Easier Chicken Chimichangas
WHY THIS RECIPE WORKS Forget about tasteless fillings. We simmer the chicken and rice for our chimichangas in a chipotle broth, infusing them with a smoky bite through and through. As for construction, we noticed that the standard burrito-style wrapping method left us with doughy tortilla ends and filling that fell out. We created an easy new folding technique that kept the filling put without any floury bites. See the sidebar that follows the recipe.
SERVES 4
If using a cast-iron Dutch oven, increase the broth to 1¾ cups, adding 1¼ cups in step 2. Serve with Smoky Salsa Verde.
1¼ |
cups chicken broth |
1 |
tablespoon minced canned chipotle chile in adobo sauce |
½ |
cup long-grain white rice |
Salt and pepper |
|
2 |
(6-ounce) boneless, skinless chicken breasts, trimmed |
1 |
tablespoon peanut or vegetable oil, plus 3 cups for frying |
1 |
onion, chopped fine |
2 |
garlic cloves, minced |
1 |
teaspoon chili powder |
½ |
teaspoon ground cumin |
1 |
(15-ounce) can pinto beans, rinsed |
4 |
ounces sharp cheddar cheese, shredded (1 cup) |
⅓ |
cup chopped fresh cilantro |
1 |
tablespoon all-purpose flour |
1 |
tablespoon water |
4 |
(10-inch) flour tortillas |
1. Whisk broth and chipotle together in 2-cup liquid measuring cup. Combine ½ cup chipotle broth, rice, and ¼ teaspoon salt in bowl. Cover bowl and microwave until liquid is completely absorbed, about 5 minutes. Meanwhile, pat chicken dry with paper towels and season with salt and pepper.
2. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add onion and cook until softened, about 5 minutes. Stir in garlic, chili powder, and cumin and cook until fragrant, about 30 seconds. Add remaining ¾ cup chipotle broth, parcooked rice, and beans and bring to boil.
3. Reduce heat to medium-low, add chicken, and cook, covered, until chicken registers 160 degrees and rice is tender, about 15 minutes, flipping chicken halfway through cooking. Transfer chicken to cutting board and let rest for 5 to 10 minutes. Cut chicken into ½-inch pieces and combine with rice and bean mixture, cheddar, and cilantro in large bowl. Wash now-empty pot.
4. Whisk flour and water together in small bowl. Stack tortillas on plate and microwave, covered, until pliable, about 1 minute. Working one at a time, place one-quarter of chicken mixture in center of warm tortilla. Brush edges of tortilla with flour paste. Wrap top and bottom of tortilla tightly over filling. Brush ends of tortilla with paste and fold into center, pressing firmly to seal.
5. Set wire rack in rimmed baking sheet. Heat remaining 3 cups oil in clean pot over medium-high heat until 325 degrees. Place 2 chimichangas, seam side down, in oil. Fry, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until chimichangas are deep golden brown, about 4 minutes, turning them halfway through frying. Drain on prepared wire rack. Bring oil back to 325 degrees and repeat with remaining chimichangas. Serve.