JOHN'S CHICKEN NACHO ONE-POT

John's chicken nacho one-pot image

A different take on the classic one-pot, this one has a Mexican twist. Nachos, smashed avocado, jalapeños, chorizo and tender chicken pieces - what's not to love?

Provided by John Torode

Time 25m

Number Of Ingredients 10

Ingredients

2 tbsp olive oil
100g chorizo or pepperoni, skin removed, cut into chunks
1 tsp paprika
20 cherry tomatoes , cut in half
4 skinless chicken breasts , each cut lengthways into 4 (or buy chicken fillets)
200g bag corn chips (spicy if you like a bit of heat)
200ml tub crème fraîche
jar of jalapeño peppers
extra crème fraîche or soured cream
smashed avocado

Steps:

Heat oven to 180C/160C fan/gas 4. Put the oil and chorizo in an ovenproof frying pan over a high heat and cook for 3 mins until the chorizo has released its oils and is starting to crisp. Stir in the paprika and tomatoes, and cook for 1 min.
Season the chicken, add to the pan and cook for 5 mins, keeping the heat high. Add 2 tbsp water so there is a little sauce and the tomatoes cook down a little. Tip into a bowl.
Put the corn chips in the pan and pour the chicken mix on top. Spoon over the crème fraîche and cook in the oven for 10 mins. Serve with the jalapeños, extra crème fraîche or soured cream, and smashed avocado.

Nutrition Facts : Calories 750 calories, Fat 49 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 1.9 milligram of sodium