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.

Goya
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

For the Garnish:

Directions

  • In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.

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  • 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 (212)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/24/2010
These had to be the BEST chicken tacos I've ever had. The only thing I did different was to use boneless breasts because it's what I had on hand. The flavor blend in these were spot on with just the perfect little kick. My family absolutely loved them. I will never make another chicken taco recipe again! Read More
(135)

Most helpful critical review

Rating: 2 stars
01/03/2013
This wasn't really that great. I think one of the issues is that you really want your chicken slow-cooked for your tacos and this recipe just doesn't do it. Another problem is that it's very tomato-y in a way that I wasn't expecting--it's almost Italian in its flavor. Weird. While cooking I was hoping there would be a transformation in the taste as I simmered the sauce but I was pretty disappointed in the result. I tried simmering for a longer time hoping for more caramelization and sampling the whole time but it never got there. The final tacos were saved by the other ingredients and salsa I whipped up but I wouldn't repeat this recipe. I'll definitely try again on chicken tacos but I don't think this recipe is worth tweaking to make it work out right. Read More
(1)
304 Ratings
  • 5 star values: 239
  • 4 star values: 45
  • 3 star values: 16
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
11/24/2010
These had to be the BEST chicken tacos I've ever had. The only thing I did different was to use boneless breasts because it's what I had on hand. The flavor blend in these were spot on with just the perfect little kick. My family absolutely loved them. I will never make another chicken taco recipe again! Read More
(135)
Rating: 5 stars
01/03/2011
This was absolutely outstanding! Moist flavorful delicious shredded chicken for soft tacos. I adapted this recipe for the slow cooker by placing 1 1/2 lb boneless frozen breasts in the slow cooker with cumin adobo taco seasing and a cup of Goya tomato/chicken boullion cooked seven hours removed the chicken and drained the juices through a seive then added the shredded chicken recipe ingredients and some strained broth back in the slow cooker. I added a can of chopped green chilis too. A definite do-over! Thanks Goya. Read More
(110)
Rating: 5 stars
12/10/2010
OH SO GOOD!!! I made these just as written except I didn't have ancho chili powder. I used regular chili powder instead. I also went a easy on the cumin. I put in about 1/2 - 3/4tsp. AND you really don't need to use goya brand products... I used mostly store brand. Came out great! Read More
(96)
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Rating: 5 stars
12/21/2010
really good!! i usually buy those rotissere chickens and take the chicken off the bone and freeze it...so i used that and it saved me A LOT of time! I used half the amount of chili powder and it was really spicy...so just be careful with that. I warmed the tortillas on the stove with a little butter and put everything on it lettuce tomatoes avocado sour cream and cilantro and my husband loved it!!! except for it being a little spicy but i love spicy!! Read More
(25)
Rating: 5 stars
11/15/2010
soooo good even w/ out using all the Goya brands. Although I thought the Goya Adobo was a key ingriedient. Read More
(22)
Rating: 5 stars
06/02/2011
This was amazing. I Made as is but cooked everything together in the crockpot on low for about 6 hours. Just poured in the spices which were store brand not adobo and the sauce and 4 large boneless skinless chicken breast. I shredded and added a little hot sauce to taste at the end. I served these on keiser rolls with rice on the side! Can not wait to make again! Read More
(18)
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Rating: 5 stars
01/03/2011
Oh Yes. Better than authentic shredded beef tacos and way better than any other chicken taco I have ever tasted. I went under on all spice measurements as my family is sensitive to spicy food. Added more as needed. The COMBO of spices is wonderful. My family and I are so grateful this recipe was shared online. It tastes so good and is healthy! Can't beat THAT. Read More
(17)
Rating: 3 stars
06/02/2011
As is this was a three at best... it just tasted like tomato sauce on chicken! But after tasting I added some additional spices (more ancho garlic powder onion powder more orgegano tumeric) as well as some salsa verde and it came together nicely... it was a five-star then and I'll definitely make again but definitely check the seasonings after the chicken has cooked in the sauce for about 10 minutes... I cannot imagine anyone not wanting to do some major tweaking on this basic recipe! Read More
(16)
Rating: 5 stars
10/27/2010
outstanding recipe. I used boneless breasts and it worked just fine. very authentic tasting Read More
(14)