bonappetit4.5
Chile-Braised Chicken Tostadas
Dried chiles add tons of complex flavor to this saucy, shreddable chicken with little extra work—our kind of cooking.
👥 4 Servings👤 Christina Chaey📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
- ●blender
📝 Preparation Steps
1
Season chicken generously with salt. Heat oil in a large Dutch oven over medium-high. Working in batches and adding more oil between batches if needed, arrange chicken, skin side down, in pot in a single layer. Cook, undisturbed, until skin is crisp and golden brown, 5–⏱️ 7 minutes. Turn over; cook until other side is browned, 5–⏱️ 7 minutes. Transfer to a plate.
2
Reduce heat to medium and combine onion and garlic in same pot; season with salt. Cook, stirring occasionally, until onion is softened and starting to brown, about ⏱️ 5 minutes. Add cinnamon stick and cumin seeds and cook, stirring, until fragrant, about ⏱️ 30 seconds. Add tomatoes and their juices, crushing with your hands as you go. Cook, stirring occasionally and scraping up any browned bits, until juices are almost completely reduced, 5–⏱️ 7 minutes.
large onion, thinly sliced1
3
Add chiles and 2 cups broth to pot, then chicken (it should be mostly submerged; add remaining broth if needed). Make sure chiles are under chicken so they can fully hydrate. Increase heat to medium-high; bring to a simmer. Reduce heat to low, partially cover pot, and simmer ⏱️ 45 minutes. Turn chicken over, scraping up browned bits. Partially cover; cook, scraping up browned bits every ⏱️ 15 minutes, until meat shreds easily and braising liquid is reduced by half to three fourths, 45–⏱️ 60 minutes. Transfer chicken to a plate; let cool slightly. Remove skin, then shred meat into a medium bowl; discard skin and bones.
4
Fish out cinnamon stick; discard. Transfer onion, garlic, and chiles to a blender; add ½ cup braising liquid. Blend, adding more braising liquid or broth if needed until smooth (sauce should be the consistency of a loose ketchup); season with salt. Add enough sauce to chicken to coat (save extra sauce for another meal).
large onion, thinly sliced1
5
Spoon chile chicken on tostadas and top with lettuce, red onion, cilantro, and queso fresco. Serve with lime wedges. Do ahead: Chile chicken can be made 4 days ahead. Let cool; cover and chill.
Tostadas, shredded lettuce, chopped red onion, cilantro leaves with tender stems, queso fresco, and lime wedges (for serving)large onion, thinly sliced1
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