Spicy Pulled Chicken Nachos
An easy recipe for Spicy Pulled Chicken Nachos, perfect for weekend entertaining.
Spicy Pulled Chicken Nachos An easy recipe for Spicy Pulled Chicken Nachos, perfect for weekend entertaining. |
| Servings | Prep Time |
| 6servings | 10min |
| Cook Time |
| 30min |
|
|
Ingredients
- 2 chicken breastsskin and bone on
- water to poach chicken
- 2teaspoons butter
- 1teaspoon salt
- 1/2cup Worcestershire sauce
- 3tablespoons concentrated chicken stock
- 1/2cup water
- pinch ground coriander
- pinch ground cumin
- 200gr nacho chips or corn chipsfrom the nacho kit
- 320gr nacho topping or tomato and herb pasta saucefrom the nacho kit
- 3cups grated cheddar cheese
- 1large avocado
- 1teaspoon white vinegar
- salt and black pepperto season
- 1 cup sour creamto serve
- 2large jalapeno chilichopped
- fresh corianderto serve
Instructions
- First off, cover the chicken breasts with water, add the butter and salt and cook for 15 minutes.
- Remove breasts from water and leave to cool slightly.
- Remove the skin and bones and shred the meat with your fingers. It works better while it’s still warm. Set aside.
- In a small saucepan, combine the Worcestershire sauce, chicken stock, water and spices. Allow to simmer for a few minutes.
- Add the shredded chicken to the sauce and cover.
- Layer the nacho chips with nacho topping (or tomato and herb pasta sauce), spicy chicken and half of the cheese.
- Finish with the last of the cheese and bake for about 10 minutes at 180 degrees Celsius until cheese is bubbly and melted.
- For the guacamole, simply smash the avocado and combine with vinegar and seasoning.
- Top baked nachos with guacamole, sour cream, jalapeno chili and fresh coriander. Serve immediately.