Chicken Tostadas with a Cabbage Lime Slaw

Chicken Tostadas with a Cabbage Lime Slaw

• 1 lb chicken thighs

• 2 Tbs. neutral oil, plus more for frying

• 1 onion diced

• 2 cloves garlic minced

• 1 chili in adobo

• 1/2 cup salsa (I am using a tomatillo green salsa but any salsa will do)

• 1 cup chicken stock

• 1 cup shredded cabbage

• 1 jalapeno minced

• 2 Tbs lime juice

• 1/2 cup cilantro

• 4 tortillas

• Serve with lime wedges and cotija cheese

In a large heavy pot or Dutch oven brown the chicken thighs in the vegetable oil, working in batches if needed. Remove from pot and set aside.

In the same pot add the onion and cook for about 4 to 6 minutes or until the onion is translucent. Add the garlic and chili in adobo and cook for another 30 seconds.

Add the salsa and chicken stock and continue cooking for 2 minutes. Nestle the chicken back into the pan and cook covered over medium for about 45 minutes or until the chicken is cooked through and soft.

While the chicken is cooking make the slaw by combining the cabbage, jalapeño, lime juice, cilantro, and a big pinch of salt. Toss well and set aside.

When the chicken is cooked carefully shred with two forks and toss with some of the braising liquid.

Fry up the tortillas in a little bit of oil in a pan over medium heat.

Assemble the tostadas by toping a tortilla with braised chicken followed by some cabbage slaw. Top with cotija cheese and lime juice and repeat with remaining tortillas.

Serves about 4 people