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John's chicken nacho one-pot

John's chicken nacho one-pot

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A star rating of 4.3 out of 5.27 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving
NutrientUnit
kcal750
fat49g
saturates19g
carbs33g
sugars5g
fibre4g
protein42g
salt1.9g
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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

To serve

  • jar of jalapeño peppers
  • extra crème fraîche or soured cream
  • smashed avocado

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.

Goes well with

Recipe from Good Food magazine, July 2016

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Overall rating

A star rating of 4.3 out of 5.27 ratings
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