Name: Pulled chicken and black bean nachos
Prep time: 30 min
Cook time: 85 min
Total time: 115 min
Yield: 6 - 8
Ingredients: 2 tbsp olive oil; 4 skinless chicken thigh fillets (about 150gm each); 1 onion, finely chopped; 4 garlic cloves, finely chopped; 1 tsp each ground cumin, ground coriander and smoked paprika; 1 tbsp red wine vinegar; 400 gm canned chopped tomato; 250 ml (1 cup) chicken stock; 1 chipotle chilli in adobo (see note); 1 tsp dried oregano; 200 gm (1 cup) canned black beans, drained; 250 gm corn chips or tortilla chips; 200 gm cheddar, coarsely grated; 2 radishes, thinly sliced; ¼ cup (loosely packed) coriander, coarsely chopped; Tomato salsa; 3 vine-ripened tomatoes, finely chopped; 1 small white onion, finely chopped; 1 cup (loosely packed) coriander, coarsely chopped; Juice of 1 lime; 1½ jalapeño chillies, finely chopped, or to taste; 2 tbsp extra-virgin olive oil; Avocado crema; 1½ ripe avocados; Juice of ½ lime; 2 tsp extra-virgin olive

Pulled chicken and black bean nachos

If we ever needed an excuse to have corn chips for dinner, this is it.

Serves 6 - 8

Prep

30M

Cook

1H 25M

Total

1H 55M

We’ve revamped this Tex-Mex classic of nachos and beans. Serve it straight from the oven to feed a hungry crowd.

Ingredients

2 tbsp olive oil

4 skinless chicken thigh fillets (about 150gm each)

1 onion, finely chopped

4 garlic cloves, finely chopped

1 tsp each ground cumin, ground coriander and smoked paprika

1 tbsp red wine vinegar

400 gm canned chopped tomato

250 ml (1 cup) chicken stock

1 chipotle chilli in adobo (see note)

1 tsp dried oregano

200 gm (1 cup) canned black beans, drained

250 gm corn chips or tortilla chips

200 gm cheddar, coarsely grated

2 radishes, thinly sliced

¼ cup (loosely packed) coriander, coarsely chopped

Tomato salsa

3 vine-ripened tomatoes, finely chopped

1 small white onion, finely chopped

1 cup (loosely packed) coriander, coarsely chopped

Juice of 1 lime

1½ jalapeño chillies, finely chopped, or to taste

2 tbsp extra-virgin olive oil

Avocado crema

1½ ripe avocados

Juice of ½ lime

2 tsp extra-virgin olive

Method

1.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.

2.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).

3.For avocado crema, process ingredients in a small food processor until smooth, season to taste, cover and refrigerate until required.

4.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.

Note Chipotle chillies in adobo are available from select delicatessens and online from fireworksfoods.com.au
Drink Suggestion: Rich, nutty amber ale. Drink suggestion by Max Allen
Notes