Chipolte Chicken Tostados
By
Michele King
@myk7753
1
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.
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
- 1Cut 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 .
- 2Add the chipolte pepper(s) along with a tablespoon or so of the adobo sauce to taste.
- 3Cover 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.
