Mexican recipe for 4 people, takes only 20 mins; recipe has olive oil, chorizo, paprika, cherry tomato, skinless chicken breast, corn chips, creme fraiche, jalapeno pepper, creme fraiche and avocado.
John's chicken nacho one-pot
Course: Mexican
Servings
4
servings
Prep time
5 mins
Ingredients
- Cherry Tomato: 20 cherry tomatoes, cut in half
- Olive Oil: 2 tbsp olive oil
- Paprika: 1 tsp paprika
- Avocado: smashed avocado
- Creme Fraiche: 200ml tub creme fraiche
- Chorizo: 100g chorizo or pepperoni, skin removed, cut into chunks
- Skinless Chicken Breast: 4 skinless chicken breasts, each cut lengthways into 4 (or buy chicken fillets)
- Jalapeno Pepper: jar of jalapeno peppers
- Corn Chips: 200g bag corn chips (spicy if you like a bit of heat)
Directions
- Heat oven to 180C/160C fan/gas 4. Put the oil and chorizo in an ovenproof frying pan over a high heat and cook for 3 mins until the chorizo has released its oils and is starting to crisp. Stir in the paprika and tomatoes, and cook for 1 min.
- Season the chicken, add to the pan and cook for 5 mins, keeping the heat high. Add 2 tbsp water so there is a little sauce and the tomatoes cook down a little. Tip into a bowl.
- Put the corn chips in the pan and pour the chicken mix on top. Spoon over the creme fraiche and cook in the oven for 10 mins. Serve with the jalapenos, extra creme fraiche or soured cream, and smashed avocado.
