Chimichangas de pollo (Chicken chimichangas) recipe

Place the chicken, water, onion, celery, 2 garlic cloves, and bay leaf in a cooking pot and cook over medium heat for approximately 1 1/2 hours, or until the chicken is cooked through. Let the chicken cool down, remove and discard the bones and skin and chop the meat.

In a skillet over medium heat add the vegetable oil and heat. Add the onion and garlic and saute for a few minutes until the onion is soft. Add the chopped chicken, tomato, Jalapeno chile, basil, cinnamon, dried oregano, salt and black pepper and simmer over low heat for 10 to 15 minutes.

To assemble a chimichanga, spread about half a cup of the chicken mixture across the bottom half of a tortilla, starting 1 1/2 inches from the left and right sides of the tortilla. Fold the sides of the tortilla in over the filling, then roll the tortilla into a cylinder. Place the tortilla on a plate, seam side down and repeat with the remaining tortillas and chicken filling.

Heat about 2 inches of vegetable oil in a heavy pan over medium to high heat. Fry the chimichangas (2 or 3 at a time, do not overcrowd) until lightly browned and crisp. Remove and place on paper towels, then continue with the remaining.

Serve chimichangas on a bed of lettuce topped with cheddar cheese, sour cream and guacamole and Mexican fried rice on the side.