• 2 boneless, skinless chicken breasts
• ½ large onion, finely diced
• ½ poblano pepper, finely diced
• 3 cloves garlic, crushed and minced
• 3 tbsp tomato paste
• 1 can tomato sauce, 15 oz
• 1 sachet Goya Sazón, Culantro y Achiote flavor
• 1 cup chicken stock
• 3 tbsp olive oil

Marinade

• ¼ cup olive oil
• 2 tbsp like juice
• 1 tbsp onion powder
• 1 tbsp garlic.powder
• 1 tbsp cilantro leaves
• ½ tsp cracked black pepper
• ½ tsp sage
• ½ tsp salt

Directions

Prepare marinade, combining ingredients in a gallon freezer bag. Add chicken breasts. Evacuate air and marinate refrigerated 2 hours to overnight.

Preheat oven to 350°F.

Finely dice onion and pepper. Peel and mince garlic. In a hot skillet, add olive oil and heat until shimmering. Sear chicken well on one side, then flip and sear the other side. Remove to a heat proof plate and set aside.

Add onion & pepper to skillet with a ½ tsp salt. Saute until onions are tender and translucent. Add garlic and saute 30 seconds until fragrant. Add tomato paste and combine with vegetables. Sauté until tje tomato develops a brick red color, then deglaze with ⅓ cup of chicken stock.

Add remaining ingredients and combine. Return chicken to the sauce, and transfer to 350°F oven. Bake uncovered 30 to 40 minutes until chicken is tender.

Remove chicken to cutting board and rest 10 minutes. Optionally chop chicken into large chunks with a knife before shredding with a pair of forks. Return shredded chicken to the sauce, and stir to combine.

If sauce is too runny, reduce over medium heat until thickened

Serve hot.