EASY CHICKEN BURRITO RECIPE | JAMIE OLIVER BURRITOS
This chicken burrito recipe is a Tex-Mex classic and a really tasty way of using up leftover rice, too
Total Time 50 minutes
Yield 4
Number Of Ingredients 15
Steps:
- Preheat a griddle pan over a high heat. Meanwhile, place the chicken thighs between two sheets of greaseproof paper, then bash with the base of a heavy pan to roughly ½cm thick. Pop into a bowl, sprinkle over the paprika, cumin and a lug of oil, and season well with sea salt and freshly ground black pepper.
- Mix well to coat, then place the chicken onto the hot griddle. Cook for 10 minutes, or until charred and cooked through, turning halfway. Leave to cool slightly.
- Meanwhile, peel and finely slice the garlic. Pick the coriander leaves and set aside, then finely slice the stalks. Heat 1 tablespoon of oil in a large frying pan over a medium-high heat, add the garlic and coriander stalks and fry for 1 minute.
- Drain, rinse and add the beans, then fry for a further few minutes. Add the rice and cook for 5 minutes, or until crisp and piping hot through, stirring occasionally. Finely grate in the lime zest, roughly chop and add half the coriander leaves. Stir well and remove from the heat.
- Roughly chop the tomatoes and trim and finely slice the spring onions, then add to a bowl with the juice of the lime. Roughly chop and add the remaining coriander leaves, mix well and season to taste. Shred the lettuce and cooled chicken.
- Pop a tortilla onto the griddle for 1 minute to soften, then place onto a board. Spoon one-quarter of the fried rice and beans along the middle, top with a generous spoonful of salsa, a handful of lettuce and one of the shredded chicken thighs. Grate over some cheese and add a spoon of yoghurt.
- Wrap up the burrito, then tuck in. Repeat with the remaining ingredients, serving as you go.
Nutrition Facts : Calories 613 calories, FatContent 24.9 g fat, SaturatedFatContent 9.5 g saturated fat, ProteinContent 33.6 g protein, CarbohydrateContent 60.3 g carbohydrate, SugarContent 7.4 g sugar, SodiumContent 1.7 g salt, FiberContent 13.2 g fibre
CHICKEN BURRITO BOWL RECIPE | BBC GOOD FOOD
Whip up a simple chicken burrito bowl for a satisfying lunch for two. Pile on avocado, sweet potato wedges and tortillas for an easy, filling meal
Provided by Good Food team
Categories Lunch, Supper
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 2
Number Of Ingredients 15
Steps:
- Heat the oven to 200C/180C fan/gas 6. Rub the sweet potato wedges with 1 tbsp oil, season and bake for 20 mins, or until tender but slightly crisp at the edges. Cover to keep warm.
- Meanwhile, heat the remaining oil in a frying pan, then briefly fry the garlic and most of the onion. Add the chicken and fry for another 7-10 mins, or until the chicken is cooked through. Add the vinegar, honey and black beans and stir to combine, then cook for 2 mins. Add the rice from the pouch, breaking it up as you stir, and warm everything through for 5 mins.
- Divide the rice mixture between two shallow bowls. Combine the tomato, remaining onion, the lime juice and zest and the coriander. Arrange half of the avocado over each bowl along with half of the sweet potato wedges. Spoon on some of the salsa and top with some tortilla strips. Serve with hot sauce and lime wedges, if you like.
Nutrition Facts : Calories 772 calories, FatContent 32 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 79 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 17 grams fiber, ProteinContent 32 grams protein, SodiumContent 1.63 milligram of sodium
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Reviews 4.4
Total Time 45 minutes
Category Dinner
Cuisine North America, Mexican
Calories 403 calories per serving
- Toss chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned, about 2 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat; saute rice until lightly browned, 1-2 minutes. Stir in beans, canned tomatoes, seasonings and broth; bring to a boil. Place chicken on top (do not stir into rice). Simmer, covered, until rice is tender and chicken is no longer pink, 20-25 minutes., Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Top with tomato and green onions.
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