Chicken Nachos with Corn Salsa and Pinto Beans
Ingredients
- 2 cups cilantro
- 4 plum tomatoes
- 2 tbsp. chipotles in adobo sauce
- 3 tbsp. tomato paste
- 4 boneless, skinless chicken thighs
- 2 tbsp. extra virgin olive oil
- ¾ tsp. each each kosher salt, and black pepper
- ½ tsp. garlic powder
- 1 cup chicken stock
- 2 ears corn on the cob
- ½ cup chopped red and orange peppers
- ¼ cup diced red onion
- ¼ cup fresh lime juice
- 1 clove minced garlic
- 4 cups tortilla chips
- 1 sliced avocado
- 1 cup sour cream
- 1 cup cooked pinto beans
Instructions
- Begin by making the chicken: Season the chicken thighs with the garlic powder, and a half teaspoon each of the kosher salt and black pepper. Lightly brown them in a tablespoon of the olive oil in a Dutch oven, on medium heat. Cook a few thighs at a time on both sides, removing them to a plate when they're brown.
- As the chicken browns, in a food processor, combine a cup and a half of the cilantro, the tomatoes, tomato paste, and chipotle peppers. Process them until they're coarsely chopped. Add this mixture to the Dutch oven along with the browned chicken and the chicken stock. Simmer, covered, on low heat, for fifty minutes.
- While the chicken cooks, prepare the corn salsa. Cook the corn on a plate in the microwave, covered with a paper towel, for ten minutes. Cut the corn off the cob, and put them in a bowl, along with the peppers, a half cup of cilantro, red onion, lime juice, garlic, a quarter teaspoon each of salt and pepper, and a tablespoon of extra virgin olive oil.
- Preheat the oven to 425 degrees.
- When the chicken is done shred it with a fork and add it back to the pot along with the pinto beans.
- Place the tortilla chips on a sheet pan. Top them with the chicken ( and a little bit of the sauce) and beans, and the cheese. Bake for about 5 minutes, or until the cheese is melted. Remove and top with the corn salsa, and the rest of the ingredients.
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