This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make BBQ Chicken Nachos | Rach Cooks At Home

Rach's Homemade BBQ Sauce + shredded chicken = next-level nachos

Rach says, "Serve this as nachos on warm tortillas topped with melted cheese, guacamole and sour cream, or as a taco salad on chopped lettuce with salsa, or on soft sandwich rolls with pickles and chopped onions."

Pro Tip: Use a few tablespoons olive oil or butter to start—any fat you like, whether it's canola oil, avocado oil, coconut oil or ghee—if you're skipping the bacon. 


For the poached chicken:
  • 1 to 1 ½ pounds boneless skinless chicken breasts or thighs
  • About 1 quart water
  • Salt
  • 1 bay leaf
  • 1 onion, halved
  • Parsley stems and or thyme
For the barbecue chicken:
  • 1 tablespoon olive or vegetable oil
  • 4 slices meaty bacon, finely chopped (optional)
  • 1 sweet/mild pepper, such as bell pepper, seeded and finely chopped
  • 1 onion (yellow, white or red), finely chopped
  • 2 small hot chile peppers, such as jalapeño, Serrano or red finger peppers, seeded and finely chopped
  • Salt and black pepper
  • 2 cloves garlic
  • Splash apple cider or wine vinegar
  • 2 to 3 tablespoons Worcestershire sauce
  • About ½ cup ketchup or tomato sauce
  • About 2 tablespoons light brown sugar
  • 1 to 2 tablespoons (mild to hot) cayenne pepper sauce (Rach likes Frank's RedHot or Chipotle Tabasco Sauce)
  • About 1 tablespoon pimenton/smoked sweet paprika (add a little ground cumin and coriander if you have it)
  • 1 cup poaching liquid, chicken stock or broth
For the nachos:
  • Corn tortilla chips
  • Shredded Jack, Pepper Jack or cheddar or a combination (about 2 cups)
  • Guacamole (jalapeño, onion, garlic, lime, salt, avocado, and optional cilantro), homemade or store-bought, or diced avocado


Serves: 4


For the poached chicken, add chicken, water to cover the top of the chicken, salt, bay, onion and herbs to skillet, bring to low boil, reduce heat and keep to low simmer to cook through, 20 to 30 minutes, turning occasionally, then turn off heat and let stand to cool 10 minutes. Strain and reserve poaching liquid, then thinly shred chicken with forks or fingers.

For the barbecue chicken, heat a skillet over medium heat with oil, 1 turn of the pan, add bacon and render 2 to 3 minutes. Add peppers, onions, jalapeño, and salt and black pepper, and cook, stirring, for a few minutes. Grate in the garlic. Add vinegar, Worcestershire, ketchup, sugar, hot sauce, pimenton/smoked sweet paprika, and reserved poaching liquid , stir and bring to bubble. Add chicken and stir and cover, then simmer to reduce and combine flavors 10 minutes.   

For the nachos, warm chips in skillet or on an oven-proof tray and top with chicken and cheese, broil to bubble and brown, and top with guacamole.