Back to Recipe Menu

Chicken Tostadas with refried beans & other goodies

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Place the chicken on a lightly oiled baking tray. Sprinkle with more oil and seasonings, and cook in the oven for about 15 mins until the juices run clear when pierced with a small sharp knife. When cool enough to handle, shred the meat, discarding the skin and bones.
  • To make the sauce, heat a little oil in a heavy-bottomed pan and gently sauté the garlic, chillies and 1 chopped onion until tender, stirring now and again.
  • Add the Passata with 1 cup stock, salt and pepper. Stir and cook until thick and fragrant. Then taste for seasoning and mix in the shredded chicken.
  • At the same time, heat the lard in a heavy-bottomed pot and gently sauté the other chopped onion with the cumin and Tabasco to taste until tender, regularly stirring.
  • Then add the kidney beans with ½ cup stock and seasonings. Mix well and cook for about 20-30 mins until the liquid has evaporated and the beans form a mass and pulls away from the pot, adding more stock if needed and mashing as you do so.
  • Combine the sour cream with the coriander, lime juice and chilli.
  • Place a warm tortilla on individual plates and smear with the refried beans. Then top with shredded lettuce, a good mound of the chicken and sauce, sliced avocado and a sprinkling of the sour cream. Serve any leftover sour cream mixture in a small bowl on the side.
  • nb.  Traditionally, the tortillas are fried in hot oil until crisp – you can do this if you like.

Ingredients

  • 2 large chicken Marylands (thigh & drumstick on the bone)
  • olive oil
  • sea salt & freshly ground pepper
  • 2 large garlic cloves, finely chopped
  • 4 small red chillies, finely chopped
  • 2 large onions, finely chopped
  • 3 cups Passata (Italian tomato cooking sauce)
  • 1½-2 cups chicken or vegetable stock
  • 2/3 cup lard
  • 1 heaped tspn ground cumin
  • Tabasco
  • 2 cups canned red kidney beans, rinsed & drained
  • ½ cup sour cream
  • 2 tbsp chopped fresh coriander
  • juice of ½ lime
  • 1 small red chilli, seeded & sliced (optional)
  • warmed tortillas
  • shredded Iceberg lettuce
  • 1 avocado, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm