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Spiced Chicken and Sweet Potato Tostada

½ chicken breast
4 corn tortillas
1 sweet potato or a smallish honey nut squash, peeled, seeded
small bunch of cilantro
1 medium red onion
2 T cider vinegar
½ cup sour cream
finger limes if you can find any. Asian market? (they exude a mildly limey sort of veggie caviare). 
1 T Mexican spice blend (½ t each: Ancho chile powder, smoked paprika, garlic powder, ground cumin and dried Mexican oregano)

Preheat the oven to 450°F. 

Wash and dry the fresh produce. 
Halve the sweet potato lengthwise; cut crosswise into 1⁄4-inch-thick pieces. 
Peel the onion; halve crosswise. Cut 1 half into 1⁄2-inch-wide wedges. Thinly slice the remaining half. 
Roughly chop the cilantro leaves and stems. 
Halve the finger limes crosswise. 

1- In a bowl, combine the sour cream and a drizzle of olive oil. Season with salt and pepper to taste. 

2- Roast the vegetables: 
Place the sweet potato and onion wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer. 
Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Set aside in a warm place. Leave the oven on for the tortillas. (I put foil on a shallow baking pan and remove the foil with the veggies on it so I can use the same pan for the tortillas.)

3- Pickle the onion: 
While the vegetables roast, in a small pot, combine the sliced onion, 2 teaspoons of sugar, the vinegar, and 1⁄4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high; cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the sugar has dissolved. Turn off the heat; set aside to cool for at least 10 minutes. 

4- Toast the tortillas: 
While the onion cools, place the tortillas on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in a single layer. Toast in the oven 9 to 11 minutes, or until lightly browned and crispy. Remove from the oven. 

5- Cook the chicken: 
While the tortillas toast, pat the chicken dry with paper towels. Place in a bowl; season with salt, pepper, and the spice blend. Toss to coat. 
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook, stirring occasionally, 2 to 4 minutes,or until lightly browned.  Add 1⁄4 cup of water. Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off and the chicken is cooked through. Turn off the heat and stir in half the cilantro. Set aside in a warm place. 

6- Assemble the tostadas and plate your dish: 
Transfer the toasted tortillas to a work surface. Evenly divide half the seasoned sour cream among the toasted tortillas. 
Top with the cooked chicken, roasted vegetables, and as much of the pickled onion as you’d like (draining before adding). Garnish with the remaining sour cream and remaining cilantro. Divide between 2 dishes.

Using your fingers, squeeze upwards from the bottoms of the finger limes to release the pulp; serve on the side. Enjoy! 

-Blue Apron