Name: Pulled chicken and black bean nachos
Cook time: 85 min
Total time: 85 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 4 skinless chicken thigh fillets (600g); 1 medium onion (140g), chopped finely; 4 cloves garlic, chopped finely; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; 1 tablespoon red wine vinegar; 400 grams can chopped tomatoes; 1 cup (250ml) chicken stock; 1 chipotle chilli in adobo sauce, chopped finely; 1 teaspoon dried oregano; 200 grams can black beans; 250 grams corn chips; 200 grams cheddar, grated coarsely; 2 radishes (70g), sliced thinly; ¼ cup coriander, chopped coarsely; Avocado crema; 1 large avocado (320g); 1 tablespoon lime juice; 2 teaspoons extra virgin olive

Freshen up your nachos with this pulled chicken and black bean version. Slow cooked for extra flavour and served with a zesty avocado crema.

Looking for more nachos or more Mexican recipes?

Ingredients

2 tablespoons olive oil

4 skinless chicken thigh fillets (600g)

1 medium onion (140g), chopped finely

4 cloves garlic, chopped finely

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1 tablespoon red wine vinegar

400 grams can chopped tomatoes

1 cup (250ml) chicken stock

1 chipotle chilli in adobo sauce, chopped finely

1 teaspoon dried oregano

200 grams can black beans

250 grams corn chips

200 grams cheddar, grated coarsely

2 radishes (70g), sliced thinly

¼ cup coriander, chopped coarsely

Avocado crema

1 large avocado (320g)

1 tablespoon lime juice

2 teaspoons extra virgin olive

Method

1.Preheat oven to 160°C.

2.Heat oil in a large casserole dish or saucepan over medium-high heat; add chicken and cook for 4 minutes or until browned all over. Remove chicken from dish and set aside. Add onion and garlic to same dish; cook, stirring, for 5 minutes or until softened. Add spices and season to taste. Deglaze dish with vinegar, then add tomato, stock, chipotle chilli and oregano. Return chicken to dish; bring to a simmer.

3.Transfer dish to oven; cook for 50 minutes, turning chicken over halfway through cooking, or until tender. Set aside to cool slightly. Shred chicken, then stir in beans. Season to taste. Increase oven to 180°C/350°F.

4.Meanwhile, for avocado crema, process ingredients in a small food processor until smooth. Season to taste. Cover; refrigerate until required.

5.Place corn chips on a large oven tray; top with the chicken and bean mixture, then sprinkle with cheddar. Bake for 10 minutes or until cheese is melted and chicken and bean mixture is heated through.

6.Serve nachos topped with radishes, avocado crema and chopped coriander.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook