
Beer Braised Chicken Nachos
Level
moderate
Cooking
35 min
Preparation
50 min
Ingredients
Servings
3
Beer Braised Chicken | |
Chicken Thighs | 2 |
Dark Beer or stout | 500 ml |
Garlic thinly sliced | 3 cloves |
Red Onion thinly sliced | 1 |
Bay Leaf | 1 |
Mustard | 1 tbsp |
Chicken Stock Powder | 2 tsp |
Soy Sauce | 1 tbsp |
Brown Sugar | 1 tbsp |
Salt to taste | 1 tsp |
Black Pepper to taste | |
Nachos | |
Tortilla Chips | 1 bag |
Sour Cream | 1 |
Feta crumbled | 1 |
Spring Onion finely chopped | 1 |
Cherry Tomato diced | 6 |
Red chilli thinly sliced | 1 |
Garnish (Optional) | |
Sauerkraut |
How to cook
Start cooking
- In a saucepan over medium heat, sear the chicken thighs on both sides until golden brown. Set aside.
- Add in the garlic & onion and fry until softened.
- Add in remaining ingredients with seared chicken and bring to a boil.
- Reduce to a simmer and cook for 20-30 mins until chicken is pull-apart tender and sauce is reduced.
- Remove chicken thigh from braise and rest for 10 mins.
- Chop or pull the meat into bite-sized pieces and mix it with some of the reduced braising liquid.
Assemble & serve
- Start with a base of tortilla chips, followed by chicken, dollops of sour cream, crumbled feta, tomato, chili & spring onion in that order.
- You can also add some sauerkraut if you like a bit of tartness.
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