Beer-Braised Chicken Plantain Nachos Recipe

Beer-Braised Chicken Plantain Nachos Recipe

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?




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


  1. Break down the chicken into 6 parts.

  2. Marinade the chicken pieces in a large bowl with Worcestershire sauce, 2 tablespoons of canola oil, salt, and pepper. Toss to coat.

  3. In a large pan over medium-high heat, add the chicken, skin-side down, and the remaining tablespoon of oil.

  4. Sear the chicken until browned on both sides and the skin is crispy, about 5 to 8 minutes per side.

  5. Remove the chicken from the pan and set aside.

  6. To the hot pan, add the onion, celery, green chiles, garlic, and tomato paste, stirring to combine after each ingredient is added.

  7. Sweat until fragrant and the onions are translucent, about 5 minutes.

  8. 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:

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

Avocado yogurt:

  1. 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.

  2. Preheat the oven to 350 degrees F.

  3. Remove the chicken from the braising liquid. Increase the heat to high and cook the braising liquid until reduced by half, about 30 minutes.

  4. Using forks, shred the chicken and place the meat in a large bowl. Discard the bones or save for another use.

  5. Add 1 cup of the reduced braising liquid to the chicken and stir to combine.

Assemble the Nachos:

  1. Spread the plantain chips on a baking sheet in an even layer.

  2. Top with half of the black beans and all of the chicken, then the remaining black beans.

  3. Cover with the cheddar, mozzarella, and pepper Jack cheeses and finish with the pickled jalapeños.

  4. Bake for 10 to 15 minutes, or until the cheese is melted.

  5. Top the nachos with the pico de gallo, avocado yogurt, and cilantro.


  • Calories: 1276.05kcal
  • Fat: 76.56g
  • Saturated Fat: 25.10g
  • Trans Fat: 0.45g
  • Monounsaturated Fat: 31.49g
  • Polyunsaturated Fat: 13.93g
  • Carbohydrates: 80.29g
  • Fiber: 16.04g
  • Sugar: 9.61g
  • Protein: 64.20g
  • Cholesterol: 193.04mg
  • Sodium: 1604.95mg
  • Calcium: 604.81mg
  • Potassium: 2176.10mg
  • Iron: 6.28mg
  • Vitamin A: 282.01µg
  • Vitamin C: 72.05mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!