Type what you have

Ingredients

• ✓ oregano leaf
• tomato sauce
• white distilled vinegar
• garlic
• ancho chile powder
• ground cumin
• sugar
• olive oil
• chicken breast
• adobo with pepper
• corn tortilla
• onion
• lime
• cilantro
• hot sauce

Instructions

1. 1 In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
2. 2 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.
3. 3 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.
4. 4 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.

By Goya

Ingredients

• ✓ oregano leaf
• black bean
• olive oil
• cooking wine
• recaito
• bay leaf
• sazon goya
• brown sugar
• white vinegar
• cumin
• adobo seasoning
• rice

Instructions

1. 1 Add 1/4 cup water to 4 quart saucepan over medium heat. Add first 10 ingredients to pot. Bring bean mixture to a boil. Reduce heat to medium-low and simmer until flavors come together, about 10 minutes. Discard bay leaf; season beans with Adobo.
2. 2 Divide beans evenly among serving plates. Divide cooked rice evenly among plates alongside beans.

By Goya