Guanabanas Loaded Chicken Nachos Recipe

Prep the aromatics

Peel and slice the onion into quarters. Smash and peel the garlic cloves. Reserve.

Brown the chicken

Pat chicken thighs dry and season both sides with 1 tsp salt and 1/2 tsp pepper. In a large heavy skillet or Dutch oven, heat 2 tbs vegetable oil over medium-high heat until shimmering. Add chicken, skin-side down, and brown 4–6 minutes until deep golden. Flip and brown other side 3–4 minutes. Remove chicken to a plate.

Build the cooking liquid

Reduce heat to medium. Add the quartered onion and smashed garlic to the pot and cook 3–4 minutes until softened and just starting to color. Stir in 2 tsp ground cumin, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp ground coriander, and 1 tsp chili powder; cook 30 seconds until fragrant.

Braise the chicken

Return browned chicken to the pot, nestling pieces skin-side up. Add 60 ml fresh orange juice, 30 ml lime juice, 300 ml chicken stock and 1 bay leaf. Bring to a gentle simmer, reduce heat to low, partially cover, and simmer 22–25 minutes until chicken is cooked through (internal temp 74°C/165°F).

Shred and season

Remove chicken to a cutting board and let rest 5 minutes. Discard bay leaf. Shred meat off bones, discarding skin and bones. Stir shredded chicken into the sauce in the pot to absorb flavor; taste and add remaining 1/2 tsp salt and remaining 1/4 tsp black pepper if needed. Keep warm.

Preheat the oven to 200°C (400°F). Arrange half of the tortilla chips in an even single layer on a large baking sheet or oven-safe platter, leaving small gaps between chips.

Evenly distribute half of the shredded Monterey Jack and cheddar cheeses over the chips. Scatter half of the shredded pollo tradicional across the cheese layer, then add a few pickled jalapeño slices. Top with remaining chips in a second layer and repeat with remaining cheeses, chicken, and jalapeños for a stacked, even nacho pile.

Bake on the middle rack for 8–10 minutes until cheese is fully melted and edges of chips are toasted. For extra browning, set oven to broil for 1 minute while watching closely.

While nachos bake, make quick pico: combine diced tomatoes, diced red onion, chopped cilantro, 1/2 tsp salt and juice from 1 lime wedge in a bowl. Toss and taste; adjust salt or lime as needed.

Dice avocados and toss with a squeeze of lime to prevent browning. If using sour cream, thin slightly with 1–2 tbs water or a squeeze of lime to make it drizzleable, or use crema as-is.

Remove nachos from oven. Immediately sprinkle crumbled queso fresco over the melted cheese so it warms slightly. Spoon pico de gallo across the top, dot with diced avocado, and add generous spoonfuls or drizzles of sour cream/crema. Scatter remaining chopped cilantro, sliced radishes and chopped green onions if using. Add extra pickled jalapeños or hot sauce to taste, and serve with lime wedges on the side.