- 2 cans of Goya Tomato Sauce
- 2 teaspoons of Goya white distilled vinegar
- 2 teaspoons of Goya oregano leaf
- 3 ½ teaspoons of ancho chile powder
- 1 teaspoon of Goya Ground Cumin
- 2 teaspoons of Goya minced garlic
- 2 pounds bone-in and skin-on chicken breast
- ½ teaspoons of sugar
- Goya Adobo with pepper
- 2 tablespoons of Goya Extra virgin olive oil
- 1 package of Goya Corn Tortillas
- Take a medium size bowl and add tomato sauce, garlic, vinegar, cumin, chili powder, sugar, and oregano. Season this with Adobo and keep it aside.
- Take a skillet and put it on medium to high heat. Put oil in the skillet and let it heat. Now, add the seasoned chicken with Adobo. Let the chicken cook on both sides equally. It should have a brown color on both sides. Now, add the tomato mix and bring it to boil. As soon as it boils, and reduce the heat, till it cooks through. Use a thermometer to check the temperature; it is going to register 170 degrees Fahrenheit when you put it in the thickest portion of the breast. Flip the chicken and cook it for 20 minutes more.
- Take out the chicken and place it on a chopping board. Get rid of the bones and the skin. Take a fork and shred the chicken breast. Now, take the shredded chicken and put it with the sauce. Mix both to combine. Keep cooking till the sauce has reduced and blends in completely into the chicken. The mixture will start to caramelize after 10 minutes.
- Take out the chicken mixture in a serving bowl. Take out a spoonful and put it on warm tortillas. Garnish the tortillas using tomatoes, lettuce, onions, or avocados. If you want, you can sprinkle it with hot sauce or some other sauce you want.
- If you want, you can use grilled chicken instead of the fried ones.