Goya Shredded Chicken Tacos

Recipe View In a medium bowl, whisk together the tomato sauce, vinegar, minced garlic, ancho chile powder, cumin, oregano, and sugar. Season to taste with Adobo with Pepper. Set aside. (5 minutes)

Recipe View Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with Adobo with Pepper. Cook the chicken, turning once, until lightly golden brown on both sides. (about 5 minutes). Add the reserved tomato sauce mixture to the skillet. Bring to a simmer, being careful as the sauce may splatter. Reduce the heat to medium-low, cover the skillet, and simmer until the chicken is cooked through and a thermometer inserted into the thickest part registers 170°F, flipping the chicken once. (about 20 minutes)

Recipe View Transfer the chicken to a cutting board, reserving the sauce in the pan. Remove and discard the bones and skin from the chicken. Using two forks, shred the chicken breast. Return the shredded chicken to the skillet with the sauce, mixing to combine. Continue to cook until the sauce reduces and clings to the chicken, and the mixture begins to caramelize slightly. (about 10 minutes)

Recipe View Transfer the shredded chicken mixture to a serving bowl. Spoon the chicken into warmed corn tortillas. Garnish with finely chopped white onion, a squeeze of fresh lime juice, and coarsely chopped fresh cilantro. Add a dash of hot sauce for extra heat, if desired. Serve immediately.