Name: Chile-Braised Chicken Tostadas
Yield: 4 Servings
Ingredients: 3 lb. chicken legs (thigh and drumstick; about 6); Kosher salt; 2 Tbsp. (or more) vegetable oil; 1 large onion, thinly sliced; 8 garlic cloves, peeled; 1 3" cinnamon stick; 1 tsp. cumin seeds; 1 14-oz. can whole peeled tomatoes; 8 dried ancho, guajillo, chipotle, and/or New Mexico chiles, stems and seeds removed; 2–3 cups low-sodium chicken broth; Tostadas, shredded lettuce, chopped red onion, cilantro leaves with tender stems, queso fresco, and lime wedges (for serving)

Photo by Emma Fishman, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio

This saucy shredded chicken takes inspiration from Mexican chicken tinga. Here we harness the wonderful complexity of dried chiles, which simmer with onions, tomatoes, spices, and chicken broth to slowly braise whole chicken legs. Cracking the lid of your cooking vessel helps concentrate the liquid as the chicken cooks. Once the chicken is fall-apart tender, remove it and blend the braising liquid and aromatics into a rich sauce to toss with the shredded meat. Use it to top tostadas or rice bowls, or as a filling for enchiladas and tacos.

What you’ll need

Lodge 7.5 Quart Enameled Cast Iron Dutch Oven
$120 At Amazon
Blender
$49 $37 At Amazon
Tongs
$18 $14 At Amazon
Glass Storage Container
$20 At Amazon

Recipe notes

Green Chutney Chicken

Cilantro and a handful of basic spices brings vibrant green color and rich flavor to broiled chicken thighs. Served with rice or naan, this is a weeknight win.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Chicken Riggies

Hot pickled cherry peppers add acidity and heat to this beloved regional pasta.

Vinegar Chicken With Figs

A weeknight-friendly chicken dinner with two kinds of vinegar, dried figs, and a rich sauce. It’s restaurant-quality food in just 30 minutes.

Crispy Chicken Quesadillas

Spiced chicken, charred peppers, and gooey cheese—these never-soggy quesadillas are a favorite for a reason.

Mar i Muntanya

The original surf-and-turf, this rustic Spanish dish combines tender seafood and beefy meatballs in a thick, savory stew.

Sticky Honey-Soy Chicken Legs

Bone-in, skin-on chicken legs glossed in a sticky honey mustard glaze strike the perfect balance of tangy, sweet, and delightfully savory.

Sheet-Pan Chicken Souvlaki

Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.