4 lbs chicken thighs, boneless, skinless
6 cups chicken broth
1 onion, finely diced
4 tsp adobo seasoning
2 cloves garlic
1 onion, fine diced
2 medium tomatoes, diced
1 cup prepared tomato sauce
Salt and pepper to taste
1 (8 oz) package tostada shells
8 oz sour cream
1 cup lettuce, shredded
1 tbsp cilantro, chopped
2 tbsp Parmesan cheese, grated
Spanish rice, optional
Boil chicken with chicken broth, rough chopped onion, adobo seasoning, and garlic for about 45 minutes or until it easily shreds.
Remove chicken and set aside to cool.
Once cool, shred with 2 forks or with your hands.
Sauté the finely diced onions and tomatoes until caramelized, add tomato sauce and chicken.
Bring to a simmer and season with salt and pepper.
Place shredded chicken on tostada shell and garnish with sour cream, shredded lettuce, Parmesan cheese and cilantro.
Serve with Spanish rice.