Chicken Chimichangas

Makes 8

Ingredients

2 1/2 cups chicken stock
2 tablespoons minced canned chipotle chiles in adobo sauce
1 cup Castor River® White Long Grain Rice
4 (6-ounce) boneless, skinless chicken breasts, shredded
2 tablespoons plus 6 cups peanut oil
2 onion, finely chopped
4 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
2 (15-ounce) cans pinto beans, rinsed
8 ounces Kraft® Sharp Cheddar Cheese, shredded
2/3 cup cilantro, chopped
2 tablespoons King Arthur® All-Purpose Flour
2 tablespoons water
8 (10-inch) Mi Mama’s® Flour Tortillas
Bourbon Barrel Foods® Smoked Salt and Pepper, to taste

Directions

Whisk broth and chipotle together in a 2-cup liquid measuring cup. Combine 1/2 cup chipotle broth, rice, and 1/4 teaspoon salt in a 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.

Heat 1 tablespoon of oil in a 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 3/4 cup chipotle broth, par cooked rice, and beans and bring to boil.

Reduce heat to medium-low, add chicken, and cook, covered, until chicken registers 160 degrees and rice is tender, about 15 minutes, flipping chicken half-way through. Transfer chicken to a cutting board and rest for 5 to 10 minutes. Cut chicken into 1/2-inch pieces and combine with rice and bean mixture, cheddar, and cilantro in a large bowl. Wash the now-empty pot.

Whisk flour and water together in a bowl. Stack tortillas on plate and microwave, covered, until pliable, about 1 minute. Working 1 at a time, place one-quarter or chicken mixture in the center of the warm tortilla. Brush the edges of the 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.

Heat remaining 3 cups of oil in a 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 2 minutes per side. Drain on a wire rack set inside a rimmed baking sheet. Bring oil back to 325 degrees and repeat with remaining chimichangas.

Notes

• We freeze these for winter time. After frying them… let them cool completely and put them in a freezer bag (or a food vacuum sealer bag) and place them in the freezer. Reheat them in a toaster oven or the oven on convection at 350℉ for about 20 minutes or until warm.
• Add just a little additional cheese and chipotle; Jim A thinks maybe a little Colby-Jack mixed with the cheddar would be best.
• We made Guacamole for a side - that was excellent.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.

Credits
- Original URL: https://www.americastestkitchen.com/recipes/6572-chicken-chimichangas