Tender, succulent chicken slow-cooked in a rich, spiced tomato broth. Piled high on crunchy tostadas, this dish is a masterclass in texture and bold, festive flavors.
Ingredients
The Braised Chicken:
- 2 ½ – 3 lbs chicken (skin-on, bone-in; a mix of white and dark meat)
- 2 Tbsp vegetable oil
- 1 ½ cups white onions, chopped
- 4 cloves garlic, minced
- 3 Tbsp Taco & Chili Spice Blend
- 1 (14 oz) can fire-roasted diced tomatoes
- 3 cups chicken stock
- Salt and pepper to taste
The Tostadas & Toppings:
- 1 bag tostada shells
- 1 can refried beans (warmed)
- Toppings: Cotija cheese, fresh cilantro, minced onions, sliced jalapeños, lime wedges, or my 5-Minute Guacamole.
Instructions
Sear and Sauté
- Season: Pat the chicken dry with paper towels and season both sides generously with salt and pepper.
- Brown: Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Brown the chicken in batches, skin-side down, until golden and crispy (about 5–7 minutes). Remove chicken and set aside.
- Aromatics: Carefully pour off all but 1 tablespoon of the rendered fat. Add the onions and cook until softened (5 minutes). Stir in the garlic and the 3 Tbsp Taco & Chili Spice Blend, toasting the spices for 1 minute until fragrant.
The Braise
- Deglaze: Pour in the fire-roasted tomatoes and chicken stock, scraping the bottom of the pot to release all those flavorful browned bits.
- Simmer: Return the chicken and any accumulated juices to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1 ½ to 2 hours, or until the meat is falling off the bone.
Shred and Assemble
- Shred: Remove the chicken from the liquid. Discard the skin and bones. Shred the meat using two forks.
- Reduce: If the braising liquid is too thin, simmer it uncovered for 10 minutes to thicken it into a rich sauce, then toss the shredded chicken back in to coat.
- Build: Spread a layer of warm refried beans onto a tostada shell. Top with a generous heap of the braised chicken.
- Finish: Load it up with Cotija cheese, cilantro, onions, and jalapeños. Squeeze a fresh lime wedge over the top just before taking a bite!
Notes
This chicken can also be used in tacos, burritos, rice bowls and sandwiches (great instead of pulled pork). For an even richer flavor, make this a day ahead! The spices in the Taco & Chili Spice Blend continue to develop overnight in the fridge. Just reheat the shredded meat in a little of its own broth before serving.
