Eating In // Jerk Chicken Nachos

When it's the time of year where everyone is throwing football or awards show parties, you need a special recipe to have in your arsenal. I'm going to tell you, that these nachos are the answer. It seems like an excessive amount of spices but you probably already have most of them in your cabinet. 

The Goods:

serves 4 

  • 4 boneless, skinless chicken thighs
  • approx. half a bag of tortilla chips
  • 1 can of black beans 
  • 1 yellow onion, sliced
  • 5 scallions, sliced 
  • shredded Mexican style cheese
  • sour cream 
  • salsa (you can use this recipe or store bought)
  • 4 tsp. allspice
  • 4 tsp. cinnamon 
  • 4 tsp. nutmeg 
  • 4 tsp. ground ginger 
  • 1 habanero, minced 
  • 2 tbls. fresh thyme 
  • 2 tsp. molasses 
  • 2 tsp. salt 
  • 1 tsp. black pepper 
  • 1/4 olive oil 
  • 1/2 cup rice vinegar
  • 1/4 cup lime juice 

Directions:

  1. Mix all of the spices, molasses, habanero ( you don't have to use the whole pepper. it is spicy), molasses, olive oil, vinegar, and lime juice in a medium bowl. Spoon some of it out and put it in a separate small bowl for the beans.  Put the chicken in the spice mixture and allow it to marinade for at least 30 minutes. Add the beans to the smaller bowl with the marinade. 
  2. In a skillet on medium heat place the chicken and half of the sliced onion and cook for about 5 minutes on each side until cooked all the way through. If the sauce evaporates too much and the chicken begins to scorch, you can add water to the pan. 
  3. In a separate saucepan add the other half of the yellow onion and the black beans. Simmer for about 5 minutes. Remove the chicken from the pan and cut it into bite-size cubes. 
  4. On an oven safe plate, lay down a layer of the chips and add a layer of chicken, beans, scallions, and cheese. Pile another layer of chips on top of that one and repeat  with the toppings. Set your oven to broil and place the nachos in the oven. Broil for about 5 minutes until the cheese is melted and browned. Watch it carefully so it doesn't burn. 
  5. Serve with salsa and sour cream and enjoy!

Recipe: Megan Forbes

Photos: Christina Hussey

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