Nacho Chicken & Rice
A fun and comforting one-pan chicken and rice dish inspired by classic nachos, featuring seasoned chicken, fluffy rice, melted cheese, and fresh toppings. Bold flavours with minimal effort.
Ingredients
Main Ingredients
- 500g chicken thighs, boneless and skinless, diced
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chilli powder
- 300g long-grain rice
- 600ml chicken stock
- 200g tinned sweetcorn, drained
- 200g tinned black beans, drained and rinsed
- Salt and black pepper, to taste
To Finish
- 150g grated cheddar or Mexican-style cheese
- Tortilla chips, crushed
- Spring onions, sliced
- Fresh coriander
- Sour cream or yogurt
Optional Extras
- Jalapeรฑos
- Diced avocado
Instructions
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Step 1
Cooking Instructions
Season & Brown the Chicken
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Step 2
Heat the olive oil in a large pan over medium-high heat.
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Step 3
Season the chicken with smoked paprika, cumin, chilli powder, salt, and pepper.
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Step 4
Brown for 4โ5 minutes until lightly golden, then remove and set aside.
Build the Base
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Step 5
In the same pan, lower the heat and add the onion.
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Step 6
Cook until soft, then stir in the garlic and cook briefly.
Add the Rice
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Step 7
Stir in the rice and toast for 1 minute.
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Step 8
Pour in the chicken stock and stir well.
Simmer
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Step 9
Return the chicken to the pan along with the sweetcorn and black beans.
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Step 10
Bring to a gentle simmer, cover, and cook for 18โ20 minutes until the rice is tender.
Nacho Finish
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Step 11
Scatter the cheese over the top and cover for 2โ3 minutes until melted.
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Step 12
Finish with crushed tortilla chips, spring onions, coriander, and dollops of sour cream.
Serve
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Step 13
Serve straight from the pan while hot.
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