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
COPYCAT CHIPOTLE® CHICKEN RECIPE | ALLRECIPES
Just a small amount of effort for this delicious and healthy meal. You can use this chicken for tacos, burritos, burrito bowls, or fajitas. Just add your favorite toppings such as lettuce, salsa, rice, beans, cheese, or sour cream. Enjoy!
Provided by RainbowJewels
Categories Meat and Poultry Chicken Chicken Thigh Recipes
Total Time 18 hours 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
- Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
- Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
- Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.
Nutrition Facts : Calories 293 calories, CarbohydrateContent 5.8 g, CholesterolContent 88.3 mg, FatContent 18.7 g, FiberContent 2.1 g, ProteinContent 24.9 g, SaturatedFatContent 4.7 g, SodiumContent 526.1 mg, SugarContent 0.3 g
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