Mexican recipes
Chimichangas de pollo (Chicken chimichangas)
No ratings yet
75 min
Serves 4 - 6
Mexican
Ingredients
- 3 1/2 lb chicken pieces (breast, legs and/or thighs) 1.59 kg chicken pieces (breast, legs and/or thighs)
- 6 cup water 1.44 l water
- 1 medium onion, 1 medium onion,
- 2 whole cloves 2 whole cloves
- 2 stalk celery 2 stalk celery
- 2 garlic cloves, peeled and halved 2 garlic cloves, peeled and halved
- 1 bay leaf 1 bay leaf
- For cooking the chicken For cooking the chicken
- 2 tbsp vegetable oil 30 ml vegetable oil
- 1 large onion, thinly sliced 1 large onion, thinly sliced
- 1 garlic clove, minced 1 garlic clove, minced
- 1 large tomato, cored and diced 1 large tomato, cored and diced
- 1 Jalapeno chile, chopped 1 Jalapeno chile, chopped
- 1/4 tsp crushed leaf basil 1.2 ml crushed leaf basil
- 1/8 tsp cinnamon 0.6 ml cinnamon
- 1/2 tsp dried oregano 2.5 ml dried oregano
- 1 tsp salt (or to taste) 4.9 ml salt (or to taste)
- 1/8 tsp black pepper (or to taste) 0.6 ml black pepper (or to taste)
- 8 (10 inch) flour tortillas, warmed according to instructions 8 (10 inch) flour tortillas, warmed according to instructions
- For garnishing For garnishing
- Sour cream Sour cream
- Guacamole Guacamole
- Grated Cheddar cheese Grated Cheddar cheese
- Shredded lettuce Shredded lettuce
- Mexican fried rice (optional) Mexican fried rice (optional)
Method
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.
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.
Comments
No comments yet — be the first to share your thoughts.
Log in or join for free to leave a comment.