Chicken Capsicum Tostadas

Chicken Capsicum Tostadas ~ Mildly spiced ground chicken cooked with peppers and served on tortilla chips with a sour cream / geek yogurt topping or dip.

I had some ground chicken in the freezer and had been contemplating a meatball recipe for a while. But then a pepper emergency came up and I had one bright orange capsicum that needed saving right away or it was going to rot along with its other 2 brothers! So after scouting for a while, I came upon tostada recipes using ground chicken and it seemed like a quick and easy one to try on a weekday evening. That’s how this dish came to be. It is real easy to prepare and you can get creative with the ingredients to add to the recipe. It can be served up on corn tortilla chips or wrapped in rotis or just had as a side to any other dish. I am surely going to be making this a lot more often and it is definitely going to be on the next house party’s finger food menu 🙂

Source: Adapted from http://www.myrecipes.com/recipe/chicken-chile-tostadas-10000001011328/

Cooking Time: 25 – 30 minutes

Serves: 4

Ingredients:

  1. Ground chicken – 1 lb
  2. Oil – 1 or 2 tbsp (i used olive oil)
  3. Peppers (Capsicum) – 1 large (any color), chopped fine
  4. Onion – 1 medium, chopped fine
  5. Ginger garlic paste – 1 tbsp
  6. Red chili powder – 1/2 tbsp or to taste
  7. Cumin powder – 1 tsp
  8. Cooked Rice (any kind) – 2 or 3 tbsp (optional)
  9. Cilantro – few stems, chopped, for garnishing
  10. Corn tortilla chips – as needed
  11. Greek yogurt or sour cream – 1/3 cup or as needed for toppings

Method:

  1. Heat oil in a saute pan.
  2. Add chopped onions and a little salt to speed-up cooking process and allow to cook until done and slightly brown all over (about 4-5 mins).
  3. Add the ground chicken, squeezing out as much water during the cleaning process, and toss around to scramble the chicken and allow it to cook until all the pink color is gone and meat is cooked (about 10 minutes).
  4. Add the chopped bell peppers and dry spices (cumin and chili powder) and saute to cook the peppers fully (less than 5 mins).
  5. Add the cooked rice and mix well. Add more salt if needed.
  6. Turn off the heat and add chopped cilantro and mix together.

To serve:

Arrange the tortilla chips on a platter, add a spoonful of the chicken scramble on the chip and top it up a dollop of Greek yogurt or sour cream. You could also add some salsa of your choice if desired.

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