Chicken ‘Nacho’ One-Pot from BBC Good Food

NachosBBC Good Food did well this month with John Torode’s recipe for Chicken Nacho One-Pot. As long as low-calorie isn’t your thing, this ticks all other boxes: tasty (obviously – you’ll never find anything on this site that doesn’t tick that box), quick, easy, cheap. I did make the executive decision to veer away from the recipe by adding a bowl of coarsely grated sharp cheddar because this is, at least, based on a Mexican dish, so it aught to have a bit of cheddar. John Torode also says to serve this up with some mashed avocado and jalapeńos. The jalapeńos are sorted, they just came from a jar. But the avocado was a little tougher. Literally! They were really under ripe so I blitzed the flesh that I struggled to get from two small, horrible, turnipy avocados and with a hand-blender, blitzed it together with the juice of a lime – easy!

Think of it as a simple stir-fry, where you cook chorizo, tomatoes and chicken but then pour it over some corn tortilla chips, blob some creme fraiche or sour cream over it and give it a blast in the oven for 10 minutes. After the 10 minutes some of the chips have stayed crispy but more, towards the centre of your pan, have melted together, taken on the form of mash or polenta and absorbed all the flavoursome juices of everything that is sitting above them.

Chicken ‘Nacho’ One-Pot


  • 2 tbsp olive oil
  • 100 g chorizo, chopped
  • 20 cherry tomatoes, halved
  • 1 tsp smoked paprika
  • 4 chicken breasts, cut lengthways into 4 pieces
  • 1 pinch of sea salt flakes
  • 2 tbsp water
  • 200 g corn tortillas
  • 200 g creme fraiche or sour cream
  • To Serve:
  • Jar of pickled jalapeńos
  • 100 g coarsely grated sharp cheddar
  • Flesh of 2 avocados blitzed with juice of 1 lime


  1. Heat the oil in a large, oven-proof pan and add the chorizo. Cook for about 3 minutes until the chorizo oils have rendered out and it has gone crispy.
  2. Add the tomatoes and paprika and stir well. Cook for about a minute.
  3. Add the chicken, season with sea salt, stir, add the water, stir again and allow to cook for 5 minutes stirring occasionally.
  4. After 5 minutes, remove from the heat, scoop out the entire mixture, add 200 g of tortillas, pour the mixture back on top of the tortillas and spoon over 200 g of creme fraiche or sour cream.
  5. Place in a pre-heated oven at 180 degrees celsius for 10 minutes.
  6. Blitz or mash up your avocado and lime, grate your cheese and scoop out your jalapeños and serve all at the table with the nachos.
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