SHREDDED CHICKEN NACHOS

RECIPES

SHREDDED CHICKEN NACHOS

Hung-over Sundays often used to mean giving into temptation and ordering meal deals from Taco Bills. But while my head (and heart) were always on board, my stomach was not. Mexican is one of my favourites but it’s a hard cuisine to eat out since it’s full of hidden FODMAPS. This recipe has saved me many times when I’m in need of a post-party remedy, all you have to do is drag yourself into the kitchen for a few minutes to whip up my Fructose-Friendly fiesta! P.S. This hangover cure goes great with another brilliant Mexican invention – the siesta….


INGREDIENTS

  • 2x chicken breasts (roughly 600 grams)
  • 1 litre of chicken stock
  • 2 TSP Oregano
  • 1 TBS Paprika
  • 1/2 TSP Cayenne pepper (mild) or 1 TSP (quite hot)
  • 1 TSP Cumin Powder
  • 1 TSP Salt
  • 4 TBS Passata
  • Garlic oil
EXTRAS

  • 1x Avocado
  • Grated tasty cheese (I can handle lactose)
  • 1 x long red chilli
  • Sour cream (or Greek yoghurt)
  • Salsa- My recipe here
  • 1x Bunch of Coriander
  • 1x Bunch of Spring onion
  • 1xLime

METHOD

PREP THE CHICKEN

  • Pour chicken stock into a saucepan and bring to the boil
  • Add chicken breast and bring back up to the boil
  • Turn heat to low and cover with lid (I leave a tiny gap for the heat to escape) for 15 mins
  • Combine the oregano, paprika, cayenne pepper, cumin and salt in a small bowl and leave to the side.
  • Turn off heat and leave in stock for another few minutes
  • Pull the chicken out of the stock, then grab to forks and pull apart the chicken
  • Once it is all shredded, grab a frypan and put a splash of garlic oil in it and turn on low
  • Add all of the seasoning and 4 TBS of passata. Stir through
  • Once all combined, turn of the heat and the chicken is done!

THE EXTRAS

  • Chop up as much coriander and spring onion as you like
  • Grate cheese (I always use about half a 250g block because it’s too good)
  • Cut the avocado in half and scoop out into a bowl. With the back of a fork, mash it up until your desired texture
  • Add salt, pepper and a squeeze of lime juice then set aside
  • Chop up red chilli. Leave the seeds in for more kick or remove and then slice thinly

TIME TO ASSEMBLE

  • Get yourself a nice big platter and spread the corn chips evenly
  • Sprinkle on as much cheese as you want
  • Using tongs, layer the chicken on top of the corn chips and add another layer of cheese… mmm cheesy goodness
  •  Add dollops of avo, sour cream and salsa on top
  • Sprinkle over the spring onion, coriander and chilli

NOTES

  • I work on “the extras” while the chicken poaches to save time
  • You can always make a bigger batch of the seasoning and pop it in an airtight container to be used later on
  • I don’t like wasting the leftover chicken stock from poaching. I often bring it back up to the boil, break up some rice noodles and pop them in for an easy chicken noodle soup in seconds. Garnish with some parsley or herb of your choice.
  • If you want a sweeter kind of spice you can add Jalapeños instead of the long red chilli
  • If you’re not feeling motivated to make your own salsa a great fructose free and gluten free brand to try is “nogo” jalapeño salsa.

 

A GREAT DISH FOR ENTERTAINING AND SHARING WITH FRIENDS

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