John's chicken nacho one-pot

John's chicken nacho one-pot

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(21 ratings)

Prep: 5 mins Cook: 20 mins


Serves 4

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?

Nutrition and extra info

Nutrition: per serving

  • kcal750
  • fat49g
  • saturates19g
  • carbs33g
  • sugars5g
  • fibre4g
  • protein42g
  • salt1.9g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g chorizo or pepperoni, skin removed, cut into chunks



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 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
    Jalapeno pepper

    Jalapeno pepper

    ha-la-pee-no pep-per

    A member of the capsicum family, jalapeño chillies range from moderately to very hot.…

  • extra crème fraîche or soured cream
  • smashed avocado



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…


  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.

  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.

  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.

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Comments, questions and tips

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29th Aug, 2017
Absolutely delicious and so quick and easy to make. A couple of changes, I used smoked paprika as I didn't have any normal paprika, and added 2 tablespoons of tomato purée instead of water, makes the sauce thicker and more tasty. Lastly, I added cheese. Agree with others, the law of nachos is you must have cheese!!
14th Aug, 2017
This has become a family favourite and we too add cheese. We increase the amount of tomatoes to make a little more sauce.
mantaforce's picture
22nd May, 2017
Really enjoyed this. Far better than just plain boring nachos. Although, like the others before me, I had to add cheese as nachos without cheese just isn't right.
27th Sep, 2016
The best nachos I have ever tried. Like the commenter below, I also added cheese
11th Jul, 2016
I really enjoyed this meal. I added cheese on it. Nachos aren't Nachos without cheese
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