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Chicken Nachos

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Article adapted from : https://iambaker.net/chicken-nachos/

Prep: 15 mins Cook: 10 mins Total: 25 mins Mains Mexican, Tex-Mex

Ingredients


  • NACHOS
  • 250g / 8 oz tortilla or plain corn chips (Note 1)
  • 250g / 8 oz (2.5 cups) shredded cheddar or Monterey Jack cheese (Note 2)
  • Quick guacamole , recipe follows
  • Toppings: Sour cream, Coriander / cilantro leaves, Jalapeno , sliced or chopped
  • Shredded chicken for nachos , recipe follows

CHICKEN FOR NACHOS

  • 1.5 tbsp olive oil
  • 700 g / 1.2 lb chicken thighs or breast , skinless boneless (Note 3)
  • 1 cup (250ml) chicken broth, separated (liquid stock)
  • 2 tbsp tomato paste
  • 2 tsp sugar

HOMEMADE NACHOS MEAT SEASONING

  • 1 tbsp olive oil
  • 2 tsp EACH garlic powder, onion powder, dried oregano
  • 2 garlic cloves , minced
  • 1/2 tsp cayenne pepper (optional)
  • 1/2 tsp salt and pepper , each
  • 3 tsp EACH cumin powder, paprika
  • 3 tbsp lime juice (Note 4)

QUICK GUACAMOLE

  • 3 tbsp coriander/cilantro , roughly chopped
  • 2 avocados , medium
  • 2 tbsp lime juice (1 large)

Instructions

CHICKEN FOR NACHOS

  1. First, Place Nachos Seasoning ingredients in a bowl. Add 2 tbsp of the chicken broth and mix to form a loose paste.
  2. Then, Add chicken, turn to coat in paste. 
  3. Set Heat oil in a large skillet over medium high heat. Cook chicken for 3 minutes on each side (reserve paste left in bowl). Remove chicken into a shallow dish.
  4. Next, Return skillet to stove. Add remaining chicken broth, tomato paste, sugar and scrape in any paste left in the bowl. Mix to dissolve, scraping base of pan, and bring to simmer.
  5. Meanwhile, shred chicken with forks, or chop (don't worry if raw inside).
  6. Last, Return chicken into sauce, toss and simmer for 3 minutes until sauce reduces down to a thick sauce. Adjust salt to taste. Keep warm.

QUICK GUACAMOLE:

  1. You can put ingredients in a bowl. Use potato masher to mash to desired consistency. Adjust salt and pepper to taste.

NACHOS:

  1. Set and Preheat oven to 180C/350F.
  2. Then Place half the corn chips slightly overlapping on a tray. Top with half the (warm) chicken and cheese.
  3. Next, Top with remaining chips and cheese. Bake 7 minutes or until cheese is melted and bubbly.
  4. Finally, Garnish with coriander/cilantro and jalapeño. Serve immaterial with quick Guacamole and sour cream.
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