Tex-Mex chicken burrito (bowl)

Adapted from Mexican Please and My Latina Table

Ingredients:

  • 1 tablespoon vegetable oil
  • 3/4 cup pico de gallo or fresh salsa (I chopped a Roma tomato and Vidalia onion to make one quick)
  • 1 14-ounce can pinto beans, drained and rinsed
  • 6-7 chicken thighs, seasoned, baked, shredded
  • 1/4 cup roughly chopped fresh cilantro
  • Kosher salt
  • 4 burrito-size flour tortillas
  • 1 1/3 cups cooked white rice, warmed
  • 1 1/3 cups shredded Monterrey jack cheese (I used mozzarella and cheddar)
  • Guacamole, for serving (whenever possible)
  • sour cream

For the Guajillo Salsa:

  • 3 Tomatoes
  • 1/4 Onion (white)
  • 2 cloves garlic (large)
  • 1/4 cup Heavy Whipping Cream
  • 1/4 cup Chicken Stock
  • Salt (to taste)
  • Pepper (to taste)
  • 1/2 tsp Cumin
  • 1/2 tsp Paprika

For the baked Mexican chicken:

  • 2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 juice of 1 lime (about 3 tablespoon)
  • 2 tablespoon olive oil
  • 1/2 teaspoon coarse sea salt
  • 2 tablespoon apple cider vinegar
  • 3 tablespoon chopped cilantro
  • 1 white onion, sliced (substituted from jalapeno — baby can’t handle too spicy)
  • 6-7 chicken thighs
  • 1 tablespoon coconut oil (I used peanut oil)
  • Salt and pepper, to taste

Directions:

  1. Heat the vegetable oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo and peppers if you have on hand (we didn’t); 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.
  2. 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, sour cream and the remaining pico de gallo.
  3. 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.

For the Guajillo Salsa:

  1. Roast the tomatoes, onions, and garlic together on a frying pan until slightly browned. 
  2. Put the tomatoes, onions, and garlic into a blender with the spices, the chicken stock, and the whipping cream and blend until smooth. (No blender, hence the orange sauce with tomato and onion you see in the photo — great topping for leftovers!)

For the baked Mexican chicken:

  1. In a small bowl, mix together chili powder, ground cumin, onion powder, dried oregano, paprika, garlic powder, lime juice, olive oil, sea salt, apple cider vinegar, cilantro and sliced onions.
  2. Place chicken thighs in the bowl and toss marinade over thighs. Mix well together. Let the chicken marinade in the refrigerator for 20 minutes or overnight. (We did it promptly.)
  3. When ready to cook, preheat oven to 400 degrees F.
  4. Heat coconut oil in a large cast iron skillet over medium-high heat. Place chicken thighs skin side down and cook until skin begins to get crispy and slightly light brown, about 10-15 minutes.
  5. Flip thighs over, transfer skillet to oven and bake for 10 minutes. Season with more salt and pepper to taste and garnish with more cilantro and onion slices if desired.

My sister Jennifer likes easy to make meals, as a mother of two. She had some chicken thighs defrosting in the fridge, ready to go, so I tried to go extra authentic Mexican on this Tex-Mex favorite. I used the spice mixture from Isabel Eats to bake the chicken 35 minutes. Next time I’ll make the arroz rojo properly. To make the Goya black beans, I followed the back of the can recipe. So really this was three separate recipes: the baked Mexican chicken, the Guajillo salsa, and the black beans. Not bad for Spring Break full on meal.

~Jessica

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