Chile-Braised Chicken Tostadas

 

Friends, let me tell you.  This recipe will make you lifelong friends.  I had looked forward to making this all week and this afternoon provided the perfect opportunity.

For this recipe, chicken drumsticks or thighs are braised in a rich sauce. When fully cooked, the shredded meat is great on tostadas, rice bowls, tacos, or enchiladas.

3 lbs. chicken drumsticks or thighs (about six)

kosher salt

2 T. (or more) vegetable oil

1 large onion, thinly sliced

2 T. minced garlic 

1 t. cinnamon

1 t. ground cumin 

1 (14 oz.) can fire roasted diced tomatoes with juice

8 dried ancho, guajillo, chipotle, and/or New Mexico chiles, stems and seeds removed

2-3 cups low-sodium chicken broth

Tostadas, shredded lettuce, chopped red onion, cilantro leaves with tender stems, queso fresco, and lime wedges (for serving)

Season chicken generously with salt.  Heat oil in a large Dutch oven over medium high heat.  Working in batches and adding more oil between batches and adding more oil between batches if needed, arrange chicken, skin side down, in pot in a single layer.  Cook, undisturbed, until skin is crisp and golden brown, 5 - 7 minutes.  Turn over; cook until other side is browned, 5 - 7 minutes.  Transfer to a plate.

Reduce heat to medium and combine onion and garlic in the same pot; season with salt.  Cook, stirring occasionally, until onion is softened and started to brown, about 5 minutes.  Add cinnamon and cumin and cook, stirring until fragrant, about 30 seconds.  Add tomatoes and the juice.  Cook, stirring occasionally and scraping up any browned bits, until juices are almost completely reduced, 5 - 7 minutes.

Add chiles and 2 cups broth to pot, then chicken (it should be mostly submerged; add remaining broth if needed).  Make sure chiles are under chicken so they can fully hydrate. 

Increase heat to medium-high; bring to a simmer.  Reduce heat to low, partially cover pot and simmer 45 minutes.  Turn chicken over, scraping up browned bits every 15 minutes, until meat shreds easily and braising liquid is reduced by half to three fourths, 45-60 minutes.  Transfer chicken to a plate; let cool slightly.  Remove skin, then shred meat into a medium bowl; discard skin and bones.

Transfer onion, garlic, and chiles to a blender; add 1/2 cup braising liquid.  Blend, adding more braising liquid or broth if needed until smooth (sauce should be the consistency of a loose ketchup); season with salt.  Add enough sauce to chicken to coat (save extra sauce for another meal).

Spoon chile chicken on tostadas and top with lettuce, red onion, cilantro, and queso fresco.  Serve with lime wedges.

Do Ahead:  Chile chicken can be made 4 days ahead.  Let cool; cover and chill.

I believe this recipe could easily be adapted to an InstantPot recipe!

Adapted from September 2021 Bon Appetit magazine

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