Tuesday, October 5, 2010

Tried and True Recipe: Pulled Chicken Burritos

One recipe I love to make at home when I'm feeling a bit into Mexican, is my recipe for chicken burritos. This recipe is so easy, and you can alter it to your tastes! Have a lot of Mexican spices, make your own blend. Don't have any, just use a typical 'taco seasoning' blend from your local grocery store. This is something you can make with fresh produce, or if you just have some canned black beans and corn lying around, you can still make it special. I hope you enjoy!

Time from start to finish: About 30 minutes

3-4 Boneless Skinless Chicken Breasts
2 diced green Serrano chilies (or canned Mexican green chilies, in your international aisle)
1 can yellow corn
1 can rinsed and drained black beans
1 Tbsp cumin
1 Tbsp chili powder
1 Tbsp adobo seasoning
2 Tbsp olive oil
Tortillas (warmed)
1 packet taco seasoning
about 1/2 to 1 cup water
salt and pepper to taste
any additional fixins you want to add to your burrito (rice, lettuce, tomatoes, salsa, etc.)

Put your chicken breasts, whole, in a pot. Cover with water, put a lid on, and set your burner to high. Bring to just a boil, and once it starts to boil, lower to a simmer and let cook 15-20 minutes, until your chicken is cooked the whole way through.

Meanwhile, put a large skillet on medium low heat, and add a Tbsp of the  oil. Mix the rinsed, drained black beans, the corn, and the chilies in the pan. Spice with the cumin, chili powder and adobo seasoning*. Cover and turn the heat to low.

When the chicken is done, put another skillet on medium high, add the remaining oil, and shred the chicken**. Add the shredded chicken to the pan, and mix in the taco seasoning mix, and the water. The water shouldn't drown the chicken, but should be enough to deglaze the pan, and make the chicken moist.

Serve on warm tortillas with any choice of toppings.

*Some adobo seasoning comes with salt and pepper. Take this into account when you salt and pepper your food
**Using two forks, or your fingers, gently peel the meat apart. But be careful, the chicken can be very hot. I advise splitting it into big chunks and letting it cook until it's able to be handled.

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