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Chicken nachos

From and


For the Chicken

  • 500-600g chicken (breast fillets, thighs or legs)
  • 1 garlic clove, chopped
  • 1 onion, finely chopped
  • 1 teaspoon of smoked paprika
  • 250ml water
  • 1 tablespoon of tomato puree

  • 2 chipotle chillis in adabe sauce

For the Nachos

  • Good corn chips
  • 3 spring onions, chopped
  • 1 garlic clove, chopped
  • Salsa (or Nacho sauce), about a cup
  • Grated cheese, about half a cup



  1. Pre-heat the oven to 170 degrees C
  2. In a casserole dish fry the onion and garlic in oil for about 5 minutes until soft and starting to change colour, then add paprika and stir well
  3. Add the chicken pieces and brown - around 3 minutes per side
  4. Add the water and tomato puree (with the chopped chipotle chillis if using) and a pinch of salt and pepper to taste
  5. Cover the casserole dish with a lid and put in the oven for 1-1.5 hours
  6. Remove the chicken from the casserole dish and shred with a couple of forks

Or you can use Chicken Tinga


  1. Fry the spring onions and the garlic in a frying pan in 1.5 tablespoons of oil until tender
  2. Add the shredded chicken, salt and pepper. Toss until well coated with oil.
  3. Stir in the salsa (or Nacho Sauce)
  4. Arrange the corn chips in a baking dish and spoon the chicken mixture on top
  5. Sprinkle the grated cheese on top and put in the oven for 10 minutes.

Serve with refried beans, sour cream, guacamole and diced tomatoes or tomato salsa.