Name: Beer-Braised Chicken Plantain Nachos Recipe
Yield: 8
Ingredients: For Beer- Braised Chicken:; 3 lbs whole chicken; 2 tbsp Worcestershire sauce; 3 tbsp canola oil; 3 tbsp kosher salt; 2 tbsp ground black pepper; 1 red onion; 3 Celery Stalks; 2 green chiles; 3 cloves garlic; 2 tbsp tomato paste; 24 oz lager beer; 10 oz chicken stock; 1 flat-leaf parsley; For Pico de Gallo:; 5 Roma tomatoes; 2 red onions; 1 Jalapeno; 1 tbsp kosher salt; ¼ cup cilantro; 1 lime; 1 lime; For Avocado Yogurt:; 1 cup plain yogurt; 2 avocados; 1 lemon; 1 tbsp kosher salt; 1 tsp ground black pepper; ¼ cup olive oil; For Nachos:

How To Make Beer-Braised Chicken Plantain Nachos Recipe

Beer-braised chicken, zesty Pico de Gallo, and creamy avocado yogurt makes a trio in this plantain nachos dish. Just what more can you ask for?

Preparation:

Cooking:

Total:

Serves:

Ingredients

For Beer- Braised Chicken:

3lbswhole chicken
2tbspWorcestershire sauce
3tbspcanola oil,divided
3tbspkosher salt
2tbspground black pepper,coarsely
1red onion,chopped
3celery stalks,sliced
2green chiles,sliced
3clovesgarlic,sliced
2tbsptomato paste
24ozlager beer
10ozchicken stock
1flat-leaf parsley,fresh, chopped

For Pico De Gallo:

5Roma tomatoes,chopped
2red onions,chopped
1jalapeño,chopped
1tbspkosher salt
¼cupcilantro,fresh, finely chopped
1lime,zested
1lime,juiced

For Avocado Yogurt:

1cupplain yogurt
2avocados,pitted
1lemon,juiced
1tbspkosher salt
1tspground black pepper
¼cupolive oil

For Nachos:

10ozplantain chips
15ozblack beans,drained and rinsed
1cupcheddar cheese,shredded
1cupmozzarella cheese,shredded
1cupPepper Jack cheese,shredded
¼cupjalapenos,pickled
2tbspcilantro,fresh, finely chopped

Instructions

Break down the chicken into 6 parts.
Marinade the chicken pieces in a large bowl with Worcestershire sauce, 2 tablespoons of canola oil, salt, and pepper. Toss to coat.
In a large pan over medium-high heat, add the chicken, skin-side down, and the remaining tablespoon of oil.
Sear the chicken until browned on both sides and the skin is crispy, about 5 to 8 minutes per side.
Remove the chicken from the pan and set aside.
To the hot pan, add the onion, celery, green chiles, garlic, and tomato paste, stirring to combine after each ingredient is added.
Sweat until fragrant and the onions are translucent, about 5 minutes.
Deglaze the pan with the beer and chicken stock. Return the chicken to pan, cover, reduce the heat to medium-low, and braise for 1 hour.

Pico de Gallo:

In a large bowl, combine the tomatoes, onions, jalapeño, salt, cilantro, and the lime zest and juice. Stir to combine.

Avocado yogurt:

In a large bowl, combine the yogurt, avocados, lemon juice, salt, pepper, and olive oil. Mash with 2 forks until mostly smooth and well combined.
Preheat the oven to 350 degrees F.
Remove the chicken from the braising liquid. Increase the heat to high and cook the braising liquid until reduced by half, about 30 minutes.
Using forks, shred the chicken and place the meat in a large bowl. Discard the bones or save for another use.
Add 1 cup of the reduced braising liquid to the chicken and stir to combine.

Assemble the Nachos:

Spread the plantain chips on a baking sheet in an even layer.
Top with half of the black beans and all of the chicken, then the remaining black beans.
Cover with the cheddar, mozzarella, and pepper Jack cheeses and finish with the pickled jalapeños.
Bake for 10 to 15 minutes, or until the cheese is melted.
Top the nachos with the pico de gallo, avocado yogurt, and cilantro.