Mexican recipes
Chicken chimichangas with rice
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55 min
Serves 4
Mexican
Ingredients
- 1/2 cup long grain rice 120 ml long grain rice
- 1 tbsp vegetable oil 15 ml vegetable oil
- 1 onion, chopped 1 onion, chopped
- 1 tsp dried oregano 4.9 ml dried oregano
- 1/2 tsp ground cloves 2.5 ml ground cloves
- 1 can of tomatoes (7 ounce; chopped, in juice) 1 can of tomatoes (7 ounce; chopped, in juice)
- 2 chicken breasts, skinless and boneless 2 chicken breasts, skinless and boneless
- 1 1/4 cup Monterey Jack cheese (grated) 300 ml Monterey Jack cheese (grated)
- 8 flour tortillas, about 10 inches in diameter 8 flour tortillas, about 10 inches in diameter
- 1/2 cup vegetable oil (for frying) 120 ml vegetable oil (for frying)
Method
Cook the rice for about 8 to 10 minutes in salted water, drain, rinse, drain again and set aside.
In a large frying pan, heat 1 Tbsp of vegetable oil. Add the onion, oregano and cloves and fry for 2-3 minutes. Add the rice and cook for about 1 minute, stirring constantly. Add the tomatoes, lower heat and simmer until the tomato juice has been absorbed by the rice. Remove from the pan and set aside.
Place the chicken breasts in a large saucepan, cover with water and bring to a boil. Reduce the heat and simmer until the chicken is cooked through (10 - 15 minutes). Remove the chicken and set aside to cool. When the chicken is cold, shred it using your fingers. Add the shredded chicken and cheese to the rice mixture and stir well.
To soften the tortillas, wrap them in plastic wrap and heat them in the microwave for about 1 minute. Spoon some of the rice mixture onto the center of each tortilla. Fold in both sides of the tortilla, fold the bottom up and the top down to form a "parcel". Secure the edge of the tortillas with a toothpick.
Heat the oil in a frying pan. Place the tortillas in the pan and fry until crisp and brown (do not overcrowd the pan). Remove the tortillas and place them on paper towels to absorb excess oil
In a large frying pan, heat 1 Tbsp of vegetable oil. Add the onion, oregano and cloves and fry for 2-3 minutes. Add the rice and cook for about 1 minute, stirring constantly. Add the tomatoes, lower heat and simmer until the tomato juice has been absorbed by the rice. Remove from the pan and set aside.
Place the chicken breasts in a large saucepan, cover with water and bring to a boil. Reduce the heat and simmer until the chicken is cooked through (10 - 15 minutes). Remove the chicken and set aside to cool. When the chicken is cold, shred it using your fingers. Add the shredded chicken and cheese to the rice mixture and stir well.
To soften the tortillas, wrap them in plastic wrap and heat them in the microwave for about 1 minute. Spoon some of the rice mixture onto the center of each tortilla. Fold in both sides of the tortilla, fold the bottom up and the top down to form a "parcel". Secure the edge of the tortillas with a toothpick.
Heat the oil in a frying pan. Place the tortillas in the pan and fry until crisp and brown (do not overcrowd the pan). Remove the tortillas and place them on paper towels to absorb excess oil
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