce (2 - 8 ounce cans Goya brand tomato sauce)
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2 teaspoons white distilled vinegar
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2 teaspoons minced garlic
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3 1/2 teaspoons dried ancho chile powder
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1 teaspoon ground cumin
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2 teaspoons leaf oregano
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1/2 teaspoon sugar
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2 tablespoons extra virgin olive oil
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2 lbs bone-in skin-on chicken breasts
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adobo with pepper, to taste
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1 (10 ounce) package corn tortillas, warmed
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1/4 cup white onion, finely chopped
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1 lime, cut into wedges
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2 tablespoons coarsely chopped fresh cilantro
Instructions
- 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.
- 4. 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.