Share

Sunday, 10 November 2019

Chicken Nachos

Chicken Nachos
  • 2 chicken breasts
  • Large bag of tortilla chips
  • Grated cheddar cheese (as much as you like)
  • Handful of sliced jalapeño peppers
  • 2 tbsp olive oil
  • 2 tbsp tomato purée
  • 2 tsp sugar
  • 250ml chicken stock
  • 3 tbsp lime juice
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • Salt and pepper to season
  • Small tin of sweetcorn, drained
  • Small tin of retried beans

Method
In a large bowl, mix together 1 tbsp olive oil, the lime juice, garlic, oregano, cumin, paprika, cayenne pepper and a pinch of salt and pepper.  Add a couple of tablespoons of the chicken stock and mix to form a paste, add the chicken and coat with the mixture.

Heat the remaining olive oil in a frying pan and cook the chicken for 20 minutes, turning as you go until the chicken is cooked through, then set aside.  Add the chicken stock to the pan along with the tomato purée, sugar and any remaining marinade mix, stir through and simmer until the sauce thickens.  Shred the chicken using two forks and return to the frying pan, mix thoroughly to ensure the chicken gets a good coating of sauce.

Preheat your oven to 180 degrees.  Place a layer of tortilla chips on two dinner plates, top with grated cheese and some of the chicken mixture.  Top with the remaining chips and the chicken and sprinkle over some sweetcorn, refrained beans, jalapeño peppers and some more cheese.  Place the plates into the oven for 5-10 minutes or until the cheese melts.  Serve with some homemade guacamole, sour cream, salsa and hot sauce.

This is comfort food at its best, the chicken packs a punch and has plenty of flavour, I guarantee this recipe will soon become a firm favourite and again, it is quick and easy to make, I hope you enjoy as much as we did.

No comments:

Post a comment