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Pulled chicken tostada with slaw
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Prep Time:
40 minutes
Cook Time:
90 minutes
Total Time:
130 minutes
Succulent pulled chicken tops a flavorful Mexican dinner.
Ingredients:
  • 1kg Bulk Chicken Thigh Fillets, quartered
  • 36.40 gm olive oil
  • 2 cloves garlic, minced
  • 30.00 gm smoked paprika
  • 2 tsp cayenne pepper
  • 2.40 gm salt
  • 1 onion, chopped
  • 382.50 gm chicken style liquid stock
  • 141.25 gm barbecue sauce
  • 10 small tortillas, cut into 10cm rounds
  • Vegetable oil spray
  • 1/4 white cabbage, thinly sliced
  • 1/4 red cabbage, thinly sliced
  • 1/2 bunch of coriander leaves, roughly chopped
  • 1 carrot, grated
  • 3 shallots, sliced
  • 59.40 gm mayonnaise
  • Sliced red chilli, to serve
  • Lime wedge, to serve
Instructions:
  • Preheat your oven to 180°C.
  • Combine chicken with a flavorful blend of oil, garlic, paprika, cayenne pepper, and salt in a bowl, allowing the ingredients to mingle and enhance the dish.
  • In a sturdy casserole pot, warm the oil and sauté the onion until soft. Add the chicken mixture and brown it for 4-5 minutes. Pour in the stock and bring it to a boil. Cover the pot, transfer to the oven, and cook for 1.5 hours. Let it cool slightly, then transfer chicken to a bowl and shred it using two forks. Mix in the BBQ sauce.
  • Place the tortillas on a baking tray lined with parchment paper, then generously spray with fragrant olive oil. Bake in the oven for about 6 minutes until they reach a satisfying level of crispiness.
  • Combine all ingredients in a bowl, ensuring they are well coated in creamy mayonnaise. Season to perfection with salt and pepper.
  • Lay crispy tortilla on a plate, mound with shredded chicken, add coleslaw, top with coriander, sliced chilli, and a squeeze of lime.

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