Chicken burritos with lime rice, chilli cheese, tomato and chilli salsa and sour cream
Ingredients
for the chicken
2 tsps smoked paprika
500g chicken breasts
sea salt & black pepper
1 white onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
2 jalapeno chillies, seeds removed and finely chopped
1 tbsp vegetable oil
zest of 1 lime
½ tsp cumin
½ tsp oregano
100ml chicken stock
for the rice
200g basmati rice
sea salt & black pepper
2 limes, juice and zest
for the salsa
2 tomatoes, quartered, seeds removed and diced
1 red chilli, seeds removed and finely chopped
1 red onion, peeled and finely chopped
1 small bunch of fresh coriander,finely chopped
3 tbsps olive oil
sea salt & black pepper
to serve
4 soft tortillas
200g cheese with chilli, grated
200g sour cream
Method
To cook the chicken, set a slow cooker to high. Sprinkle the smoked paprika over the chicken breasts and season with a large pinch of salt and freshly cracked black pepper. In a saucepan lightly fry the onion, garlic and jalapeno chillies in a little vegetable oil. Once softened add to the slow cooker. In the same pan lightly fry the chicken breast to brown on both sides and, once browned, add to the slow cooker. Add the lime zest, cumin, oregano and chicken stock, add the lid and cook for 2 hours until tender.
To cook the rice, wash the rice to remove any excess starch. Put the rice into a saucepan and add 250ml water. Season with a large pinch of salt and freshly cracked black pepper and add the lime juice and zest. Bring to the boil stirring occasionally to ensure the rice does not catch on the bottom. Stir then put on the lid and turn off the heat. Leave for 15 minutes to allow the rice to soak up all of the liquid before fluffing up with a fork.
To make the salsa, mix the tomatoes, chilli, onion and fresh coriander with the olive oil and season with a large pinch of salt and freshly cracked black pepper.
To serve, pre-heat the oven to 180°C/350°F/gas mark 4. Wrap the tortillas in tin foil and place in the oven for 10 minutes.
Remove the chicken breasts from the slow cooker and pull the meat with two forks to create long strands. Return the meat to the liquid in the slow cooker and mix together.
Build your burritos with the lime rice, pulled chicken, cheese, sour cream and salsa. Fold in the ends of the burrito, roll up in tin foil, place in the oven for 5 minutes, then serve.