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Unbelievably Delicious Goya Chicken Tacos!

Recipe Details

Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 2(8 ounce) cansGoya Tomato Sauce

  • 2teaspoonsGoya White Distilled Vinegar

  • 2teaspoonsGoya Minced Garlic

  • 3 ½teaspoonsancho chile powder

  • 1teaspoonGoya Ground Cumin

  • 2teaspoonsGoya Oregano Leaf

  • ½teaspoonsugar

  • 2tablespoonsGoya Extra Virgin Olive Oil

  • 2poundsbone-in, skin-on chicken breasts

  • 1pinchGoya Adobo with Pepper, to taste

  • 1(10 ounce) packageGoya Corn Tortillas, warmed

  • ¼cupfinely chopped white onion

  • 1lime, cut into wedges

  • 2tablespoonscoarsely chopped fresh cilantro

  • 1dashGoya Hot Sauce

Cooking Directions

  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.

  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 Facts

Dish Photos

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