Ingredients

250g / 8 oz tortilla or plain corn chips

700g / 1.2 lb skinless, boneless chicken thighs or breast

1.5 tbsp olive oil (for cooking chicken)

2 tbsp tomato paste

2 tsp sugar

1 cup (250ml) chicken broth, divided

3 tbsp lime juice

1 tbsp olive oil (for chicken seasoning)

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

250g / 8 oz (2.5 cups) shredded cheddar or Monterey Jack cheese

2 medium avocados

3 tbsp roughly chopped coriander/cilantro

2 tbsp lime juice (from 1 large lime)

Toppings: sour cream, additional coriander/cilantro leaves, sliced or chopped jalapeño

Instructions

Step 1: In a bowl, combine the garlic powder, onion powder, dried oregano, cumin powder, paprika, cayenne pepper (if using), salt, and pepper. Add 2 tablespoons of chicken broth and stir to make a loose paste.

Step 2: Add the chicken pieces to the paste and toss to coat evenly.

Step 3: Heat 1.5 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken for about 3 minutes on each side until browned. Remove the chicken and set aside. Keep any remaining paste in the bowl.

Step 4: Return the skillet to the stove. Add the remaining chicken broth, tomato paste, sugar, and scrape in any leftover paste from the bowl. Stir to dissolve and scrape the base of the pan, then bring to a simmer.

Step 5: Meanwhile, shred the cooked chicken with forks or chop it roughly, don’t worry if some is still slightly raw inside.

Step 6: Return the shredded chicken to the skillet with the sauce. Toss to coat and simmer for about 3 minutes until the sauce thickens. Adjust salt to taste and keep warm.

Step 7: To make quick guacamole, mash the avocados with 3 tablespoons chopped coriander and 2 tablespoons lime juice using a potato masher. Season with salt and pepper to your liking.

Step 8: Preheat your oven to 180°C (350°F).

Step 9: On a baking tray, spread half of the tortilla chips in a slightly overlapping layer. Top with half the warm chicken mixture and half the shredded cheese.

Step 10: Add the remaining chips and sprinkle with the rest of the cheese. Bake for about 7 minutes or until the cheese has melted and is bubbling.

Step 11: Remove from oven and garnish with fresh coriander leaves and jalapeño slices. Serve immediately with the quick guacamole and sour cream on the side.

Tips & Variations

For extra heat, add more jalapeños or a dash of hot sauce to the chicken mixture.

Use a mix of cheddar and Monterey Jack cheese for more depth of flavor and creaminess.

If preferred, substitute cooked rotisserie chicken to save time.

To make the guacamole smoother, blend ingredients instead of mashing.

Try adding black beans or corn as extra toppings for added texture and taste.

Storage

Store any leftover chicken mixture and guacamole separately in airtight containers in the refrigerator for up to 3 days. Nachos are best enjoyed fresh, but you can reheat the chicken mixture gently on the stove and bake new chips with cheese to refresh. Guacamole may brown slightly in the fridge; stir in a little lime juice before serving.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use thawed frozen chicken. Make sure it’s fully thawed and patted dry before seasoning and cooking to ensure even cooking.

How can I make this recipe vegetarian?

Replace the chicken with seasoned sautéed mushrooms, black beans, or a plant-based protein substitute. Use vegetable broth instead of chicken broth for the sauce.