Chipolte Chicken Tostados

Chipolte Chicken Tostados

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Michele King

By
@myk7753

I was given this recipe by a woman from deep in the heart of Mexico. The trick is to cook it slow, so be sure to give yourself enough time to allow the flavor to develop. You will be glad you did!

This chicken is very flavor intensive, so I serve these tostados with fresh fruit or pineapple and cottage cheese.

Rating:

★★★★★ 1 vote

Serves:
4
Prep:
30 Min
Cook:
1 Hr
Method:
Pan Fry

Ingredients

  • 1 1/2 lb
    chicken thighs, skinless and boneless
  • 2 large
    yellow onions, sliced
  • 1/4 c
    butter
  • 1 or 2
    canned chipolte peppers in adobo sauce, finely chopped
  • 4-6
    tostado shells
  • 1 can(s)
    refried beans
  • ·
    sour cream

How to Make Chipolte Chicken Tostados

Step-by-Step

  1. Cut chicken thighs and onions into thin slices. Melt butter in a large non-stick skillet and saute the onions until soft then add chicken and continue to cook on medium heat until the chicken loses it's pink, stirring often .
  2. Add the chipolte pepper(s) along with a tablespoon or so of the adobo sauce to taste.
  3. Cover and cook over very low heat, stirring often, until the chicken is tender, about 30 minutes. Serve on tostado shells spread with refried beans and topped with sour cream.

Printable Recipe Card

About Chipolte Chicken Tostados

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican



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