Chicken Nachos

Chicken Nachos

1 bag of tortilla chips
1 onion
3 cloves of garlic
a glug of olive oil
2 tsp of smoked tabasco
2 tsp of smoked paprika
1 tbsp of muscavado sugar
1 tbsp of tomato purée
chicken stock (300ml)
2 skinless chicken breasts
a handful of fresh coriander

to serve
a few dollops of sour cream
some salsa
bowl of guacamole
a few big handfuls of cheddar cheese
a handful of jalapeno peppers

Preheat an oven to 180ºC.

Peel and dice the onion and garlic and chuck them into a hot pan with the glug of oil. Add the smoked Tabasco, smoked paprika, muscavado sugar and tomato purée. Cook until the onion is soft and the mixture is sticky. Pour in the stock so it half covers the chicken and let it come to a boil.
reduce to a simmer and add the chicken breasts. Simmer for 20 minutes, turning the chicken over halfway through. Remove the chicken breasts and pull them into strips. Return the pulled chicken to the pan and turn the heat up a little. Reduce the sauce until the mixture is just slightly wet.
preheat an oven to 200ºC. Scatter a layer of tortilla chips onto a baking tray to warm through in the oven. Arrange them on a serving platter, plate or board and spoon over some chicken, cheese and jalapenos, then cover with another layer of chips. Repeat to use up the ingredients and finish with a big handful of cheese. Place the bowl in the oven for 5 minutes, until the cheese has melted. Top with the salsa, guacamole, sour cream and some extra jalapenos and chicken.