The best recipe you will ever make – if you only make one of my recipes, choose this one (which I have probably said before, but I stand with this one!). This chicken is so smokey, tender, and juicy that it is a must and it will make a mess, so get ready with the napkins. I hadn’t braised anything in a while and I love the way braised meats turn out, so I decided to give a mexican braised chicken a try and I created something truly magical. The adobos give it a smokey flavor with a touch of heat and the tomatoes help keep it juicy and tender while it cooks. I served mine with a roasted poblano crema, pickled red onions, sliced avocados and cilantro, but you could make the toppings whatever you want – the start of the show is the chicken anyway!
- 3 Lb Chicken Breast
- 1 Yellow Onion, Diced
- 5 Garlic Cloves, Sliced
- 2 Chipotles in Adobo Sauce, Finely Diced + 1 Tsp Adobo Sauce
- 1 Tbsp Tomato Paste
- 28 oz Can Crushed Tomatoes
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 2 Tsp Salt
- 1/2 Tsp Black Pepper
- 2 Tsp Cumin
- 3 Tsp Smoked Paprika
- 1/4 Tsp Oregano
- 1/4 Tsp Basil
- 2 Limes, Juiced
- 1 Tbsp Olive Oil
- 10-12 Tostadas
- Black Beans
- Oaxacan Cheese
- Pickled Red Onions
- Lime Wedges
- Heat a large pot (like a dutch oven) over medium to high heat and add in the oil.
- Once hot, add in the diced onions and cook for 8 minutes until they begin to soften.
- Next add in the sliced garlic and stir for 2-3 minutes until fragrant.
- Add in the chipotles, adobo sauce and tomato paste and stir together. Reduce the heat to low and then add in the crushed tomatoes and stir well to combine.
- Next, add in the lime juice and seasonings – onion powder, garlic powder, salt, pepper, cumin, smoked paprika, oregano and basil and stir well.
- Lastly, add in the chicken breasts and make sure they are completely submerged in the sauce. Cover and cook on low for 4 hours, checking occasionally and stirring to prevent any burning.
- After about 4 hours, the chicken should be tender enough to shred. Remove the chicken from the sauce, shred using forks then transfer back into the sauce. Cover and continue cooking on low for another 1 hour.
- Remove from heat and keep covered until serving. *if you are serving with 30 minutes it will stay warm covered, but any longer than that make sure you reheat, uncovered for 10-15 minutes right before serving.
- Once you are ready to serve, top each tostada with a generous portion of chicken and top with any additional toppings you want!
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