Chicken Tostadas

Ingredients

FOR THE CHICKEN

• 3 to 4 tablespoons olive oil
• 6 large skinless, boneless chicken breasts (about 4 1⁄2 pounds), cut into bite-size pieces
• Salt, to taste
• 3 garlic cloves, minced
• 1 large onion, chopped
• 2 tbsp. chili powder
• 1 tbsp. ground cumin
• 2 tsp. paprika
• 1 14-ounce can tomato sauce

FOR THE TOSTADAS

• 1 16-ounce can refried beans, heated
• 12 tostada shells
• 6 small Roma tomatoes, chopped
• 1 c. sour cream
• 3 c. thinly sliced red cabbage
• Chopped fresh cilantro, for garnish
• Hot sauce, to taste
• Lime wedges, for serving

Directions

1. 1For the chicken: Heat 3 tablespoons olive oil in a large skillet over medium-high heat until hot. Working in batches, season the chicken with salt and cook, turning, until golden brown, 2 to 3 minutes. (Add 1 more tablespoon oil to the skillet between batches if needed.) Remove the chicken to a plate using a slotted spoon. 
2. 2Reduce the heat to medium; add the garlic and onion to the skillet and cook briefly. Add the chili powder, cumin, paprika and 1⁄4 teaspoon salt; stir about 30 seconds.
3. 3Pour the tomato sauce and 2 cups water into the skillet to create a broth. Bring to a boil, then simmer until slightly reduced, about 8 minutes. Return the chicken to the skillet; continue cooking until the sauce is thickened, about 15 more minutes.
4. 4Let the chicken cool slightly. Set aside 3 cups for the tostadas; divide the rest among freezer bags and freeze for another use.
5. 5For the tostadas: Smear 2 tablespoons beans on each tostada shell; top with some chicken, tomatoes, sour cream and cabbage. Sprinkle with cilantro. Serve with hot sauce and lime wedges.