Mexican shredded chicken with nachos & cheese

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings people

Appliance/Function:

Bring a large pot of salted hot tap water to a boil. Preheat the oven to 200 °C fan bake. Line an oven tray with baking paper.

Place 500 g chicken thighs in the pot of boiling water, place the lid on, and bring it back to a boil. IMMEDIATELY remove the pot from heat and set aside for 20 minutes.

While the chicken is cooking, peel and roughly dice 1 avocado. Combine 1 tbsp olive oil and 1 tsp red wine vinegar in a small bowl and season with salt and pepper. Add the avocado and gently toss to coat.

Grate 2 carrot. Peel and mince 2 cloves garlic. Finely chop 1 bunch coriander, keeping the leaves and stems separate. Drain 400 g corn kernels.

When the chicken has 10 minutes of cooking time left, heat 1 tbsp olive oil in a large frypan on medium-high heat. Add the carrot and corn and cook, stirring regularly, for 3-4 minutes until softened. Add garlic, coriander stems and 1 tbsp Mexican seasoning and cook, stirring, for 1 minute or until fragrant. Stir in 400 g tomato purée, 2 tsp honey, 1 tsp red wine vinegar and 125mls or ½ cup of water and bring to a simmer. Cook for 5 minutes, until the sauce is reduced.

Put the corn chips on the lined tray and bake for 6 minutes or until golden. Shred the chicken using two forks then add it to the sauce, stirring to combine. Then spoon the chicken mixture over the corn chips, grate over ½ cup cheese and bake for 5 minutes until the cheese is melted.

Serve the Mexican shredded chicken with nachos and cheese on the tray in the middle of the table for everyone to help themselves. Spoon the avocado and sour cream over top and sprinkle with remaining coriander.