This is a recipe I developed some years ago to provide a crispy alternative to beef tacos or chicken quesadilla. It is simple, rich and, depending on your tastes, spicy or mild. Takes about ten minutes to prepare and cook for two to four people and slightly longer to eat. It’s an ideal one-pan recipe for using in the camper after a long day’s walking. In this case, rather than carrying all the bottles of spices you can make do with a packet of taco seasoning from the supermarket shelves.
- 1 chicken breast per person cut into small size chunks
- 1 medium onion
- Sauce mix (see below)
- 30g (1 oz) nachos chips per person (I prefer Doritos Cool but any brand will do)
- Lettuce, tomato and cucumber for the salad
- Sour cream or mayonnaise
- Sunflower or vegetable oil for frying
- 2 teaspoons chilli powder (use a hotness level to your taste, or leave it out altogether for children)
- 2 teaspoons paprika powder
- 1 teaspoon cumin powder
- 1 – 2 teaspoons onion powder or garlic powder
- 1 pinch cayenne pepper
- 1 teaspoon salt (optional)
- Chop the onion finely and caramelise until lightly browned in a hot frying pan with 20 ml vegetable or sunflower oil.
- Cut the chicken into cubes, not too small – about 2 cm (1″) cube each. Add the chicken to the pan and fry until golden brown all over.
- Add the sauce mix to the pan by sprinkling over the chicken and onion.
- Add 200 ml water or chicken stock if available. Stir in well and allow to simmer until the liquid is reduced to a thick soup consistency.
- Meanwhile, prepare salad items and arrange them around the outside of the plate. Place the nachos in the centre.
- Pour the coated chicken into the centre and to make it extra rich, top with handfuls of Red Leicester cheese and grill for a moment to melt the cheese slightly.
- Add sour cream or mayonnaise to taste.
Preparation time: 10 minutes
Cooking time: 10 minutes