Chipotle Chicken Chimichanga

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 cup basmati rice
• 6 -8 ounces boneless skinless chicken breasts
• 1 tablespoon chipotle chile in adobo
• 1 teaspoon chili powder
• 2 tablespoons minced garlic cloves
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 bunch fresh cilantro
• 1 cup cheddar cheese
• 3 tablespoons sour cream (optional for each chimichanga)
• 1 avocado, sliced (optional for each chimichanga)
• 4 tortillas (jumbo or burrito size)
• 1/2 cup corn
• 1/2 cup black beans (whole)
• 1 lemon
• 2 limes
• 2 tablespoons butter (opional)
• 1 cup low sodium chicken broth
• 1 tablespoon flour (for tortilla shell glue)
• 1/4 cup water (for tortilla shell glue)

Recipe

• 1 rinse basamati rice in cold water and drain.
• 2 soak basamati rice in water for ten minutes.
• 3 drain rice and place in low heat skillet.
• 4 add 1/2 cup of minced fresh cilantro, 1 squeezed lime juice and 1/2 squeezed lemon juice to the rice in the skillet.
• 5 add salt and sugar and cook rice on low level heat till aromatic.
• 6 place rice with two cups of water in rice cooker or in sauce pan covered for 13 minutes or desired cook time.
• 7 cut chicken into bite sized pieces and set aside.
• 8 in a small mixing owl whisk together minced chipotle peppers, cumin, chili powder, 1 whole lime juice, 3 tbs of minced cilantro and chicken broth.
• 9 sautee garlic on medium heat till brown and then add bowl of chicken broth and seasonings.
• 10 cook for 5 minutes.
• 11 next add chicken and cook for about 8 minutes (no pink in center of chicken pieces) or until all broth has been evaporated.
• 12 mix beans and corn with 2 tbs of cilantro and the rest of the lemon juice in small bowl and add to the chicken mixture in the skillet.
• 13 cook for 3-5 minutes or until all liquid has been evaporated.
• 14 place tortilla shells in between two damp paper towels and microwave for 20 seconds.
• 15 place warm tortilla on plate and add 4-5 tbs of cooked basamati seasoned rice, 1 scoop of chicken/corn/beans mixture, top with cheese, avocado and or sour cream.
• 16 in a small bowl mix together water and flour (very runny/liquid) and wet the ends of the tortilla shell (i use a basting brush).
• 17 fold the sides of the tortilla over in a wrapping form.
• 18 fold corners in and then the ends over the end so that all flaps are on the same side as the first fold.
• 19 heat skillet with butter on medium heat and carefully slide filled tortilla shell with folds and flaps down onto the heated skillet.
• 20 let stand for 2 minutes and then check to see if all the seams have been glued together.
• 21 flip and cook another two minutes.
• 22 top with your choice of salsa (i use peach pineapple or a mango pineapple).