Put some mojo into dinnertime! We're talking juicy chicken thighs cooked in a hot and citrusy sauce served with shredded cheese in crispy tostada shells.
What You Need
Original recipe yields 6 servings
1/3 cup KRAFT Zesty Lime Vinaigrette Dressing
zest and 1/3 cup juice from 1 orange, divided
2-1/2 lb. bone-in chicken thigh s, skin removed
1 onion, cut into 1/4-inch-thick slices
4 pickled jalapeño pepper s, seeded, cut into thin strips
3 cloves garlic, minced
6 tostada shell s
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
2 radishes, thinly sliced
2 Tbsp. chopped fresh cilantro
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Let's Make It
Heat large heavy skillet on medium-high heat. Mix dressing and orange juice. Add 2 Tbsp. dressing mixture and chicken to skillet; cook 6 min. or until chicken is evenly browned on both sides, turning after 3 min. Remove chicken from skillet; cover to keep warm.
Add onions, peppers and garlic to skillet; cook 3 min., stirring constantly. Stir in remaining dressing mixture. Return chicken to skillet; spoon vegetable mixture over chicken. Cover, simmer 20 min. or until chicken is done (165ºF). Cool chicken 5 min.; pull into shreds. Return to skillet; stir in orange zest.
Top tostadas with chicken mixture and remaining ingredients.
How to Shred the Chicken
Use 2 forks to pull the cooked chicken into shreds.
Serve with cooked black beans and rice.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.