Goya’s Shredded Chicken Tacos

In a medium bowl, combine tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo and set aside.

Heat oil in a large skillet over medium-high heat. Season chicken with Adobo. Cook the chicken, turning once, until golden brown on both sides, about 5 minutes. Add the prepared tomato sauce mixture to the pan, bring to a boil (watch out for splattering). Reduce heat to medium-low. Cover and simmer until the chicken is fully cooked (the internal temperature should reach 170°F), flipping the chicken halfway, about 20 minutes.

Remove the chicken and set aside on a cutting board, reserving the sauce in the pan. Discard the bones and skin. Shred the chicken using two forks. Add the shredded chicken back to the skillet with the sauce, stirring to combine. Continue to cook, allowing the sauce to reduce and coat the chicken, until the mixture caramelizes, about 10 more minutes.

Transfer the chicken mixture to a serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados, and/or onions, if desired. Top with hot sauce, if desired.