Preheat a griddle pan over a high heat. Meanwhile, place the
chicken thighs between two sheets of greaseproof paper, then
bash with the base of a heavy pan to roughly ½cm thick. Pop into
a bowl, sprinkle over the paprika, cumin and a lug of oil, and
season well with sea salt and freshly ground black pepper.
Mix well to coat, then place the chicken onto the hot griddle. Cook
for 10 minutes, or until charred and cooked through, turning
halfway. Leave to cool slightly.
Meanwhile, peel and finely slice the garlic. Pick the coriander
leaves and set aside, then finely slice the stalks. Heat 1
tablespoon of oil in a large frying pan over a medium-high heat,
add the garlic and coriander stalks and fry for 1 minute.
Drain, rinse and add the beans, then fry for a further few
minutes. Add the rice and cook for 5 minutes, or until crisp and
piping hot through, stirring occasionally. Finely grate in the lime
zest, roughly chop and add half the coriander leaves. Stir well
and remove from the heat.
Roughly chop the tomatoes and trim and finely slice the spring
onions, then add to a bowl with the juice of the lime. Roughly
chop and add the remaining coriander leaves, mix well and
season to taste. Shred the lettuce and cooled chicken.
Pop a tortilla onto the griddle for 1 minute to soften, then place
onto a board. Spoon one-quarter of the fried rice and beans
along the middle, top with a generous spoonful of salsa, a
handful of lettuce and one of the shredded chicken thighs. Grate
over some cheese and add a spoon of yoghurt.
Wrap up the burrito, then tuck in. Repeat with the remaining
ingredients, serving as you go.
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