Childhood favorites include this traditional rhubarb crisp. It was consumed either with milk or vanilla ice cream.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 (8 ounce) cans Goya Tomato Sauce
- 2 teaspoons Goya White Distilled Vinegar
- 2 teaspoons Goya Minced Garlic
- 3 ½ teaspoons ancho chile powder
- 1 teaspoon Goya Ground Cumin
- 2 teaspoons Goya Oregano Leaf
- ½ teaspoon 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) package Goya Corn Tortillas, warmed
- ¼ cup finely chopped white onion
- 1 lime, cut into wedges
- 2 tablespoons coarsely chopped fresh cilantro
- 1 dash Goya Hot Sauce
Instructions
- In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
- 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.
- 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.
- 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.
Reviews
I used less chile and Tajin instead of Adobo
I’ve made this a number of times and it is delicious! I used 5 bone-in, skin-on chicken thighs since they have more flavor than breasts and 1.5x the sauce. Though I’ll have to confess, when the directions said Goya adobe with pepper I thought that meant chipotle peppers in a adobe sauce haha I just realized today that they meant the seasoning. But honestly, I don’t think I’ll try the seasoning because the chipotle’s in adobe sauce was SO FLAVORFUL! I chop up the peppers and add it and it’s sauce for some extra heat. This most recent time, I used a slow cooker. I seared the chicken for a few minutes and then put it in the crock pot with the tomato and adobe sauce mixture (I use the whole can of adobe sauce and peppers because we like the heat). I mixed it all up and then set it on high for 3 hours. (I started late in the day or I would have cooked it on low for longer.) After 3 hours, I shredded the chicken and then added it back in the crock pot and mixed it all together. Just taking it out of the crock pot I could already tell how much more tender the chicken was compared to doing this in a pan on the stove. Turned the crock pot to low until I was ready to eat. Other than using the chipotle’s in adobe sauce everything else was the same! Oh, I always add double the garlic with all recipes, because why not? I served with Romain lettuce as the “taco shell” and chopped onions, cilantro, and lime. Bon Appetite!
This was fantastic. I was worried it was not enough sauce but the chicken to seasoning was perfect! I did use boneless and skinless and shredded right in the skillet but followed everything else to a T . I have never used this seasoning before and I was nervous because tasting it alone its super salty- And I LOVE salt. But it was exactly spot on. For sure a keeper! Thank you!
Will never make chicken tacos any other way. We had a leftover uncooked chicken breast from cooking a cut up whole chicken. It was huge, so we cut it in half. This recipe makes the most delicious taco filling. I learned something new – caramelizing the sauce after adding in the chicken. I think it makes a wonderful difference in the amount of flavor. I didn’t have the exact chili powder you listed, but it was easy to play around with the chili powder, chipotle seasoning and Aleppo pepper I had to mimic your flavors. I think I will always work with what I have on hand to vary the flavor. But, this is really good.
Messy but delicious!
Paired excellently with homemade corn tortillas, salsa cruda, and frijoles. Could have marinated longer but made it pretty straight forward without the Adobo (since I didn’t have any on hand) and it turned out alright — tasty enough for the kids and hubby was happy so long as there was plenty of Tapatio to cover.
Excellent chicken tacos!
Best flavor for chicken tacos. We even use the meat for lunches with rice. A keeper!!
This was a huge hit! So savory, we will make it again. I did not use Goya, that is not necessary, so use what you can find.
These were excellent! Best tacos that I’ve ever made at home. Everyone loved them!
Awesome as written!
Wonderful recipe! The changes I made was using 5 quarter hinds since that was what I had on hand. I followed the recipe as is. Nice deep, rich flavors developed as the chicken simmered for a little over an hour. My husband and sons said it’s a keeper!
Amazing! I used taco street sauce instead of goya hot sauce.
I made this tonight, all I did different to cut time is a bought a roasted chicken from Costco , shredded it heated it up in olive oil them mixed my sauce, amazing taste, family loved them
These might be the best tacos I’ve ever made. I had leftover roasted chicken and added that to the sauce. These will be on repeat in our house!
Family loved it and I will definitely be making again. I am not a heavy spice person but my family is and I didn’t think it was too spicy at all. I was a little concerned reading the reviews that it might be too spicy for me but it was just right for me and the others added hot sauce. I will be making this to take to son in college for his freezer. I can see using this for enchiladas as well.
Loved the flavor but had too much tomato sauce for taco/burrito filling. Added sautéed onions as a garnish
Used chicken breast without skin and came out delicious! Perfect taco recipe! Definitely recommend topping it with diced onion and cilantro.
I replace the Goya tomato sauce with the Goya sofrito sauce and it is so flavorful and delicious!
Seriously the best chicken tacos ever! Didn’t change a thing!
Awesome! Used a slow cooker and followed the recipe as written. No leftovers unfortunately. Will definitely make again.