Recipe: Andi’s Chicken Tacos
- 9 boneless/skinless chicken breasts
- ¼ cup Adobo seasoning- by Goya Products
- 1 (8oz)can Hunts tomato paste (no salt added)
- Kosher Salt & Pepper for seasoning
- Olive oil
- 3 medium yellow onions diced
Preheat the oven to 400 degrees F
Prepare the chicken by rinsing the breasts and patting dry. Place them on a sheet pan. Drizzle good oil on both sides of the breasts and season with salt and pepper. Roast the breasts for 25 minutes or until the breasts reach a temperature of 165 degrees. Remove the breasts from the oven and allow them to cool enough on the sheet pan until you able to shred. Once slightly cooled; shred the chicken using a fork and pulling the breast against the grain. This will produce long shreds of chicken easily.
Meanwhile, in a large sauté pan or small Dutch oven over medium heat add 2 Tbs olive oil and sauté the diced onions. Sauté the onions for 15 minutes so they are soft, fragrant and translucent. Add the shredded chicken and Goya Adobo seasoning to the onions. Stir and cover for 10 minutes but stir occasionally. Next add the tomato paste, stir and continue to cook for another 10 minutes covered and stirring occasionally. When sauce is fully incorporated and chicken warmed throughout, adjust seasonings with a little more Adobo, Salt or pepper to taste. Serving Tip:
Serve with Warm corn tortillas, Refried beans, Andi’s Mexican rice, Guacamole, sour cream and salsa!
Diet (other): Low calorie
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Recipe by yumm yumm yumm.
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