Crispy Chicken, Rice, & Bean Burritos
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Unrated
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Course
Main Course
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Cuisine
Mexican
Crispy Chicken, Rice, & Bean Burritos
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No more boring burritos: these are filled with saucy shredded dark-meat chicken, tangy cilantro rice, refried beans and melty cheese all rolled up in a soft flour tortilla and then pan-fried for a crispy, flaky finish.
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Ingredients
- 1 tablespoon vegetable oil
- 1.5 .5 pounds boneless skinless chicken thighs
- 1 large onion chopped (about 1 ½ cups chopped)
- 1 poblano pepper chopped (about 1 cup chopped)
- 1 Jalapeno pepper seeded and finely chopped
- 2 tomatoes cored and chopped
- 1 cup chicken stock
- Salt and freshly ground black pepper to taste
- 8 large flour tortillas
- ¾ cup basmati rice cooked according to package instructions (should yield about 2 cups of cooked rice)
- ½ cup chopped fresh cilantro
- 1 tablespoon lime juice
- 1 oz can refried beans
- 1 cup shredded cheese
- red or green salsa for serving
Instructions
- Heat oil in a large heavy-bottomed saucepan or Dutch oven set over medium high heat.
- Add chicken thighs and let sit undisturbed for 3 to 4 minutes, then flip and cook an additional 3 to 4 minutes or until both sides are browned. The chicken won't be fully cooked at this point, that's fine, you just want it browned on both sides. Transfer to a bowl and set aside.
- Return saucepan to heat and add onion and peppers. Cook for about 5 minutes or until softened, then add tomatoes and cook, stirring occasionally, for another 5 minutes more.
- Return chicken to saucepan along with any juices that have collected in the bowl. Arrange in a single layer on top of softened vegetables.
- Add chicken stock and bring to a simmer. Reduce heat to low, partially cover and let simmer for 45 to 60 minutes or until chicken is very tender and almost falling apart.
- While chicken is cooking, prepare basmati rice according to package instructions. You can opt to use broth instead of water for more flavorful rice if you like, or tomato sauce or puree with some water to make red rice.
- Remove chicken and transfer to a cutting board. When slightly cooled enough to handle, shred chicken using two forks.
- Meanwhile, continue to simmer the vegetables and remaining liquid in the saucepan over medium heat, uncovered, until thickened, about 10 minutes.
- Return shredded chicken to sauce and stir to coat; remove from heat and set aside.
- When rice is done, fluff with a fork, then mix in chopped cilantro and a splash of lime juice, and season to taste with salt and pepper.
- Warm refried beans in a small saucepan. If they are too thick, you can thin with a little water or broth as needed. Season to taste.
- Preheat oven to 300 degrees F. Start warming a nonstick skillet or flat griddle over medium heat.
- Warm tortillas in the preheating oven draped with a damp tea towel or paper towel. Steaming them this way will soften them and make them more flexible and easier to roll.
- To assemble, spread a few spoonfuls of refried beans onto the bottom third of a tortilla, leaving 1-2 inches of space open on the sides. Spread about 1/4 cup of rice on top. Spoon some shredded chicken mixture on top of that, followed by shredded cheese.
- To roll, fold in the bottom left and right edges on a slight diagonal, then start rolling from the bottom, using your hands to compact the filling and keep it contained in the tortilla. After one roll, start tucking in the left and right sides a few times as you roll up the rest of the way, keeping things as tight as possible.
- After you've rolled up two burritos, place them on skillet or griddle pan with the seam side down. Set a medium, flat-bottomed pot on top of the burritos to weigh them down slightly (this will help them get a larger surface area for toasting). Cook for about 3 to 5 minutes or until bottom is golden brown, then flip and cook for another 3 to 4 minutes or until both sides are browned and crispy. Transfer to a baking sheet and place in the oven to keep warm while you cook the remaining burritos.
- Serve warm with red and/or green salsa and sour cream. Let any leftover burritos cool before wrapping in foil to freeze and enjoy later (see Notes for reheating instructions).
Notes
- *To reheat frozen burritos in the oven, keep wrapped in foil and bake at 350 degrees F for about 45 minutes or until the center is 130 degrees F, then remove foil and bake for 5 to 10 minutes more or until crispy and heated through.
- **To reheat in the microwave, remove from foil and place on plate, then microwave on high for 2 to 3 minutes, flipping once halfway through. To get the crispness back, bake in a 350 degrees F oven (uncovered) for 5 to 10 minutes more or until crispy.
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