Chicken Tostadas with Honey-Pepper Jicama Slaw

Brian Paquette
Director of Culinary Innovation
Chili’s Grill & Bar

Ingredients

Chicken Tinga:

• 6 lb boneless skinless shicken breasts, generously seasoned with salt and pepper
• 2 c chicken stock
• 1 ¼ c SupHerb Farms^® Smoky Pepper Paste

Honey-Pepper Vinaigrette:

• 2 Tbsp SupHerb Farms^® Smoky Pepper Paste
• ¼ c rice vinegar
• 2 Tbsp honey

Jicama Jalapeño Slaw:

• 4 oz jicama, julienne 4” long
• 4 oz green jalapeño pepper, seeds removed, julienne 4” long
• 4 oz English cucumber, seeds removed, julienne 4” long
• 4 oz red bell pepper, seeds removed, julienne 4” long
• 1 large red onion, julienne

Lime Crema:

• 2 c sour cream
• Juice of 2 small limes
• ½ tsp ground cumin
• Salt to taste

Base:

• 48 prepared tostada rounds

Garnish:

• Fresh avocado, sliced
• Fresh cilantro sprigs
• Lime wedges

Directions

Chicken Tinga:

1. In the base of a pressure cooker, combine 6 lb seasoned chicken breasts, 2 cups chicken stock and 1 ¼ c SupHerb Farms® Smoky Pepper Paste.
2. Cook in pressure cooker on high for 30 minutes or until chicken can be shredded.
3. Shred chicken in broth and keep warm.

Honey-Pepper Vinaigrette:

4. In a small bowl, whisk 2 Tbsp SupHerb Farms^® Smoky Pepper Paste, ¼ cup rice vinegar and 2 Tbsp honey until combined. Set aside for service.

Jicama Jalapeño Slaw:

5. In a large bowl, combine 4 oz julienned jicama, 4 oz julienned jalapeno pepper, 4 oz julienned English cucumber, 4 oz julienned red bell pepper and 1 large julienned red onion. Set aside for service.

Lime Crema:

6. In a small bowl, whisk 2 cups sour cream, lime juice and ½ tsp ground cumin until combined. Season with salt to taste.
7. Transfer lime crema to a squeeze bottle fitted with a narrow tip. Refrigerate for service.

For Service:

1. Finish the jicama jalapeño slaw à la minute: Toss the jicama slaw ingredients with the smoky pepper vinaigrette and toss to achieve a well-mixed slaw.
2. To plate: Top each tostada round with 4 oz of the chicken tinga followed by 1 ½ oz jicama jalapeño slaw.
3. To garnish: Top each tostada with sliced avocado, one sprig of cilantro and a drizzle of crema.

Project Management: Summit F&B
Photography: otysonphoto.com // Food Styling: Peg Blackley