Kickin' buffalo chicken nachos
- Preparation and cooking time
- Prep: -
- Cook:
- Easy
- Serves 4 - 6
Ingredients
- 8 boneless, skinless chicken thighs
- 2 tsp vegetable or sunflower oil
- 2 tsp smoked paprika
- 100ml hot sauce (we used Frank’s Red Hot)
- 1 tbsp light brown soft sugar
- 1 tbsp white wine vinegar
- 1 tsp garlic powder
- 30g butter, cut into cubes
- 200g tortilla chips
- 150g grated cheddar & mozzarella mix
- 50g pickled sliced jalapeños
- 2 avocados, peeled, stoned and cut into cubes
- 1 lime, juiced
- handful of coriander, leaves picked
- soured cream, to serve (optional)
Method
- STEP 1
Heat the oven to 180C/160C fan/gas 4, or an air-fryer to 180C. Toss the chicken thighs in the oil, paprika and some seasoning, and arrange in a roasting tin. Roast for 25 mins (or cook in the air-fryer for 20 mins) until tender and cooked through.
- STEP 2
Meanwhile, tip the hot sauce into a small saucepan with the sugar, vinegar, garlic powder and butter. Bring to a simmer and bubble for 2 mins until smooth and glossy. When the chicken is cooked, roughly shred it using two forks, then toss in the sauce. Once cooled, will keep chilled for two days.
- STEP 3
Heat the oven to 180C/160C fan/gas 4, if needed. Arrange half the tortilla chips in the bottom of a deep roasting tin (ours was 24 x 30cm). Top with half the shredded buffalo chicken, grated cheese mix and jalapeños. Repeat with the remaining tortillas, chicken, cheese and jalapeños. Bake for 15-20 mins until the cheese has melted.
- STEP 4
Toss the avocado in lime juice, then scatter these over the nachos along with coriander leaves. Serve with soured cream, if you like.
