Coriander Chicken Tostadas With Refried Beans and Grilled Fennel Recipe

Name: Coriander Chicken Tostadas With Refried Beans and Grilled Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (15 ounce) cans pinto beans, liquid drained and reserved (preferably organic); ½ cup chopped white onion; 2 tablespoons dried oregano; 2 garlic cloves, peeled; 2 teaspoons minced canned chipotle chiles in adobo; 1 teaspoon ground cumin; 1 tablespoon extra-virgin olive oil; coarse kosher salt; 1 large fresh fennel bulb, trimmed, cut through core into 1/3-inch-thick slices (some slices will separate); 6 tablespoons safflower oil, divided; 4 boneless skinless chicken breast halves; ⅓ cup coriander; 6 corn tostadas; 3 cups romaine lettuce, thinly sliced; 6 radishes, trimmed, thinly sliced; 6 fresh fresh cilantro stems; lime wedge

Servings: persons

2 (15 ounce) cans pinto beans, liquid drained and reserved (preferably organic)
½ cup chopped white onion
2 tablespoons dried oregano
2 garlic cloves, peeled
2 teaspoons minced canned chipotle chiles in adobo
1 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
coarse kosher salt
1 large fresh fennel bulb, trimmed, cut through core into 1/3-inch-thick slices (some slices will separate)
6 tablespoons safflower oil, divided
4 boneless skinless chicken breast halves
⅓ cup coriander
6 corn tostadas
3 cups romaine lettuce, thinly sliced
6 radishes, trimmed, thinly sliced
6 fresh fresh cilantro stems
lime wedge

1
beans.
2
Place beans and next 5 ingredients in processor; blend to chunky puree.
3
Heat oil in heavy large saucepan over medium heat.
4
Add bean mixture and 1/2 cup reserved bean liquid.
5
Stir over medium-low heat until warmed through, adding more bean liquid if dry, about 5 minutes.
6
Season with coarse salt and freshly ground black pepper.
7
DO AHEAD Can be made 1 day ahead.
8
Cover; chill.
9
Rewarm before using.
10
fennel and chicken.
11
Brush fennel slices with 11/2 tablespoons oil; sprinkle with salt and pepper.
12
Heat heavy large skillet over medium-high heat.
13
Add fennel slices.
14
Sear until lightly browned and crisp-tender, 2 to 3 minutes per side.
15
Transfer to plate.
16
Cut into strips.
17
Reserve skillet.
18
Using rolling pin, flatten chicken between sheets of plastic wrap to 1/4- to 1/3-inch-thick cutlets.
19
Spread out coriander seeds on sheet of foil.
20
Sprinkle chicken with salt and pepper; coat with coriander seeds.
21
Heat 41/2 tablespoons oil in reserved skillet over medium-high heat.
22
Working in batches, if necessary, add chicken to skillet.
23
Saute until cooked through, about 3 minutes per side.
24
Transfer to work surface.
25
Cool 5 minutes.
26
Cut chicken in half lengthwise, then crosswise into 1/3-inch-wide strips.
27
assembly.
28
Top each tostada shell with beans, lettuce, radishes, fennel, chicken, and cilantro sprig.
29
Serve with lime wedges.

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 (15 ounce) cans pinto beans, liquid drained and reserved (preferably organic), ½ cup chopped white onion, 2 tablespoons dried oregano, 2 garlic cloves, peeled, and more.

Yes, Coriander Chicken Tostadas With Refried Beans and Grilled Fennel falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coriander Chicken Tostadas With Refried Beans and Grilled Fennel

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