Chipotle chicken burritos
Cooking Con Claudia · ♥ 4.4K likes · 89.5K views · 6 min video
Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 lb cubed chicken breast
- 2 whole chile chipotles with adobo sauce
- 2 tbsp white vinegar
- oil
- 2 cloves garlic cloves
- ¼ whole onion
- 2 tsp garlic salt
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp chipotle powder
- ½ tsp black pepper
- salt
Combine the cubed chicken with the minced chipotles in adobo, white vinegar, oil, minced garlic, minced onion, garlic salt, cumin, oregano, chipotle powder, black pepper and salt, and mix until evenly coated.
- 4 cup water
- 2 tsp garlic salt
- 1 tbsp butter
Bring four cups of water, two teaspoons of garlic salt and a tablespoon of butter to a boil over medium-high heat in a pan.
Stir in the rice, taste the liquid for salt, cover and reduce to the lowest heat for 12 minutes.
- 1 tbsp lime juice
- cilantro
- pinto beans
- romaine lettuce
- avocado
- pico de gallo
- sour cream
- crema mexicana
- salsa roja
- salsa verde
- cheese
- onion and bell pepper
Fluff with a fork and fold through a tablespoon of fresh lime juice and a handful of chopped cilantro.
- oil
Set a skillet on high heat, drizzle in a little oil and let it get hot.
Lay the chicken in a single layer, cooking in batches in a smaller skillet so it does not boil.
Cooking the chicken in a hot skillet
- tortillas
Cook three minutes, move the chicken around, and cook two minutes more; check the biggest piece is cooked through.
Build the burrito off centre: lettuce, rice, chicken, cheese, grilled onion and pepper, sour cream, avocado, pico de gallo; tuck the ends in and roll.
Variation: serve the same fillings in a bowl instead of a burrito. Salsa is added while eating.
Taste test