PULLED CHICKEN NACHOS

Who doesn’t like a good serving of nachos!?  This is pulled chicken nachos is a huge serving that can easily be doubled for a crowd.

Adjust the spiceness to you own liking but I personally like to have a bit of heat when something is meant to be spicy.

 

You’ll need

  • You'll need for the chicken
  • • 2 tbsp olive oil
  • • 4 skinless chicken thigh fillets (about 150gm each)
  • • 1 onion, finely chopped
  • • 4 garlic cloves, finely chopped
  • • 1 tsp each ground cumin, ground coriander and smoked paprika
  • • 1 Tbsp red wine vinegar
  • • 400 gm canned chopped tomato
  • • 200 ml chicken stock
  • • 200ml light beer
  • • 1 tsp chipotle powder (or to taste)
  • • 1 tsp dried oregano
  • • 200 gm (1 cup) canned black beans, drained
  • • 250 gm corn chips or tortilla chips
  • • 200 gm cheddar, coarsely grated
  • • 2 radishes, thinly sliced
  • • ¼ cup (loosely packed) coriander, coarsely chopped
  • You'll need for the tomato salsa
  • • 3 vine-ripened tomatoes, finely chopped
  • • 1 small shallot, finely chopped
  • • 1 cup (loosely packed) coriander, coarsely chopped
  • • Juice of 1 lime
  • • 1 red or green chili, finely chopped, or to taste
  • • 2 tbsp extra-virgin olive oil
  • You'll need for the avocado cream
  • • 2 ripe avocados
  • • Juice of 1 lime
  • • 2 tsp extra-virgin olive
  • • salt and pepper for seasoning

Method

  1. For the chicken. Preheat oven to 160°C.
  2. Heat oil in a large casserole or saucepan over medium-high heat, add chicken and brown well all over (4-5 minutes), remove and set aside.
  3. Add onion and garlic to pan, sauté until tender and translucent (4-5 minutes), add spices and season to taste.
  4. Deglaze pan with Clausthaler Classic non-alcoholic beer.
  5. Add the vinegar, tomato, chicken stock, chipotle, oregano and chicken. Bring to a simmer.
  6. Put the lid on and then cook in oven, turning chicken occasionally, until tender (50 minutes to 1 hour).
  7. Remove from the oven and set aside to cool slightly
  8. Immediately increase your oven to 180°C for the final part of the dish.
  9. Shred chicken, stir in beans and season to taste.
  10. For the salsa tomato salsa, combine ingredients in a bowl, season to taste and set aside for flavours to develop (10-15 minutes).
  11. For the avocado cream, process ingredients in a small food processor until smooth, season to taste, cover and refrigerate until required.
  12. To serve, scatter chips on a large baking tray, top with chicken and bean mixture, scatter with cheddar and then bake until golden and bubbling (about 10 minutes).
  13. Serve topped with sliced radish, salsa, avocado and fresh coriander.

Leave a Reply

Your email address will not be published. Required fields are marked *