Step-by-Step Instructions

1. 1.Season and Sear Chicken

   Season the boneless, skinless chicken thighs with salt. Heat a large pot or Dutch oven over medium-high heat. Add 1 tbsp of olive oil and sear the chicken thighs until golden brown on both sides, about 3-4 minutes per side. Remove chicken from the pot and set aside.

2. 2.Char Aromatics for Broth

   In the same pot with the chicken drippings, add the halved white onion and halved head of garlic. Char them until deeply browned, about 3-5 minutes, flipping occasionally.

3. 3.Simmer Chicken Broth

   Return the seared chicken thighs to the pot with the charred onion and garlic. Add enough water to cover the chicken (about 6-8 cups). Add the bay leaf, 1 tbsp Knorr chicken bouillon powder, and 1 tsp black peppercorns. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until chicken is cooked through and tender.

4. 4.Roast Tomatoes and Chilies for Sauce

   While the chicken simmers, heat a separate pan over medium-high heat with a drizzle of olive oil. Add the halved Roma tomatoes and roast until softened and slightly charred, about 5-7 minutes per side. Add the 2 garlic cloves and 2-3 dried red chilies to the pan and cook for another 1-2 minutes until fragrant. Add 1/2 cup of water, cover the pan, and simmer for 5 minutes to rehydrate the chilies.

5. 5.Shred Chicken

   Once the chicken is cooked, remove it from the broth and place it in a large bowl. Using a hand mixer or two forks, shred the chicken until finely pulled apart.

6. 6.Blend the Red Sauce

   Transfer the roasted tomatoes, garlic, and rehydrated chilies to a blender. Add 1 cup of the chicken broth (from the pot), half of the cooked onion from the broth, 1 tsp Knorr chicken bouillon powder, 1/2 tsp dried oregano, 1/2 tsp salt, and 1-2 chipotle peppers with 1 tbsp adobo sauce. Blend until smooth.

7. 7.Combine Chicken and Sauce

   In a clean pan, heat a small amount of olive oil over medium heat. Add the sliced white onion and sauté until softened, about 3-4 minutes. Add the shredded chicken to the pan and stir. Pour the blended red sauce over the chicken and onion. Stir well to combine and simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.

8. 8.Assemble Tostadas

   On each corn tostada, spread a layer of warmed refried beans. Top with a generous amount of the shredded chicken in red sauce. Drizzle with crema or sour cream. Garnish with diced avocado, finely diced white onion, chopped cilantro, and crumbled Cotija cheese.

9. 9.Serve

   Serve immediately and enjoy your homemade shredded chicken tostadas!