Chicken Burittos with Avocado-Lime Crema

Good

% Daily Values based on a 2,000 calorie diet

Step 1

PREPARE THE MEXICAN CHICKEN: Combine all of the spices in a large bowl and season well. Add the chicken thighs to the bowl and massage the salt and spices into the meat. Refrigerate overnight, uncovered.

Step 2

PREPARE AND COOK THE MEXICAN RED RICE: Wash the rice. In a saucepan, heat some neutral oil over a medium heat. While the oil heats up, finely dice the garlic along with half of the onion, reserving the other half of the onion for later. Add the garlic and onion and cook until the onion browns. While cooking, prepare the chicken stock and pierce the chilli all over. When ready, add the rice, chicken stock, tomato paste, and some freshly picked coriander leaves to the saucepan. Stir together, then add the chilli. Simmer with the lid on until the liquid is absorbed, then reserve in the pan off-heat.

Step 3

PREPARE AND FRY THE ONION-PEPPER MIXTURE: In a frying pan, heat some neutral oil over a medium-high heat. While the oil heats up, finely dice the garlic and slice the remaining onion half and the red pepper. Add the garlic and onion, then when the onion turns translucent add the pepper. Fry until the onion browns and the pepper softens. Once cooked, remove and reserve the cooked onion-pepper mixture in a bowl.

Step 4

FRY THE MEXICAN CHICKEN: Add the chicken to the pan and fry on both sides until browned all over. Once cooked, remove the pan from heat. Deglaze with white wine. Transfer the chicken to a chopping board, slice, then return to the pan along with the onion-pepper mixture off-heat. Combine well and cook off any residual wine.

Step 5

PREPARE THE BURRITO INGREDIENTS: Preheat the oven to 200°C, grate the cheese, pick and roughly chop more coriander leaves, and prepare the sweetcorn.

Step 6

FOLD THE BURRITOS: Place the tortillas on a work surface lined with tin foil. One at a time, load a tortilla with rice, cheese, chicken, onion-pepper mixture, some corn, and finally some coriander. Fold into a burrito, trim the foil, wrap tightly, and transfer to a baking tray. Repeat this for every tortilla, then bake the burritos in the oven for 15 minutes, turning halfway through, until the tortilla crispens all over.

Step 7

MAKE THE AVOCADO-LIME CREMA: While the burritos bake, peel the garlic clove and remove the top. Transfer to a blender. Scoop out the avocado flesh and add to the blender alongside the juice of the lime, sour cream, some fresh coriander, and a pinch of salt. Blitz well, then transfer to a bowl.