Chicken Nachos

Super munchy dish, no way around it! Can be made up until your second evening if you're using frozen chicken.

Durability:
1–2 days
Prep time:
20 mins
Cooking time:
40 mins
Total time:
60 mins

Ingredients

Servings:
Free of charge
500 gram chicken breast, cut in 2 cm pieces
2 tblsp cooking oil
1 red onion, fine dice
2 rib celery, fine dice
1 red bell pepper, medium dice
salt, to taste
4 clove garlic (fresh or pressed in jar), finely chopped
1.5 tsp cumin, ground
2 tblsp chili powder
2 tsp cumin, ground
1 tsp coriander, ground
0.5 tsp cayenne pepper
1 tsp oregano, dried
2 can tomatoes, chopped
1 carton kidney beans, drained and rinsed
0.5 pack fond du chef chicken (concentrated chicken broth), chicken or vegetable
250 ml water
1 each bay leaf
1 tsp sugar
2 dash Worcestershire sauce
red wine vinegar, to taste
2 bag nacho chips
1 bag grated cheese
Tabasco, to taste
1 bunch coriander, fresh
1 tub sour cream
2 lime, cut in wedges

Tips!

Great in a Breakfast Burrito with scrambled eggs.

Cheese Platter

Instructions

  1. This one is a little tricky to fit in the pot. Have two Trangias going if you're 4 persons and start by frying the chicken and veggies in a frying pan.
  2. Add half the oil to your frying pan and brown the chicken. Remove. Add more oil and chopped onion, bell pepper, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
  3. Add the garlic, chili powder, cayenne, cumin, paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute. Divide into two pots (or transfer to one pot if you're cooking for 2 persons).
  4. Add the diced tomatoes and their juices, the drained kidney beans, stock, bay leaf, sugar and worcestershire sauce. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 25 minutes. Mash some of the beans up with a fork so you get a thicker consistency. Add chicken and cook for another 5 mins or until cooked through.
  5. Add the vinegar, to taste. Add salt to taste and maybe some tabasco if you want it spicier. Put nacho chips in bowls, cheese on top and then your chicken nachos, that will melt the cheese. Top with sour cream and fresh coriander and squeeze some lime juice on top.