Chipotle Chicken Chimichanga |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Chicken seasoned in chipotle adobe and other herbs, with Basamati lime cilantro rice, yellow corn and black beans cooked in lemon juice and cilantro. All stuffed into a tortilla shell with cheese and sour cream, then grilled into a chimichanga. I have also used turkey meat as well as grilled flank steak and its all fun to play with. Ingredients:
1 cup basmati rice |
6 -8 ounces boneless skinless chicken breasts |
1 tablespoon chipotle chile in adobo |
1 teaspoon chili powder |
2 tablespoons minced garlic cloves |
1 teaspoon salt |
1 teaspoon sugar |
1 bunch fresh cilantro |
1 cup cheddar cheese |
3 tablespoons sour cream (optional for each chimichanga) |
1 avocado, sliced (optional for each chimichanga) |
4 tortillas (jumbo or burrito size) |
1/2 cup corn |
1/2 cup black beans (whole) |
1 lemon |
2 limes |
2 tablespoons butter (opional) |
1 cup low sodium chicken broth |
1 tablespoon flour (for tortilla shell glue) |
1/4 cup water (for tortilla shell glue) |
Directions:
1. rinse basamati rice in cold water and drain.
2. soak basamati rice in water for ten minutes.
3. drain rice and place in low heat skillet.
4. add 1/2 cup of minced fresh cilantro, 1 squeezed lime juice and 1/2 squeezed lemon juice to the rice in the skillet.
5. add salt and sugar and cook rice on low level heat till aromatic.
6. place rice with two cups of water in rice cooker or in sauce pan covered for 13 minutes or desired cook time.
7. cut chicken into bite sized pieces and set aside.
8. in a small mixing owl whisk together minced chipotle peppers, cumin, chili powder, 1 whole lime juice, 3 tbs of minced cilantro and chicken broth.
9. sautee garlic on medium heat till brown and then add bowl of chicken broth and seasonings.
10. cook for 5 minutes.
11. next add chicken and cook for about 8 minutes (no pink in center of chicken pieces) or until all broth has been evaporated.
12. mix beans and corn with 2 tbs of cilantro and the rest of the lemon juice in small bowl and add to the chicken mixture in the skillet.
13. cook for 3-5 minutes or until all liquid has been evaporated.
14. place tortilla shells in between two damp paper towels and microwave for 20 seconds.
15. place warm tortilla on plate and add 4-5 tbs of cooked basamati seasoned rice, 1 scoop of chicken/corn/beans mixture, top with cheese, avocado and or sour cream.
16. in a small bowl mix together water and flour (very runny/liquid) and wet the ends of the tortilla shell (I use a basting brush).
17. fold the sides of the tortilla over in a wrapping form.
18. fold corners in and then the ends over the end so that all flaps are on the same side as the first fold.
19. heat skillet with butter on medium heat and carefully slide filled tortilla shell with folds and flaps down onto the heated skillet.
20. let stand for 2 minutes and then check to see if all the seams have been glued together.
21. flip and cook another two minutes.
22. top with your choice of salsa (i use peach pineapple or a mango pineapple).
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