Chicken nachos with jalapeño sauce


Total time: 12hr 40m
Preparation Time: 40m

Servings
For 4 people


Author

Corinne & Bettina - nom-nom


Nutritional Information

Contains 876 Kcal, 49g Protein, 48g Carbohydrates, 53g Fat


Ingredients

  • To marinate the chicken
  • 2 garlic clove, roughly chopped
  • 1 shallot, roughly chopped
  • 0.25 dl pineapple juice
  • 1 tbsp rice vinegar
  • 1 lime, use only the juice
  • 2 tbsp olive oil
  • 1 tbsp tomato puree
  • 0.5 tsp allspice
  • 0.5 tsp sweet paprika
  • 1 pinch nutmeg
  • 3 chicken breasts (each approx. 170 g)
  • 0.25 tsp cinnamon
  • Jalapeño sauce
  • 200 g crème fraîche
  • 0.25 bunch coriander, finely chopped
  • 1 Jalapeños, deseeded, diced
  • 0.25 tsp salt
  • a little pepper
  • 1 tbsp lime juice
  • To fry the chicken
  • 1 tbsp oil for frying
  • Nachos
  • 200 g tortilla chips
  • 1 tbsp oil for frying
  • 150 g Gruyère or Cheddar, coarsely grated
  • 2 cooked corn cobs
  • Gratinate for approx. 7 mins. in the centre of an oven preheated to 220°C.
  • 1 organic lime, cut into wedges
  • 0.75 bunch coriander

View these products

Instructions

  • To marinate the chicken

    To make the marinade, puree the garlic in a blender along with all the other ingredients up to and including the nutmeg. Place the chicken breasts in a dish, pour the marinade over the top, cover and marinate in the fridge for at least 3 hrs. or overnight.
  • Jalapeño sauce

    Mix the crème fraîche with the coriander, jalapeño and lime juice, then season. Cover the sauce and set aside.
  • To fry the chicken

    Remove the chicken from the marinade, wipe off the marinade. Heat the oil in a frying pan, fry the chicken breasts for approx. 2 mins. on each side, reduce the heat, fry for a further 6 mins. on each side. Allow the chicken breasts to cool slightly, shred the meat with a fork.
  • Nachos

    Remove the corn kernels from the cobs. Heat the oil in a frying pan, stir fry the sweetcorn for approx. 1 min. Spread the tortilla chips onto a baking tray lined with baking paper, add the sweetcorn and chicken, top with the cheese.
  • Gratinate for approx. 7 mins. in the centre of an oven preheated to 220°C.

    Garnish with the lime wedges and coriander prior to serving. Serve with the jalapeño sauce.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home