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Pulled chicken and black bean nachos

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

May 05, 2020 2:00am
By Alice Storey
  • 30 mins preparation
  • 1 hr 25 mins cooking
  • Serves 6 - 8
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Pulled chicken and black bean nachos
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.

Notes

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

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