BEER BRAISED CHIPOTLE CHICKEN NACHOS
This is one of our favorite recipes in the world! With beer braised chipotle chicken layered between beer crisps and cheddar cheesy goodness, nothing comes close. We like to add pickled jalapeños for extra flavour and make an avocado salsa on the side. This dish is perfect for a lazy Friday night, paired with a mojito or margarita.
Published April 30, 2020
by Adriaan Odendaal
600 g boneless skinless chicken breasts
2 tsp smoked chipotle flakes
1 cup red enchilada sauce
2 cloves garlic, minced or grated
1/2 cup of your favorite beer (we like using Darling Brew's Slow Brew Lager)
1 tbsp honey
2 tbsp extra virgin olive oil
Salt to taste
2 tsp smoked paprika
2 cups grated cheddar cheese
1 bag (125 g) of Beer Crisps
1 avocado, diced
1/4 cup fresh coriander, chopped
1 jalapeño, seeded and chopped
juice of 1 lime
Preheat the oven to 180 degrees C.
In a medium bowl, combine the chicken, 1 tbsp olive oil, garlic, chipotle flakes, smoked paprika, honey, and a pinch of salt. Toss well to combine, making sure all the chicken gets coated in the marinade.
Heat the remaining olive oil (1 tbsp) in a large non-stick skillet or dutch oven over medium high heat. When the oil is hot, add the chicken and sear on both sides, about 2-4 minutes per side. Reduce the heat to low and pour in the beer and 1/2 cup enchilada sauce. Cover partially and leave to simmer for 15-20 minutes, or until the chicken is tender and cooked through.
Shred the chicken with 2 forks and continue to cook another 5 minutes or until the sauce thickens around the chicken. If desired, add the remaining 1/2 cup enchilada sauce. Remove from the heat.
To assemble, layer the crisps, chicken, and cheese in a clean skillet (or on the prepared baking sheet) in an even layer, being sure to not over crowd the pan. Transfer to the oven and bake for 10 minutes or until the cheese is melted.
Meanwhile, make the avocado salsa. In a medium bowl, combine all the ingredients.
Top the nachos with the avocado salsa. Serve immediately. Enjoy!