John’s great guacamole
John Torode's guacamole makes the perfect accompaniment to burgers, nachos, or is great just on its own as a dip
John's chicken nacho one-pot
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 100g chorizoor pepperoni, skin removed, cut into chunks
- 1 tsp paprika
- 20 cherry tomatoescut in half
- 4 skinless chicken breastseach cut lengthways into 4 (or buy chicken fillets)
- 200g bag corn chips(spicy if you like a bit of heat)
- 200ml tub crème fraîche
To serve
- jar of jalapeño peppers
- extra crème fraîcheor soured cream
- smashed avocado
Nutrition: per serving
- kcal750
- fat49g
- saturates19g
- carbs33g
- sugars5g
- fibre4g
- protein42g
- salt1.9g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Put the oil and chorizo in an ovenproof frying pan over a high heat and cook for 3 mins until the chorizo has released its oils and is starting to crisp. Stir in the paprika and tomatoes, and cook for 1 min.
step 2
Season the chicken, add to the pan and cook for 5 mins, keeping the heat high. Add 2 tbsp water so there is a little sauce and the tomatoes cook down a little. Tip into a bowl.
step 3
Put the corn chips in the pan and pour the chicken mix on top. Spoon over the crème fraîche and cook in the oven for 10 mins. Serve with the jalapeños, extra crème fraîche or soured cream, and smashed avocado.
