Beer Braised Chicken Nachos

Serving 3
Preparation Time 50 mins
Skill Easy

Beer Braised Chicken
2 Chicken thighs
1 tbsp Mustard
1 tbsp Brown sugar
1 tbsp Soy sauce
3 cloves Garlic, thinly sliced
1 Red onion, thinly sliced
1 Bay leaf
2 tsp Chicken stock powder
500ml Dark beer/stout
1 tsp Salt & black pepper, to taste

1 bag Tortilla chips
1 tub Sour cream
1 Feta, crumbled
1 stalk Spring onion, finely chopped
6 Cherry tomato, diced
1 Red chili, thinly sliced

Garnish (Optional)

  1. Beer Braised Chicken: In a saucepan over medium heat, sear the chicken thighs on both sides until golden brown. Set aside. Add in the garlic & onion and fry until softened, about 1 min. Add in remaining ingredients with seared chicken and bring to a boil. Reduce to a simmer and cook for 20 – 30 mins until chicken is pull-apart tender and sauce is reduced.
  2. Assembly: Remove chicken thigh from braise and rest for 10 mins. Chop or pull the meat into bite sized pieces and mix it with 2 – 3 tbsp of the reduced braising liquid. Start with a base of tortilla chips, followed by chicken, dollops of sour cream, crumbled feta, tomato, chili & spring onion in that order. You can also add some sauerkraut if you like a bit of tartness.
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