Looking for something to have with your happy hour margarita this afternoon? Look no further. This revamped classic Mexican dish will make your Sunday night so fun that you will forget to get the blues.
Here is what you need:
INGREDIENTS
- 2 tbsp olive oil
- 4 skinless chicken thigh fillets (about 150gm each)
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 tsp each ground cumin, ground coriander and smoked paprika
- 1 tbsp red wine vinegar
- 400 gm canned chopped tomato
- 250 ml (1 cup) chicken stock
- 1 chipotle chilli in adobo (see note)
- 1 tsp dried oregano
- 200 gm (1 cup) canned black beans, drained
- 250 gm corn chips or tortilla chips
- 200 gm cheddar, coarsely grated
- 2 radishes, thinly sliced
- ¼ cup (loosely packed) coriander, coarsely chopped
Tomato salsa
- 3 vine-ripened tomatoes, finely chopped
- 1 small white onion, finely chopped
- 1 cup (loosely packed) coriander, coarsely chopped
- Juice of 1 lime
- 1½ jalapeño chillies, finely chopped, or to taste
- 2 tbsp extra-virgin olive oil
Avocado crema
- 1½ ripe avocados
- Juice of ½ lime
- 2 tsp extra-virgin olive
For some added kick, we recommend a drizzle of Swaino’s sauces, made with love from the Bellinger Valley in NSW
Get the full recipe from Gourmet Traveller here.
Image credit: Gourmet Traveller
