Perfect Bite Nachos - cooking recipe

Ingredients

6 chicken thighs, skin removed, bone-in
2 bay leaves
3 garlic cloves
1 pinch salt
1 pinch pepper
1 (13 ounce) bag tortilla chips
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon tomato paste
15 ounces canned tomatoes, chopped
1 tablespoon paprika
1 teaspoon cayenne pepper
1 tablespoon coriander
2 teaspoons cumin
2 teaspoons oregano
80 ounces canned kidney beans, drained
1 cup cheddar cheese
1 cup monterey jack pepper cheese
1 cup sour cream
3 avocados, deseeded and diced
1 lemon, juice and zest
1/2 cup cilantro, leaved off the stem

Preparation

In a stock pot bring 2 quarts of water to a boil, add the chicken, bay leaf, garlic, salt and pepper. Turn the heat to medium low and allow chicken to cook for 1 1/2 to 2 hours or until it is easily falling from the bone.
Remove chicken from pot place in a bowl and cover with tin foil.
Pour the Olive oil into a frying pan on medium high heat and caramelize the onion and garlic for 5-7 minutes. Stir in your tomato paste, tomatoes, herbs and spices before folding through your chicken.
Add 1 Cup of the chicken poaching liquid along with the drain kidney beans, cover with a lid, bring to a boil and turn heat to low to simmer for 10-15 minutes.
Preheat the oven to 355 degrees F. In a bowl combine your cheddar and pepper jack cheese. In another bowl smash your avocados with your lemon zest and juice and add a pinch of salt.
Evenly spread a thin layer of tortilla chips onto a 13 x 18-inch roasting tray, Be sure to have the chips pointing up evenly around the edges so that the dish looks like a rectangular crown.
Spread half the red sauce all over the tortilla chips making sure each has a happy amount on each. Layer with half the sour cream, cheese and then add another layer of tortilla chips in the same fashion. Repeat with leftovers and top with cheese and then bake in the oven until cheese is melted.
Dollop guacamole evenly on top sprinkle with cilantro and get involved!