Name: John's chicken nacho one-pot
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 2 tbsp olive oil; 100g chorizo or pepperoni, skin removed, cut into chunks; 1 tsp paprika; 20 cherry tomatoes cut in half; 4 skinless chicken breasts each cut lengthways into 4 (or buy chicken fillets); 200g bag corn chips (spicy if you like a bit of heat); 200ml tub crème fraîche; jar of jalapeño peppers; extra crème fraîche or soured cream; smashed avocado

Home
Recipes
John's chicken nacho one-pot

John's chicken nacho one-pot

John Torode

Save recipe

Serves 4

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4.3 out of 5.44 ratingsRate

loading...

A different take on the classic one-pot, this one has a Mexican twist. Nachos, smashed avocado, jalapeños, chorizo and tender chicken pieces - what's not to love?

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

John’s great guacamole

A star rating of 4.7 out of 5.34 ratings

Corn & black bean salsa

A star rating of 4.7 out of 5.6 ratings

Cheese & jalapeno bites with salsa & mojitos

A star rating of 4.8 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
100g chorizo

or pepperoni, skin removed, cut into chunks
1 tsp paprika
20 cherry tomatoes

cut in half
4 skinless chicken breasts

each cut lengthways into 4 (or buy chicken fillets)
200g bag corn chips

(spicy if you like a bit of heat)
200ml tub crème fraîche

To serve

jar of jalapeño peppers
extra crème fraîche

or soured cream
smashed avocado

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal750
fat49g
saturates19g
carbs33g
sugars5g
fibre4g
protein42g
salt1.9g

Method

step 1

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.
step 2

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.
step 3

Put the corn chips in the pan and pour the chicken mix on top. Spoon over the crème fraîche and cook in the oven for 10 mins. Serve with the jalapeños, extra crème fraîche or soured cream, and smashed avocado.

Recipe from Good Food magazine, July 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.44 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now