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
CHIPOTLE CHICKEN BURRITOS RECIPE | FOOD NETWORK KITCHEN ...
Provided by Food Network Kitchen
Total Time 25 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
- Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
- Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using.
Nutrition Facts : Calories 731, FatContent 30 grams, SaturatedFatContent 11 grams, CholesterolContent 117 milligrams, SodiumContent 1501 milligrams, CarbohydrateContent 70 grams, FiberContent 8 grams, ProteinContent 43 grams
More about "chicken burrito recipe with rice recipes"
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
From jamieoliver.com
Total Time 50 minutes
Cuisine mexican
Calories 613 calories per serving
From jamieoliver.com
Total Time 50 minutes
Cuisine mexican
Calories 613 calories per serving
- 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.
See details
CHIPOTLE CHICKEN BURRITOS RECIPE | FOOD NETWORK KITCHEN ...
From foodnetwork.com
Reviews 5
Total Time 25 minutes
Calories 731 per serving
Reviews 5
Total Time 25 minutes
Calories 731 per serving
- Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using.
See details
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
From jamieoliver.com
Total Time 50 minutes
Cuisine mexican
Calories 613 calories per serving
From jamieoliver.com
Total Time 50 minutes
Cuisine mexican
Calories 613 calories per serving
- 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.
See details
CHIPOTLE CHICKEN BURRITOS RECIPE | FOOD NETWORK KITCHEN ...
From foodnetwork.com
Reviews 5
Total Time 25 minutes
Calories 731 per serving
Reviews 5
Total Time 25 minutes
Calories 731 per serving
- Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using.
See details
RECIPE: INSTANT POT WEEKNIGHT CHICKEN BURRITO BOWLS | KITCHN
Feb 03, 2020 · Inspired by these slow-cooker burrito bowls, this recipe comes together quickly with the help of an electric pressure cooker. With chicken, rice, black beans, and corn, it’s a …
From thekitchn.com
From thekitchn.com
See details
CHICKEN ARROZ CALDO (CHICKEN RICE PORRIDGE) RECIPE ...
It's a great recipe! I actually used arborio rice and added more than a cup which made it turn into a risotto! Which still tasted great although I will definitely stick to 1 cup of rice next time! To make this recipe as healthy as possible, I used home made chicken broth with organic chicken frames. I also used organic chicken …
From allrecipes.com
From allrecipes.com
See details
EASY AND DELICIOUS CHICKEN AND RICE CASSEROLE RECIPE ...
I did cook the chicken breast (bone in with skin) 20 minutes in a 400F degree oven, I used Jasmin rice and a can of cheddar cheese and chicken soup and doubled the recipe. Seasoned the chicken …
From allrecipes.com
From allrecipes.com
See details
RECIPE: INSTANT POT WEEKNIGHT CHICKEN BURRITO BOWLS | KITCHN
Feb 03, 2020 · Inspired by these slow-cooker burrito bowls, this recipe comes together quickly with the help of an electric pressure cooker. With chicken, rice, black beans, and corn, it’s a …
From thekitchn.com
From thekitchn.com
See details
CHICKEN ARROZ CALDO (CHICKEN RICE PORRIDGE) RECIPE ...
It's a great recipe! I actually used arborio rice and added more than a cup which made it turn into a risotto! Which still tasted great although I will definitely stick to 1 cup of rice next time! To make this recipe as healthy as possible, I used home made chicken broth with organic chicken frames. I also used organic chicken …
From allrecipes.com
From allrecipes.com
See details
EASY AND DELICIOUS CHICKEN AND RICE CASSEROLE RECIPE ...
I did cook the chicken breast (bone in with skin) 20 minutes in a 400F degree oven, I used Jasmin rice and a can of cheddar cheese and chicken soup and doubled the recipe. Seasoned the chicken …
From allrecipes.com
From allrecipes.com
See details
RECIPE: INSTANT POT WEEKNIGHT CHICKEN BURRITO BOWLS | KITCHN
Feb 03, 2020 · Inspired by these slow-cooker burrito bowls, this recipe comes together quickly with the help of an electric pressure cooker. With chicken, rice, black beans, and corn, it’s a …
From thekitchn.com
From thekitchn.com
See details
CHICKEN ARROZ CALDO (CHICKEN RICE PORRIDGE) RECIPE ...
It's a great recipe! I actually used arborio rice and added more than a cup which made it turn into a risotto! Which still tasted great although I will definitely stick to 1 cup of rice next time! To make this recipe as healthy as possible, I used home made chicken broth with organic chicken frames. I also used organic chicken …
From allrecipes.com
From allrecipes.com
See details
EASY AND DELICIOUS CHICKEN AND RICE CASSEROLE RECIPE ...
I did cook the chicken breast (bone in with skin) 20 minutes in a 400F degree oven, I used Jasmin rice and a can of cheddar cheese and chicken soup and doubled the recipe. Seasoned the chicken …
From allrecipes.com
From allrecipes.com
See details