Pioneer Woman Chicken Tostadas

Pioneer Woman chicken tostadas need 1 hour and spiced chicken, refried beans and red cabbage to make a crunchy, layered Tex-Mex dinner. It's an easy weeknight dinner for taco night, game day or family gatherings, and it's a make-ahead, freezer-friendly recipe.

Brown the chicken in batches so each piece sears instead of steams, because that golden crust is where the deep flavor comes from. Crowd the skillet and the chicken turns pale and watery, which leaves the sauce tasting flat.

Simmering the chicken right in a chili, cumin and paprika tomato broth lets every bite soak up the spices instead of sitting on top of the meat. The recipe also makes enough for 3 cups of topping now and freezer bags of chicken for another night.

Pioneer Woman Chicken Tostadas

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Course: DinnerCuisine: American, MexicanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

520

kcal

Spiced saucy chicken sits on refried beans over a crisp tostada shell, then gets a cool crunch from sour cream, red cabbage and fresh tomatoes. The sauce simmers down until thick, so nothing runs off the shell.

Ingredients

• 3 to 4 tablespoons olive oil
  

• 6 large skinless, boneless chicken breasts (about 4 1⁄2 pounds), cut into bite-size pieces
  

• Salt, to taste
  

• 3 garlic cloves, minced
  

• 1 large onion, chopped
  

• 2 tbsp. chili powder
  

• 1 tbsp. ground cumin
  

• 2 tsp. paprika
  

• 1 14-ounce can tomato sauce
  

• 1 16-ounce can refried beans, heated
  

• 12 tostada shells
  

• 6 small Roma tomatoes, chopped
  

• 1 c. sour cream
  

• 3 c. thinly sliced red cabbage
  

• Chopped fresh cilantro, for garnish
  

• Hot sauce, to taste
  

• Lime wedges, for serving
  

Directions

• Brown the chicken: Heat 3 tablespoons olive oil in a large skillet over medium-high heat until hot. Season the chicken with salt and cook in batches, turning, for 2 to 3 minutes until golden, adding 1 more tablespoon oil between batches if needed.
• Remove the chicken: Lift the browned chicken to a plate with a slotted spoon. Then keep the skillet on the heat, since all those browned bits will flavor the sauce.
• Cook the aromatics: Reduce the heat to medium and add the 3 minced garlic cloves and 1 chopped onion. Cook briefly, then stir in 2 tablespoons chili powder, 1 tablespoon cumin, 2 teaspoons paprika and a pinch of salt for about 30 seconds.
• Simmer the sauce: Pour in the 14-ounce can of tomato sauce and 2 cups water, then bring it to a boil. Simmer for about 8 minutes until slightly reduced.
• Finish the chicken: Return the chicken to the skillet and keep cooking for about 15 more minutes. It's done once the sauce is thickened and clings to the chicken.
• Portion and cool: Let the chicken cool slightly, then set aside 3 cups for the tostadas. Divide the rest among freezer bags and freeze for another use.
• Build the tostadas: Smear 2 tablespoons heated refried beans on each of the 12 tostada shells. Top with the chicken, chopped Roma tomatoes, sour cream and red cabbage.
• Garnish and serve: Sprinkle the tostadas with chopped cilantro right before they hit the table. Then serve with hot sauce and lime wedges so everyone can finish their own.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO stainless slotted spoon, Victorinox Fibrox 8-inch chef's knife, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken thighs instead of chicken breasts?

Boneless skinless thighs work well here, since they stay juicy through the long simmer in the sauce. Cut them into bite-size pieces and cook them a minute or two longer to brown.

How do I store and reheat leftover chicken?

Keep the cooked chicken in an airtight container in the fridge for a few days, or freeze it in bags like the recipe suggests. Reheat it gently in a skillet with a splash of water so the sauce loosens up again.

Can I make the chicken ahead of time?

Yes, the chicken and sauce can be cooked ahead and warmed up when you're ready to eat. Then just heat the beans, set out the toppings and assemble the tostadas right before serving.

What if I can't find tostada shells?

Corn tortillas crisped in a hot oven or a skillet make a good stand-in. Brush them lightly with oil and bake until they're crunchy so they can hold the toppings.

What's the most common mistake with tostadas?

Piling on the toppings too early is the usual problem, because the shell goes soggy as it sits. Build them just before serving and the shells stay crisp.