12/08/2026
2 tbsp olive oil
4 skinless chicken thigh fillets (about 150gm each)
1 onion, finely chopped
4 garlic cloves, finely chopped
1 tsp each ground cumin, ground coriander and smoked paprika
1 tbsp red wine vinegar
400 gm canned chopped tomato
250 ml (1 cup) chicken stock
1 tsp dried oregano
200 gm (1 cup) canned black beans, drained
250 gm corn chips or tortilla chips
200 gm cheddar, coarsely grated
2 radishes, thinly sliced
ÂĽ cup (loosely packed) coriander, coarsely chopped
Tomato salsa
3 vine-ripened tomatoes, finely chopped
1 small white onion, finely chopped
1 cup (loosely packed) coriander, coarsely chopped
Juice of 1 lime
1½ jalapeño chillies, finely chopped, or to taste
2 tbsp extra-virgin olive oil
Avocado crema
1½ ripe avocados
Juice of ½ lime
2 tsp extra-virgin olive
Method
1.
Preheat oven to 160C. Heat oil in a large casserole or saucepan over medium-high heat, add chicken and brown well all over (4-5 minutes), then set aside. Add onion and garlic to casserole, sauté until tender and translucent (4-5 minutes), add spices and season to taste. Deglaze pan with vinegar, add tomato, stock, chipotle, oregano and chicken, bring to a simmer, then cook in oven, turning chicken occasionally, until tender (50 minutes to 1 hour). Set aside to cool slightly, then shred chicken, stir in beans and season to taste.
2.
Increase oven to 180C. For tomato salsa, combine ingredients in a bowl, season to taste and set aside for flavours to develop (10-15 minutes).
3.
For avocado crema, process ingredients in a small food processor until smooth, season to taste, cover and refrigerate until required.
4.
Scatter chips on a large baking tray, top with chicken and bean mixture, scatter with cheddar then bake until golden and bubbling (10-12 minutes). Serve topped with radish, salsa, avocado and coriander.
