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Home -> Main Dishes -> Poultry
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 tbsp. vegetable oil 2 cups halved, thin sliced onion 2 pounds boneless skinless chicken breast 1 3/4 cups chicken broth 2 cups chopped tomato 1 tbsp. minced garlic 3 tsp. minced canned chipotle chiles 12 prepared tostada shells 8 ounces shredded lettuce 12 tbsp. sour cream 1 cup queso fresco or feta cheese 4 radishes, halved and thin sliced
Directions
Cook onions with 1 tbsp. oil until soft, about 5 minutes. Reserve. Add 1 more tbsp. oil to pan and add chicken. Brown chicken on all sides. Add broth and bring to a boil. Cover and boil until chicken is cooked through, about 10 minutes. Reserve chicken and stock separately. Cool and shred chicken. Combine 1/4 cup reserved broth, tomatoes, garlic and chipotles in a food processor. Process until smooth. Stir into remaining reserved broth along with shredded chicken and onions. Bring to a simmer. Simmer until sauce thickens, stirring occasionally, bout 20 minutes. Scoop 1/3 cup chicken mixture into each tostada bowl. Top with lettuce, sour cream, cheese and radishes.
Makes 12 tostadas.
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