Why this fits a family on a budget
Chicken thighs are one of the most budget-friendly proteins available, keeping this hearty, flavor-packed meal well under $3 per serving for a family of four. The air fryer cuts the chicken cook time significantly, and the simple stovetop sauce requires no special skills, fitting easily within the 40-minute window.
• 1.25 lb boneless skinless chicken thighs
• 2 count chipotle peppers in adobo sauce (canned)
• 1 can (14.5oz) canned crushed tomatoes
• 1 count white onion
• 3 count garlic cloves
• 1 tsp dried oregano
• 0.5 tsp cumin
• 0.75 tsp salt
• 0.25 tsp black pepper
• 1 tbsp olive oil
• 8 count corn tostada shells
• 2 cup iceberg lettuce
• 2 count roma tomatoes
• 1 count lime
• 0.25 cup fresh cilantro
• 0.5 cup chicken broth (low sodium)
1. Pat chicken thighs dry with paper towels. Season both sides evenly with salt, black pepper, and cumin.
2. Place seasoned chicken thighs in the air fryer basket in a single layer, making sure they do not overlap. Air fry at 400°F for 18–20 minutes, flipping once at the 10-minute mark, until the outside is golden brown and the internal temperature reads 165°F on a meat thermometer.
3. While the chicken cooks, dice the white onion and mince the garlic cloves. Dice the roma tomatoes and shred the iceberg lettuce; set both aside for topping.
4. Heat olive oil in a medium saucepan over medium heat. Add diced onion and cook for 4–5 minutes, stirring often, until softened and lightly golden at the edges.
5. Add minced garlic and cook for 30 seconds more, stirring constantly, until fragrant (you will smell the garlic clearly — do not let it brown).
6. Add the crushed tomatoes, chicken broth, 2 chipotle peppers in adobo (chop them slightly), oregano, and a pinch of salt to the saucepan. Stir to combine and bring to a gentle simmer. Reduce heat to medium-low and cook for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and darkens in color.
7. Once chicken is done, transfer it to a cutting board and let it rest for 2 minutes. Use two forks to shred the chicken by pulling the meat apart in opposite directions until fully shredded into bite-sized strips.
8. Add the shredded chicken to the tomato-chipotle sauce and stir well to coat every piece. Cook together for 2 minutes over medium-low heat until chicken is warmed through and fully coated.
9. Lay tostada shells flat on a serving platter or plates. Spoon a generous portion of chicken tinga onto each tostada shell, then top with shredded lettuce and diced tomato.
10. Squeeze fresh lime juice over the assembled tostadas, garnish with cilantro, and serve immediately before the shells soften.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.