Gluten Free Ultimate Nacho Chicken with Gringo Rice

Chicken nachos are one thing, but nacho chicken is something different entirely! In this dish, the chicken is the hero and the nachos are regulated to supporting role. One thing that doesn't take a backseat, though is the flavor!

Every now and then, the stars align and you see pins for the same style of recipe dozens of time in the space of just a few hours. When that happens to me, I take it as a sign from the food blogging gods to get my butt in gear and put that recipe on the menu! That's exactly what happened with my ultimate nacho chicken. As a result, this recipe was inspired by about six similar dishes, but I've really jazzed it up a bit and made it my own.

This recipe will become your go-to for a Mexican dinner! Trust me! I'm not only going to share that amazing concoction of nacho chicken, but my tried and true recipe for Gringo rice (aka Mexican rice) as well as the best and only recipe for homemade taco seasoning you'll ever need!  Those are some pretty big claims, I'm making, huh? Guess we'd better get straight to it, then so you can see for yourself!

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Ingredients: 

For the nacho chicken
homemade taco seasoning mix
1 cup salsa
1 cup sour cream
1 cup guacamole
1 cup gluten free nacho chips, crushed
2 cups cheese

For the gringo rice
1 tbsp onion powder
1 tbsp garlic granules
1 tsp chili powder
1 tsp salt
1 tsp ground coriander
1 1/2 cups basmati rice
2 tbsp butter
2 cups water
handful halved cherry tomatoes

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Instructions: 

Ultimate Nacho Chicken with Gringo Rice

1. Rub some of the taco seasoning mix onto all sides of the chicken breast.
2. Bake in a stoneware dish at 200C/400F for 20 minutes. If not baking in stoneware, you'll need to add some oil to the dish to prevent sticking. 
3. Meanwhile, get on with the gringo rice by melting the butter in a skillet.
4. Add the rice, onion powder and garlic granules. Cook until rice is browned.
5. Stir in water, tomatoes, chili powder, salt and ground coriander. Bring to a boil.
6. Reduce heat and simmer, covered until rice is tender. This should take about 15 minutes.
7. Stir in the cheese, coriander leaf and sour cream until mixed well.
8. After the chicken has baked for 20 minutes, add the salsa, sour cream, guacamole, nacho chips and cheese.
9. Bake for 10 minutes more.
10. Serve hot with the gringo rice.