Mexican Chicken Tostadas with Coleslaw

Mexican Chicken Tostadas with Coleslaw

Mex up your mid week meals with these flavoursome pulled chicken tostadas. Easy to assemble but hard to stop at just one.

ServesPrep time 40 minutes Cooking time 1.5 hours

Ingredients
2 tablespoons olive oil
2 cloves garlic, minced
3 tablespoons smoked paprika
2 teaspoons cayenne pepper
1 teaspoon salt
1kg chicken thigh fillets, quartered
1 onion, chopped
1½ cups chicken stock
½ cup bbq sauce
10 small tortillas, cut into 10cm rounds
Vegetable oil spray

Coleslaw
¼ white cabbage, thinly sliced
¼ red cabbage, thinly sliced
½ bunch of coriander leaves, roughly chopped
1 carrot, grated
3 shallots, sliced
3 tablespoons mayonnaise
sliced red chilli and lime wedge to serve
extra coriander leaves to garnish

Method
Preheat oven to 180°C
In a large bowl, place, oil, garlic, paprika, cayenne pepper, salt and stir. Stir in chicken and coast well. Set aside.
3 In a heavy base casserole pot, Heat oil and add onion, cook for 2 minutes or until soft. Add chicken mix, cooking for 4-5 minutes or until brown. Add the stock, bring to the boil.
4 Cover casserole pot with lid and place into oven, and cook for 1.5 hours. Remove from heat, allow to cool slightly. Place chicken pieces into a bowl, shred with 2 forks. Stir through BBQ sauce.
5 Meanwhile, on a lined baking tray, place tortillas. Lightly spray with vegetable oil, bake for 6 minutes, or until crisp on both sides.
6 To make the coleslaw: In a medium sized bowl, combine all ingredients and toss until coated in the mayonnaise. Season with salt and pepper.
7 To assemble, place a tablespoon of shredded chicken on top of a crispy tortilla, top with coleslaw and garnish with coriander, sliced chilli and lime.

Photography: Brett Stevens  Recipe: Amber de Fiori
Styling: Ainsley Johnstone Art Direction: Anne Marie Cummins

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