HOW TO COOK CHICKEN FOR BURRITOS RECIPES

Steps:

• 1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Wrap up the burrito, then tuck in. Repeat with the remaining ingredients, serving as you go.

Steps:

• To make the chicken, mix the lime juice, garlic, oil, oregano, chilli, sugar and salt and pepper together in a large bowl. Add the chicken, cover and place in the fridge for at least 2 hours.
• Meanwhile, to make the chipotle crema, mix the chipotles en adobo, soured cream and mayonnaise with a squeeze of lemon juice and a pinch of salt and set aside.
• To make the pico de gallo, mix all the ingredients together with ½ teaspoon of salt in a bowl and set aside.
• To make the guacamole, pound the chilli in a pestle and mortar with the onion and ¼ teaspoon of salt, into a lumpy paste. Add the avocado and break up the flesh roughly with a fork. The result should be lumpy not smooth. Stir in the lime juice, to taste, and the chopped coriander.
• Place a frying pan over a high heat and cook the chicken thighs, without the marinade, until browned and sealed. Add the marinade to the pan, cover with a lid and cook for 10–15 minutes, or until the chicken is cooked through as the juices run clear. Slice the chicken into strips.
• Meanwhile, cook the rice according to packet instructions.
• Divide the tortillas between four plates and top with the rice, chicken, sauces, mozzarella and lettuce. Fold up the bottom of each tortilla, then fold the sides in and roll to contain the filling. Cut in half to serve.