- 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.
