Pulled Chicken Tostada With Slaw

Name: Pulled Chicken Tostada With Slaw
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: 4
Cuisine: Mexican Delights
Ingredients: 1kg Lilydale Free Range Thigh Fillets, quartered; 2 tablespoons olive oil; 2 cloves garlic, minced; 3 tablespoons smoked paprika; 2 teaspoons cayenne pepper; 1 teaspoon salt; 1 onion, chopped; 1 Â½ cups chicken stock; Â½ cup bbq sauce; 10 small tortillas, cut into 10cm rounds; Vegetable oil spray; Â¼ white cabbage, thinly sliced; Â¼ red cabbage, thinly sliced; Â½ bunch of coriander leaves, roughly chopped; 1 carrot, grated; 3 shallots, sliced; 3 tablespoonsÂ mayonnaise; Sliced red chilli and lime wedge to serve

40 mins Prep

90 mins Cook

4 Serves

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1kg Lilydale Free Range Thigh Fillets, quartered
2 tablespoons olive oil
2 cloves garlic, minced
3 tablespoons smoked paprika
2 teaspoons cayenne pepper
1 teaspoon salt
1 onion, chopped
1 ½ cups chicken stock
½ cup bbq sauce
10 small tortillas, cut into 10cm rounds
Vegetable oil spray

COLESLAW

¼ white cabbage, thinly sliced
¼ red cabbage, thinly sliced
½ bunch of coriander leaves, roughly chopped
1 carrot, grated
3 shallots, sliced
3 tablespoons mayonnaise
Sliced red chilli and lime wedge to serve

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Preheat oven to 180°C.
Mix chicken, oil, garlic, paprika and cayenne pepper salt in a bowl, and set aside.
Heat oil in a heavy base casserole pot, add onion and cook for 2 minutes or until soft. Add chicken mix, cooking for 4–5 minutes or until brown. Add the stock and bring to boil. Cover with lid, place in the oven, cook for 1 hour 30 minutes. Remove from heat and allow to cool slightly. Place chicken pieces into a bowl and shred with 2 forks. Stir through BBQ sauce.
Meanwhile, place tortillas on a lined baking tray, spray with olive oil and bake for 6 minutes or until crisp.
To make the coleslaw, combine all ingredients in a bowl and toss until coated in the mayonnaise. Season with salt and pepper.
To assemble, place some shredded chicken on top of a crispy tortilla, top with coleslaw and garnish with coriander, sliced chilli and lime.