Wednesday, November 30, 2011

Black Bean, Chicken, and Chorizo Burritos

2 tablespoons vegetable oil
1 large onion, chopped
Salt and black pepper
1 1/2 cups white rice
3 1/2 cups chicken stock
1/3 pound chorizo, chopped (a package usually weighs 3/4 pound--use half)
3 large garlic cloves, chopped
2 teaspoons ground cumin, 2/3 palmful
1 teaspoon ground coriander, 1/3 palmful
1 1/4 to 1 1/2 pounds chicken tenders, chopped into small dice
1 ripe Hass avocado
1 pint grapes tomatoes, halved
1 small jalapeno pepper, seeded and finely chopped
1/4 cup fresh cilantro leaves, a generous handful, chopped
Juice of 1 lime
1 14-ounce can black beans, drained and rinsed
8 10 to 12-inch flour tortillas
2 cups shredded sharp cheddar cheese
3/4 cup prepared salsa (optional)
1 cup sour cream (optional)

Heat a medium-size saucepan with a tight-fitting lid over medium heat with about 1 tablespoon of the oil, once around the pan. Add one fourth of the chopped onion and season with salt and pepper, then cook for 1 minute. Add the rice, stir to coat in the oil, then add 2 1/2 cups of the chicken stock and bring up to a simmer. Cover the pot, reduce the heat to a medium low, and cook the rice for 15 to 17 minutes, until tender.

While the rice is cooking, preheat a large skillet over medium-high heat with the remaining tablespoon of vegetable oil. Add the chorizo and cook for 2 minutes. Add the remaining chopped onion, the garlic, cumin, coriander, and a little salt and pepper, and cook for about 3 minutes, or until the onions start to get tender. Add the chicken and cook for 4 to 5 minutes, or until the chicken is cooked through.

Halve the avocado, remove the pit with a spoon, and then carefully scoop out the flesh. Cut the two halves into small bite-size pieces and transfer to a bowl. Add the halved tomatoes, jalapeno, cilantro, lime juice, salt, and pepper, and mix to combine.

Add the remaining cup of chicken stock to the skillet with the chorizo and chicken and bring it up to a bubble. Once it is simmering, add the black beans and continue to cook until the liquids are just barely visible and the beans are heated through, a couple of minutes.

Heat a large dry skillet over high heat to blister the tortillas. Have a clean kitchen towel nearby to wrap the tortillas and keep them warm. Once the skillet is hot, add a tortilla and heat for about 30 seconds on each side, remove from the skillet, and wrap it in the towel. Continue until all the tortillas have been heated. If you have a gas stove, you can blister them directly over the flame itself.

Once the rise is done, fluff it with a fork. To assemble a burrito, scatter a small handful of cheese, about 1/4 cup, across the center of a tortilla. Top with a couple of generous kitchen spoonfuls, about 3/4 cup, of cooked rice. The rice will catch the juices from the couple of kitchen spoonfuls of black beans, chicken, and chorizo that come next! Dot the mound of fillings with some salsa and sour cream, if you like. Tuck the sides in, then wrap and roll. Cut in half and serve.

Recipe from "Express Lane Meals" by Rachael Ray

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