John's chicken nacho one-pot

• olive oil↗2 tbsp tbsp
• chorizo↗100g g

  or pepperoni, skin removed, cut into chunks

• paprika↗1 tsp tsp
• cherry tomatoes↗20

  cut in half

• skinless chicken breasts↗4

  each cut lengthways into 4 (or buy chicken fillets)

• bag corn chips200g g

  (spicy if you like a bit of heat)

• tub crème fraîche200ml ml
• jalapeño peppers↗jar of
• crème fraîche↗extra

  or soured cream

• avocado↗smashed

  smashed

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Put the oil and chorizo in an ovenproof frying pan over a high heat and cook for 3 mins until the chorizo has released its oils and is starting to crisp. Stir in the paprika and tomatoes, and cook for 1 min.

2. 2

   Season the chicken, add to the pan and cook for 5 mins, keeping the heat high. Add 2 tbsp water so there is a little sauce and the tomatoes cook down a little. Tip into a bowl.

3. 3

   Put the corn chips in the pan and pour the chicken mix on top. Spoon over the crème fraîche and cook in the oven for 10 mins. Serve with the jalapeños, extra crème fraîche or soured cream, and smashed avocado.