Tex Mex Chicken with Potato Nachos


Tex Mex Chicken with Potato Nachos

Tex Mex Chicken with Potato Nachos. For a fresh take on a Mexican favourite try our delicious potato nachos. 

Tex Mex Chicken

1.8kg whole chicken

2 tbsp olive oil

1 red onion, thinly sliced

4 garlic cloves, sliced

1 red capsicum, deseeded, coarsely chopped

1 green capsicum, deseeded, coarsely chopped

2 tbsp chopped chipotle in adobo sauce

1 tsp smoky paprika

2 tsp ground cumin

1 tsp dried chilli flakes

1⁄2 cup chicken stock

400g crushed tomatoes

400g can red kidney beans, drained and rinsed

400g can black beans, drained and rinsed

1 cup corn kernels

1⁄2 cup chopped coriander

11⁄2 cup grated tasty cheese


Potato Nachos

1kg medium-sized potatoes, peeled, sliced into 0.5cm thickness

2 tbsp olive oil

Smashed avocado, finely diced red onion, jalapeños, lime wedges, and sour cream (optional), to serve

Paprika, to garnish


Preheat oven to 180°C. Pat chicken dry with paper towel.

Heat olive oil in a cast iron oven-proof pan over a medium heat. Cook red onion, garlic and capsicums for 3 minutes or until softened. Add chipotle and spices. Cook for a further 2-3 minutes or until spices become fragrant.

Add chicken stock and tomatoes, stir to combine before adding chicken. Coat chicken in mixture, pushing into the liquid. Bring to the boil and cover.

Transfer pot to the oven and continue to cook for 11⁄2 hours or until chicken can easily be flaked with a fork. Add kidney and black beans  and corn and cook for a further 30 minutes.

Remove chicken from pot. When cool enough to handle, remove the skin and bones, and discard. Shred the meat, then add back into the pot with chopped coriander. Season to taste with salt and pepper.

Sprinkle with grated cheese and cook, uncovered, for a further 15 minutes or until golden brown and bubbling.

Meanwhile, place potato slices onto 2 large paper-lined trays. Drizzle with olive oil and season with salt and pepper. Place into the same oven in the last half hour of cooking the chicken. Cook potatoes for 30 minutes, turning halfway, or until golden brown and crispy.

Serve chicken with potato nachos, avocado, onion and jalapenos. Sprinkle with paprika and serve with lime wedges and sour cream.



The chicken can be cooked in the slow cooker. Simply combine everything in a large slow cooker (except oil), including the beans and corn, but reduce the stock to 1⁄4 cup. Cook on a low heat for 6-7 hours.


Try some of our other delicious Mexican recipes:

Mexican Lamb Meatballs

Mexican Corn and Chorizo Soup

Mexican Chargrilled Corn with Tomato Bean & Tortilla Salad


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