John Torode’s slow cooked chicken nacho tray bake
John Torode’s in the kitchen with his one tray Mexican spectacular, slow cooked chicken, rice, coleslaw and corn muffins. What more could you want?!
Nacho chicken tray bake
Serves 4
Ingredients
8 boneless, skinless chicken thighs
1 tbsp smoked paprika
3 cloves garlic, grated
1 thumb ginger, grated
1 tbsp vegetable oil
2 onions, sliced
1 tsp ground coriander
1 long green, chilli split
1 tbsp chipotle paste
1 chicken stock cube
200ml water
400g tin chopped tomatoes
120g baby spinach
Small bunch coriander, chopped
1 bag corn chips
1 tsp chilli flakes
250g grated mozzarella
200g refried beans
OPTIONAL TO SERVE:
Sour cream, Rice, Guacamole, Grated Cheddar cheese
Soft tacos, Coleslaw
Cornbread muffins - recipe below
Method
1. Preheat the oven to 160 degrees celcius
2. Cut the chicken in half and roll in the paprika, garlic and ginger.
3. Heat the oil in a heavy cast iron pan with a lid and drop in the onions and the seasoned chicken cook for a minute, turn and cook again.
4. Add the coriander and give a good stir along with the green chilli and next the chipotle paste.
5. Now the chicken should have some colour, if not cook a little more.
6. Add the stock cube and the water to clean the bottom of the pan and now the tomatoes.
7. Bringe boil and place the lid on, drop in the oven for one and a half hours.
8. Take out from the oven and turn the oven temperature up to 200C
9. Drop in the spinach and the coriander and give it a stir.
10. Mix the corn chips with the chilli flakes and half the cheese and drop on top of the chicken.
11. Spoon the refried beans around the top and add the rest of the cheese
12. Bake for 10 minutes until crisp and bubbling and serve with the accompaniments.
Cornbread muffins
Makes 12 little muffins
Ingredients
120g self-raising flour
130g cornmeal or polenta
1 tsp baking powder
2 tsp sugar
240ml milk
170g butter
1 large egg, beaten
Method
1. Heat the oven to 190oc
2. Sift the flour into a large bowl and then mix together with all the other dry ingredients.
3. In a saucepan, heat the milk and the butter over a low heat until the butter melts, then mix it into the dry ingredients with the beaten egg until it's free of large flour lumps.
4. Grease a Yorkshire pudding or cup cake tray with a good amount of butter. Pour the mix into the moulds & sprinkle with some black pepper. Bake for 25 minutes or until risen and golden brown.
5. Remove from the oven and leave to cool for 5 minutes or so. Make sure you have a good lump of butter soft and out of the fridge to serve with it.