Chipotle Chicken Nachos

Nutrition per serve

Ingredients

• 2pcs carrot
• 1clove garlic
• 1bunch coriander
• 100g cheddar
• 600g free-range chicken thigh fillets
• 10g Tex-Mex seasoning
• 400g tomato passata
• 20g chipotle in adobo sauce
• 300g corn chips
• 1pcs avocado
• 15ml olive oil
• 5ml sugar
• 10ml red wine vinegar
• 10ml extra virgin olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Halve the carrots lengthwise, then thinly slice. Crush or finely chop the garlic. Finely chop the coriander, keeping the leaves and stems separate. Coarsely grate the cheese. Thickly slice the chicken into strips.
2. Step 2 — Brown chicken
   Heat 1 tbs olive oil in a large frypan over high heat. Cook the chicken, in batches, stirring occasionally, for 3-4 mins until golden (the chicken won't be cooked through). Remove from the pan.
3. Step 3 — Make sauce
   Cook the carrot in the same pan over medium-high heat, stirring regularly, for 3-4 mins until softened. Add garlic, coriander stems and Tex-Mex seasoning and cook, stirring, for 1 min or until fragrant. Stir the passata, chipotle (see cooking tip), 1 tsp sugar, 1 tsp red wine vinegar and 125ml (½ cup) water into the carrot mixture and bring to a simmer.
4. Step 4 — Braise chicken
   Add the chicken to the sauce and season with salt and pepper. Reduce the heat to medium-low and cook, covered, for 15 mins. Increase the heat to medium-high and cook, uncovered, for 5 mins or until the sauce is slightly reduced and the chicken is tender.
5. Step 5 — Bake nachos
   While the sauce is reducing, line a large oven tray with baking paper. Put the corn chips on the lined tray and bake for 6 mins or until golden. Spoon the chicken mixture over the corn chips, scatter with the cheese and bake for 3-4 mins until the cheese is melted.
6. Step 6 — Get ready to serve
   Meanwhile, coarsely chop the avocado. Combine 2 tsp extra virgin olive oil and 1 tsp red wine vinegar in a bowl and season with salt and pepper. Add the avocado and gently toss to coat. Scatter the avocado and remaining coriander over the nachos. Serve the nachos at the table.

Allergens

Sulphites, Milk