Monday, May 27, 2013

Barbecue Chicken Tostadas

I came up with this recipe from two sources.  Firstly from Paul Hollywood's Bread programme which was on recently and featured a recipe for a tortilla tower - this gave me the inspiration for marinated chicken layered with other ingredients and crisp tortillas.  Secondly the marinade is one which my Mum used for mince when I was growing up.  She simply mixed the marinade while the mince cooked and then combined them.  We ate them in tacos with cheese, cucumber and lettuce - another taste from my childhood which I will never ever forget.

So Paul Hollywood and my Mum in one my Mum would be delighted...!!

4 chicken thighs (yes, I know they should be organic and all the rest of the best you can afford is all I will advise)
1 teaspoon tomato puree
2 tablespoons vinegar (I use whatever I have in the house - red wine, white wine or cider, just pick your favourite and go for it)
2 tablespoons demerara sugar
2 tablespoons dry mustard powder
2 tablespoons worcester sauce
150ml water

100 grams white or brown rice
1 onion
1 clove garlic
1 small piece of fresh ginger
1 pepper
2 - 3 mushrooms
1 dash of soy sauce
4 corn tortillas
50 grams cheddar cheese
creme fraiche to serve

Remove the skins from the chicken (or buy skinless ones - whatever you can afford and prefer) and put 3 slashes on each.

Mix together the tomato puree, vinegar, sugar, mustard powder, worcester sauce and water.

Pour the marinade over the chicken and leave in the fridge for a few hours (or overnight ideally), occasionally  spooning the marinade over the chicken.

Take the chicken out of the fridge and put it in a pre-heated oven with the marinade for 10 minutes at 220 Degrees.

Turn the oven down to 200 Degrees, ensure the chicken is slash side down in the marinade and cook for 40 minutes.

After 40 minutes turn the oven back up to 220 Degrees, turn the chicken over so that the slashes face up the way, pour off the marinade (but keep it) and cook for another 7 minutes.

Remove the chicken from the oven and put it aside until it is cool enough to handle.

In the meantime, cover the rice with cold water and boil until the rice is tender and the water has evaporated.

Chop and fry all the vegetables in a splash of oil then mix with the rice and a good dash of soy sauce. (I should mention at this point that you can use any vegetables you like)

Shred the chicken into small pieces.

Put the tortillas into the oven at 200 Degrees for 2 minutes.

Scrunch 4 pieces of tinfoil into balls and fit the tortillas over them.

Place them in the oven for 10 minutes then cool for 5 minutes still on the tinfoil balls.

Turn the fajitas over and remove the tinfoil.

Fill each tortilla with a spoonful of rice, some chicken, some marinade and top with grated cheese.

Put back in the oven for a few minutes until the cheese is melted.

Serve with creme fraiche and lots of napkins!

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