Prep 10 mins
Cook 40 mins
A recipe I found from Goya when looking for authentic chicken taco recipes. This is what the recipe stated: "Bone and skin are left on the chicken breasts so they're extra flavorful as they simmer in tomato sauce and a blend of savory seasonings." Their recipe stated to use all their brands for the seasoning, vinegar, oil etc., but using what you have on hand will work. The "Adobo with pepper" is a seasoning I found in my stores ethnic isle.
- 453.59 g tomato sauce (2 - 8 ounce cans Goya brand tomato sauce)
- 9.85 ml white distilled vinegar
- 9.85 ml minced garlic
- 17.25 ml dried ancho chile powder
- 4.92 ml ground cumin
- 9.85 ml leaf oregano
- 2.46 ml sugar
- 29.58 ml extra virgin olive oil
- 907.18 g bone-in skin-on chicken breasts
- adobo with pepper, to taste
- 283.49 g package corn tortillas, warmed
For the Garnish
- 59.14 ml white onion, finely chopped
- 1 lime, cut into wedges
- 29.58 ml coarsely chopped fresh cilantro
- hot sauce
- 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.
Maybe if I had something to compare this with I'd give is five stars. I don't usually cook Mexican style food but I do enjoy it quite a bit. This is a very solid recipe. This is "my" shredded chicken recipe until I find something better. Good stuff!
These were part of a scrumptious meal. I could not find dried ancho chili powder so I subbed regular chili powder and it was lacking heat, however the flavor was delicious. My 2 pounds of chicken was 2 very large chicken breasts so they took a bit more time to cook. We used taco size flour tortillas, cheese, lettuce, tomato, and guacamole. Will definitely be made again. Thanks for sharing. Made for Best of 2013 tag.
I made these with the following changes,,,,,,I used chicken thighs instead of breasts and served them with flour tortillas instead of corn. They were really great and had a different taste than most chicken tacos I've had. Made for Football Pool 2013.