Chicken Nachos with Sour Cream and Guacamole

Slow Cooked Chicken

1x tbsp Olive Oil
1 kg Chicken Thigh
1x tbsp Cumin
1x tbsp Thyme (dried)
1/2 tbsp Sweet Paprika
4x Shallots (finely diced)
390g Nacho Salsa
250 ml Vegetable Stock
1x Lemon (juice only)
1/2 tbsp Kosher Salt
1x Packet Sonora Foods Original Flavour Corn Chips

Toppings:

1x Bunch Spring Onion
1x Packet Small Capsicums
1x Red Chilli (optional)
300g Sour Cream
200g Guacamole

1. Add olive oil to a large frying pan (with lid) on a medium heat. Add chicken thighs and cook for 10-15 mins on each side until cooked through.

2. Add the shallots and stir until translucent. Add the cumin, thyme, paprika and kosher salt, stir through and let fry for 1 minute.

3. Add vegetable stock and lemon juice. Turn the heat to high and bring to the boil, then let simmer on a low-medium heat with the lid on until the chicken starts to fall apart. Turn a mix every 20 mins. This can take up to one hour and forty minutes. If the liquid is evaporating before the chicken starts to fall apart and more stock or water, you don’t want it to dry out or burn.

5. Turn you oven to 180° (celsius). In a round baking dish, start by a pouring in some nacho sauce to coat the bottom and spread it around, using the back of a spoon. Then add a layer of corn chips, chicken, cheese and repeat the process 2 more times. Bake for 20-30 mins or until cheese a golden brown.

6. Add your sour cream, guacamole, capsicum, a sprinkle of spring onions and chilli if you like a little heat.

6. Enjoy