Description
A flavorful and easy-to-make Chicken Nachos recipe featuring tender seasoned chicken thighs, melted cheddar cheese, and fresh quick guacamole, perfect for a delicious snack or casual meal in just 25 minutes.
Ingredients
For the Chicken
- 700 g / 1.2 lb skinless boneless chicken thighs or breast
- 1.5 tbsp olive oil
- 2 tbsp tomato paste
- 2 tsp sugar
- 1 cup (250 ml) chicken broth, divided
- 3 tbsp lime juice
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 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 black pepper
For the Nachos
- 250 g / 8 oz tortilla or plain corn chips
- 250 g / 8 oz (2.5 cups) shredded cheddar or Monterey Jack cheese
For the Quick Guacamole
- 2 medium avocados
- 3 tbsp coriander/cilantro, roughly chopped
- 2 tbsp lime juice (about 1 large lime)
- Salt and pepper, to taste
Toppings
- Sour cream
- Coriander/cilantro leaves
- Jalapeno, sliced or chopped
Instructions
- Prepare Nachos Seasoning Paste: In a bowl, combine garlic powder, onion powder, dried oregano, cumin powder, paprika, cayenne pepper (if using), salt, and pepper. Add 2 tbsp of the chicken broth and mix well to form a loose paste.
- Coat Chicken: Add the chicken pieces to the paste and turn to coat them evenly.
- Cook Chicken: Heat 1.5 tbsp olive oil in a large skillet over medium-high heat. Cook the coated chicken for 3 minutes on each side until lightly browned. Remove chicken to a shallow dish, reserving the paste in the bowl.
- Make Sauce: Return the skillet to the stove, add the remaining chicken broth (about 1 cup minus 2 tbsp), tomato paste, sugar, and scrape in any leftover paste from the bowl. Stir to dissolve ingredients, scrape the base to deglaze, and bring to a simmer.
- Shred Chicken: While the sauce simmers, shred the chicken using forks or chop it roughly. It is fine if some pieces are slightly undercooked at this point as they will simmer further in the sauce.
- Simmer Chicken in Sauce: Return shredded chicken to the skillet with the sauce, toss to coat evenly, and simmer for 3 minutes until the sauce thickens and coats the chicken. Adjust salt to taste and keep warm.
- Make Quick Guacamole: In a bowl, mash avocados with a potato masher until desired consistency is reached. Stir in chopped coriander, lime juice, and season with salt and pepper to taste.
- Preheat Oven: Set the oven to 180°C (350°F) to prepare for baking the nachos.
- Assemble Nachos Layer 1: Spread half of the tortilla or corn chips in a slightly overlapping layer on a baking tray. Evenly distribute half of the warm chicken mixture on top, then sprinkle half of the shredded cheese over the chicken.
- Assemble Nachos Layer 2: Add the remaining chips in a layer over the cheese, then top with the rest of the shredded cheese.
- Bake Nachos: Place the tray in the preheated oven and bake for about 7 minutes or until the cheese is fully melted and bubbly.
- Garnish and Serve: Remove the nachos from the oven, garnish with fresh coriander/cilantro leaves and sliced jalapenos. Serve immediately with quick guacamole and sour cream on the side.
Notes
- Note 1: Use plain corn chips or tortilla chips for the best texture and flavor contrast with the chicken and cheeses.
- Note 2: Cheddar or Monterey Jack cheese offers great melting characteristics and flavor balance.
- Note 3: Skinless, boneless chicken thighs provide juicier results, but chicken breast can be used as a leaner alternative.
- Note 4: Fresh lime juice brightens the flavors in both the chicken marinade and guacamole.
- Adjust the amount of cayenne pepper to control spiciness.
- Shredding chicken while partially cooked is intentional to allow it to finish cooking in the sauce and absorb flavors.
