The kids are on holiday, so it's their turn to cook dinner. These pulled chicken tostadas are fun and simple to make and irresistibly messy to eat.

Recipes Callum Hann | Photographs Brendan Homan | Styling Natalie Homan

Pulled chicken tostadas with pineapple salsa
serves 4

1 tbsp olive oil
4 small skinless, boneless chicken thighs
4 cloves garlic, thinly sliced
1 tbsp ground cumin
1 tbsp smoked paprika
1 cup reduced-salt chicken stock
400g tin diced tomatoes
400g tin black beans, drained and rinsed
pinch of salt
12 mini tortillas (or 4 large tortillas cut into 10cm rounds)

pineapple salsa
½ small pineapple, diced
1 red capsicum, diced
½ red onion, finely diced
½ bunch of coriander, leaves picked
2 tbsp jalapenos, finely chopped
juice of 1 lime
60g feta, crumbled

Heat oil in a large frying pan over medium-high heat. Cook chicken for 2-3 minutes on each side or until browned. Remove from pan. Add garlic and cook for 1-2 minutes or until fragrant. Stir through cumin and paprika. Pour in stock, diced tomatoes and black beans, and return chicken to the pan. Season with a pinch of salt. Bring to the boil then reduce heat to medium-low, and simmer for 10-15 minutes or until chicken is tender and cooked through. Remove chicken from the pan and shred with two forks. Return chicken to the pan and stir through sauce to coat.

Preheat oven to 180C (fan-forced). Arrange tortillas on a lined baking tray and lightly spray with cooking oil. Bake for 10 minutes or until golden and crisp. Combine pineapple, capsicum, onion, coriander, jalapenos and lime juice in a medium bowl. Toss to coat.

To serve, divide tostadas between serving plates. Top with chicken and salsa, and crumble over feta.

 

This recipe first appeared in the April 2021 issue of SALIFE magazine.