Here we've revamped this Tex-Mex classic as a tasty
party-starter. Serve it straight from the oven to feed a hungry
2 tbspolive oil4skinless chicken thigh fillets (about 150gm each)1onion, finely chopped4garlic cloves, finely chopped1 tsp eachground cumin, ground coriander and smoked paprika1 tbspred wine vinegar400 gmcanned chopped tomato250 ml(1 cup) chicken stock1chipotle chilli in adobo (see note)1 tspdried oregano200 gm(1 cup) canned black beans, drained250 gmcorn chips or tortilla chips200 gmcheddar, coarsely grated2radishes, thinly sliced¼ cup(loosely packed) coriander, coarsely choppedTomato salsa3vine-ripened tomatoes, finely chopped1small white onion, finely chopped1 cup(loosely packed) coriander, coarsely choppedJuiceof 1 lime1½jalapeño chillies, finely chopped, or to taste2 tbspextra-virgin olive oilAvocado crema1½ripe avocadosJuiceof ½ lime2 tspextra-virgin olive
Preheat oven to 160C. Heat oil in a large casserole or saucepan over medium-high heat, add chicken and brown well all over (4-5 minutes), then set aside. Add onion and garlic to casserole, sauté until tender and translucent (4-5 minutes), add spices and season to taste. Deglaze pan with vinegar, add tomato, stock, chipotle, oregano and chicken, bring to a simmer, then cook in oven, turning chicken occasionally, until tender (50 minutes to 1 hour). Set aside to cool slightly, then shred chicken, stir in beans and season to taste.
Increase oven to 180C. For tomato salsa, combine ingredients in a bowl, season to taste and set aside for flavours to develop (10-15 minutes).
For avocado crema, process ingredients in a small food processor until smooth, season to taste, cover and refrigerate until required.
Scatter chips on a large baking tray, top with chicken and bean mixture, scatter with cheddar then bake until golden and bubbling (10-12 minutes). Serve topped with radish, salsa, avocado and coriander.