Chicken Nachos
, Serves 4
Loaded corn chips layered with spiced, saucy shredded chicken and melted cheese, served with fresh guacamole.
| prepPreheat oven to 350°F / 180°C | |||||||
| 2 medium avocados | Mash guacamole, adjust seasoning | Garnish, serve with guacamole & sour cream | |||||
| 3 tbsp coriander / cilantro, roughly chopped (for the guacamole) | |||||||
| 2 tbsp lime juice (1 large; for the guacamole) | |||||||
| salt and pepper, to taste (for the guacamole) | |||||||
| 2 garlic cloves, minced | Mix seasoning into loose paste | Turn chicken in paste | Sear chicken 3 min per side, remove | Add broth, tomato paste, sugar; simmer | Shred chicken, return, simmer 3 min | Layer chips, chicken, cheese; bake 350°F / 180°C, 7 min | |
| 2 tsp garlic powder | |||||||
| 2 tsp onion powder | |||||||
| 2 tsp dried oregano | |||||||
| 3 tsp cumin powder | |||||||
| 3 tsp paprika | |||||||
| 1/2 tsp cayenne pepper (optional) | |||||||
| 1/2 tsp salt | |||||||
| 1/2 tsp pepper | |||||||
| 1 tbsp olive oil (for the paste) | |||||||
| 3 tbsp lime juice (for the paste) | |||||||
| 30 ml chicken broth (for the paste) | |||||||
| 700 g skinless boneless chicken thighs or breast | |||||||
| 1.5 tbsp olive oil (for the skillet) | |||||||
| 3/4 cup + 220 ml chicken broth (for the sauce) | |||||||
| 2 tbsp tomato paste | |||||||
| 2 tsp sugar | |||||||
| 250 g tortilla or plain corn chips | |||||||
| 250 g (2.5 cups) shredded cheddar or Monterey Jack cheese | |||||||
| sour cream, coriander / cilantro leaves and sliced or chopped jalapeño, to garnish | |||||||
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