Mex up your mid week meals with these flavoursome pulled chicken tostadas. Easy to assemble but hard to stop at just one.
Serves 4 Prep 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
1 Preheat oven to 180°C
2 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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