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Chicken Tostadas by Chef Alison Lambert


Family favourite

Who doesn’t love Mexican food?! Celebrity chef Alison Lambert shares her crunchy and delicious Chicken Tostadas the entire family will love.

Chicken Tostadas

Serves 4–6

Amazing summer recipes to up your entertaining with chicken tostadas


1.5kg free-range chicken
1 tbsp sweet paprika
1 lemon, cut in half
4 tbsp extra virgin olive oil (approx)
Salt and pepper
½ bulb garlic
4 tbsp cooking oil (approx)
1 cup water
8–12 small tortillas
1–2 avocados, sliced thinly
1 lime
250g sour cream
200g cheese tasty, grated
1 lettuce, washed and leaves separated
250g cherry tomatoes, cut in half or quarters


Preheat the oven to 210ºC.

Make a rub for the chicken by mixing the  paprika, lemon juice and 2 olive tbsp of oil, then massage it into chicken. Season with salt. Stuff garlic and used lemons in the chicken cavity.

Place into a roasting dish with a little oil and roast for 20 minutes. Add 1 cup water, cover with foil. Reduce temperature to 180ºC and continue to cook for 70 minutes, or until the chicken thigh pulls easily away from the bone and the juices run clear.

While the chicken is roasting, heat 2 tbsp cooking oil in pan and fry tortilla until golden. Then cook other side. Removed and drain on kitchen paper. Repeat for all tortillas.

Slice the avocado, squeeze with lime juice, sprinkle with salt and pepper, and drizzle with olive oil.

In a separate bowl, mix the sour cream with a drizzle olive oil.

Place the cheese, lettuce and tomatoes into separate serving bowls.

To serve: Shred the chicken meat off the bone and pour any cooking juices over it. Place chicken, side and tortillas on table and assemble as you please!

(Note: To save time, you could also buy a roast chicken)

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