Loaded Chicken Nachos with Quick Guacamole

Name: Loaded Chicken Nachos with Quick Guacamole
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 700 g chicken thighs or breast; 250 g tortilla chips or plain corn chips; 250 g shredded cheddar or Monterey Jack cheese; 2 avocados; 1/3 cup fresh cilantro; 1 jalapeño; 2 clove garlic cloves; 1 cup chicken broth; 2 tbsp tomato paste; 3 tbsp lime juice; 1.5 tbsp olive oil; 1/2 cup sour cream; 2 tsp sugar; 2 tsp garlic powder; 2 tsp onion powder; 2 tsp dried oregano; 3 tsp ground cumin; 3 tsp paprika; 1/2 tsp cayenne pepper; 1/2 tsp salt; 1/2 tsp black pepper

These loaded chicken nachos are layered with crisp tortilla chips, saucy shredded chicken, melted cheese, and fresh toppings. A quick homemade guacamole adds creamy brightness, making this an easy crowd-pleasing appetizer or casual dinner.

Servings4 Portions

Prep Time15 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

chicken thighs or breast
700 g
tortilla chips or plain corn chips
250 g
shredded cheddar or Monterey Jack cheese
250 g
avocados
2
fresh cilantro
0.3 cup
jalapeño
1
garlic cloves
2 clove
chicken broth
1 cup
tomato paste
2 tbsp
lime juice
3 tbsp
olive oil
1.5 tbsp
sour cream
0.5 cup
sugar
2 tsp
garlic powder
2 tsp
onion powder
2 tsp
dried oregano
2 tsp
ground cumin
3 tsp
paprika
3 tsp
cayenne pepper
0.5 tsp
salt
0.5 tsp
black pepper
0.5 tsp

Step-by-Step Instructions

Make the seasoning paste: In a bowl, combine the garlic powder, onion powder, dried oregano, cumin, paprika, cayenne, salt, and black pepper. Stir in 2 tbsp of the chicken broth to form a loose paste.

Coat the chicken: Add the chicken to the bowl and turn until evenly covered with the spice paste. Reserve any paste left in the bowl.

Sear the chicken: Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for about 3 minutes per side, until browned on the outside. Transfer it to a shallow dish; it does not need to be fully cooked yet.

Build the sauce: Return the skillet to the heat. Add the remaining chicken broth, tomato paste, sugar, and any reserved seasoning paste. Stir well, scraping up the browned bits from the pan, and bring to a simmer.