Nachos De Pollo
Nachos de Pollo means chicken nachos in Spanish, a dish that combines the bold flavors of Mexican cuisine with the comforting elements of American food.
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Servings: 8
Calories: 331kcal
Equipment
- mixing bowl
- baking sheet
Ingredients
- 800 g chicken breast skinless, boneless Prime protein source; ensures a hearty and satisfying dish.
- 4 tablespoons heavy cream Adds richness and a velvety creamy texture to the overall sauce.
- 2 cups diluted chicken broth Provides a savory base enhancing the depth of flavors in the dish.
- 16 cups tortilla chips not too salted Crispy and crunchy; forms the base for a delightful texture contrast.
- 1-2 cups tomato sauce to taste Introduces a luscious and tangy element, creating a flavorful sauce.
- 8 garlic cloves chopped Infuses a robust and aromatic garlic flavor into the dish.
- Hot sauce to taste Adds a spicy kick, balancing the richness and enhancing the overall taste.
- 8 tablespoons cilantro Fresh and herbaceous; contributes a burst of vibrant flavor and color.
- 1 teaspoon coriander powder Earthy and aromatic; complements the spices enhancing the overall depth.
- Cilantro or parsley chopped Fresh herb garnish; adds a bright and refreshing note to the finished dish.
- Salt and pepper to taste Essential for seasoning; brings out the flavors of the other ingredients.
- 16 heaped tablespoons of thick yogurt Creamy and cooling; balances the heat and richness in the dish.
- 1/2 teaspoon allspice powder Warm and aromatic; imparts a subtle complexity to the overall flavor profile.
Instructions
- In a large bowl, combine the chicken breast, freshly minced garlic, coriander powder, and season with a pinch of salt and pepper. Cover and refrigerate for at least 30 minutes or overnight for optimal flavor.
- Heat up a generously sized pan over medium-high heat. Add the marinated chicken breasts and cook for 5-7 minutes on each side until fully cooked. Set aside and let it cool before shredding into bite-sized pieces.
- In a separate pan, gently heat up the heavy cream over low-medium heat. Add in the tangy tomato sauce and diluted chicken broth, stirring until well combined. Increase the heat to medium-high and incorporate a generous amount of hot sauce along with fresh cilantro and allspice powder. Allow the sauce to simmer for 5 minutes until it reduces slightly.
- Preheat your oven to 375 degrees F (190 degrees C). Arrange a generous layer of tortilla chips on a large baking sheet. Top with the shredded chicken and pour over the rich and flavorful sauce. Sprinkle generously with cheese and bake for 10 minutes, or until the cheese has melted and turned golden brown.
- Once done, remove from the oven and let it cool for a few minutes. Serve immediately, topping each serving with a dollop of thick yogurt and freshly chopped cilantro or parsley for an extra burst of flavor.
Notes
- Marinate the chicken for at least 30 minutes or overnight for maximum flavor.
- Use boneless and skinless chicken breast to ensure even cooking and juicy pieces of chicken.
- Adjust the level of spiciness by adding more or less hot sauce, depending on your preference.
- For added texture and flavor, top your nachos with jalapenos, black beans, or your favorite toppings.
- Make sure to use tortilla chips that are not too salted for the best taste.
