Easy Chicken Burritos with Mojo
tortillas, chicken, avocados, rice, black beans, cheese, onion, chilies, juice, jalapeno, garlic, turmeric, cilantro
Ingredients
4 garlic cloves 2 serrano chilies, seeds removed 1 large handful fresh cilantro leaves Juice 2 limes Juice 1 orange 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 8 large flour tortillas 1 (3 to 4 pound) whole roasted chicken, shredded Yellow Rice, recipe follows Spicy black beans, recipe follows 2 avocados chopped 1 cup grated queso blanco or Monterey jack cheese Sour cream, for garnish Cilantro leaves, for garnish Lime wedges, for garnish 2 cups long-grain rice 4 cups water 2 cloves garlic, smashed 1 teaspoon turmeric 1 teaspoon kosher salt 1 bay leaf 2 cups (about 1 pound) dried black beans, picked over and rinsed 3 tablespoons extra virgin olive oil 1 medium onion, chopped 1 jalapeno pepper, chopped 2 cloves garlic, chopped 1 bay leaf Kosher salt and freshly ground black pepper
Directions for Easy Chicken Burritos with Mojo Recipe
Make the Mojo Sauce: Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a blender and process until smooth. Taste and adjust seasoning with salt and pepper. To make the burritos: Warm the tortillas for 30 seconds in a dry skillet or on the grill until pliable. Place some chicken down the center of a tortilla and top with rice and beans, avocado, grated cheese, and Mojo Sauce. Roll up the burrito and serve topped with a generous drizzle of sour cream; garnish with cilantro leaves and a squeeze of lime juice. Put all the ingredients into a heavy bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve. Yield: 8 servings Quick soak the beans: Put beans in a pot and cover with water by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let soak for 1 hour. Drain the beans. In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1 inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season them with salt and pepper. Yield: 8 servings
Read the full directions on Food Network
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