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Pulled Chicken Coleslaw Tostada

Juicy, spicy pulled chicken meets crispy tortillas and fresh coleslaw. Perfect for your next tostada party!

Ingredients

For the chicken

 

  • 1 kg free-range chicken thighs from Nature & Respect
  • 1 tbsp. vegetable oil
  • 2 garlic cloves, finely chopped
  • 1 tsp. smoked paprika powder
  • 1/4 tsp. Cayennepepper
  • Salt to taste
  • 2 onions
  • 500 ml chicken broth
  • 8 tbsp. BBQ-Sauce

For the coleslaw

 

  • 200 g finely chopped white cabbage
  • 100 g finely chopped red cabbage
  • 1 carrot, grated
  • 2 spring onions, finely sliced into rings
  • 8 tbsp. mayonnaise
  • Salt and pepper to taste

For the tostadas

 

  • 8 small corn tortillas
  • Vegetable oil for spraying or brushing

To garnish

 

  • Fresh cilantro, roughly chopped
  • Red chili peppers, thinly sliced
  • lime wedges
Print recipe

Preparation

  1. Marinate the chicken: In a bowl, combine the chicken thighs with oil, garlic, paprika, cayenne pepper, and salt. Set aside.
  2. Brown the chicken: Heat oil in a heavy roasting pan, add onions, and sauté for 2 minutes. Add the marinated chicken and brown for 4–5 minutes.
  3. Braise the chicken: Add the chicken stock and bring to a boil. Cover the roasting pan and braise in a preheated oven at 350°F for 1.5 hours.
  4. Shred the chicken: Remove the chicken from the oven and allow to cool slightly. Remove the meat from the bones and shred with two forks. Stir in the BBQ sauce.
  5. Bake the tortillas: Place the tortillas on a baking sheet lined with parchment paper, spray or brush with oil, and bake at 180°C for about 6 minutes until crispy.
  6. Prepare the coleslaw: In a large bowl, combine the white cabbage, red cabbage, carrot, and spring onions. Add mayonnaise, season with salt and pepper and mix well.
  7. Assemble the tostadas: Place some pulled chicken on each crispy tortilla, top with coleslaw and garnish with coriander, chili peppers and a dash of lime juice.

 

 

Bon Appétit!

After braising, let the pulled chicken rest for at least 10 minutes before shredding it. This will keep it extra juicy and make it easier to remove from the bone.

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