Ingredients

• 2 , 8 ounce
• 2 teaspoons Goya White Distilled Vinegar
• 2 teaspoons Goya Minced Garlic
• 3.5 teaspoons ancho chile powder
• 1 teaspoon Goya Ground Cumin
• 2 teaspoons Goya Oregano Leaf
• 0.5 teaspoons sugar
• 2 tablespoons Goya Extra Virgin Olive Oil
• 2 pounds bone-in , skin-on chicken breasts
• 1 pinch Goya Adobo with Pepper , to taste
• 1 , 10 ounce

Instructions

1. 1 In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
2. 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. 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. 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.

Nutrition per serving