Chicken nachos with arbol chili are a fiery new way to enjoy a beloved snack. From the popular blog Adventures in Cooking comes our favorite poultry book in recent memory. Adventures in Chicken helps take the world’s most beloved meat from “been there, done that” to “I can’t wait to cook tonight!” Join author Eva Kosmas in reinventing this humble bird to a thing of true beauty. Invite chicken to the party and watch that hungry crowd descend. 

These nachos. You guys. They are so, so good. The homemade arbol chili sauce really makes the nachos shine, and it only takes about 20 minutes, which is super short for such a flavorful sauce. You can find dried arbol chilies in the Mexican-food aisle of nearly any major grocery store. They have an earthy, almost smoky aroma and flavor, which complements the chicken perfectly. As you simmer them in the chicken stock, their dried exterior softens and soaks up the flavor of the stock. Then once you puree the sauce and toss it with the nacho fixings, you roast everything in the oven to keep the chips poking out at the top nice and crispy, creating a luscious, gooey layer of toppings underneath.

Reprinted with permission from Adventures in Chicken