Chicken and Chorizo, Breakfast Burritos

Name: Chicken and Chorizo, Breakfast Burritos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican, Latin American, American
Ingredients: 2 tomatoes; 1 white onion; 1 red pepper; 2 cloves garlic; 1 red chilli; 1 scotch bonnet chilli; Handful fresh coriander; 1 lime; 1/2 tsp salt; 1/2 tsp cayenne pepper; 2 tbsp tomato ketchup; 2 tsp mango chutney; 2 avocados; 1 red onion; 2 cloves garlic; Handful coriander; Juice of 1 lime; 2 red Chillies; 1 tsp salt; 1 sachet rice; 1.5 times volume water as rice; 1 tsp salt; 2 tsp oil; Handful coriander; 1 lime; 8 chicken thighs; 2 tbsp Cajun spice mix; 1 tsp salt; 100g chorizo; 1 white onion

39 steps

Prep:10minCook:20min

2 👹 Chicken and Chorizo Burritos, 2 👹 Breakfast burritos

Updated at: Wed, 16 Aug 2023 18:58:29 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1581.2 kcal (79%)

Total Fat103.3 g (148%)

Carbs84 g (32%)

Sugars14.6 g (16%)

Protein79.8 g (160%)

Sodium3948.5 mg (197%)

Fiber10.4 g (37%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

The Salsa

Step 1

Slice the 2 tomatoes, 1 onion, 1 red pepper, and 2 Chillies in half, de-seed, and char on a baking tray over a gas hob for 30 seconds a side.

Step 2

Stick into a food processor/blender along with 2 peeled cloves garlic, handful coriander, juice of 1 lime, 1/2 tsp salt, and 1/2 tsp cayenne pepper, along with the whole sachet of ketchup and half the sachet of mango chutney

Step 3

Blend for a minute then taste test, and adjust with more lime and salt to your liking (likely needs 1/2 tsp more salt)

The Guacamole

Step 4

Half, de stone and peel the 2 avocados into a bowl

Step 5

Finely rice the red onion, 1 chilli, and handful of coriander, mince the 2 cloves garlic with a tsp salt and juice a lime, all into the avocados

Step 6

Mash up with a fork/masher til thoroughly combined.

Step 7

Taste test and adjust the flavour with more salt and lime if needed

The Rice

Step 8

Pour the rice into a mug to see volume, then into a sieve and rinse until water runs clear.

Step 9

Tip rice into a saucepan with 1 tsp salt and a bit of oil out the sachet

Step 10

Stir fry the rice over medium heat for 3-4 minutes

Step 11

Poor in 1.5 times the “volume of rice” of water, cover with lid, and simmer for 9 minutes, turn off the heat and leave covered for at least 10 minutes but up to 30

Step 12

Finely chop a handful of coriander and juice a lime into the rice and stir through

The Chicken (can pull meat off bone after cooked if you want)

Step 13

Place the chicken thighs skin side down and with a small knife, cut away the meat either side of the bone, scraping the meat away.

Step 14

Pull up one end of the bone from the meat and start scraping on the underside of the bone too

Step 15

Keep doing this until the meat is only attached to the end of the bone then cut around it to fully separate the meat from the bone

Step 16

Run your hand through the thigh to feel for any bone pieces you may have missed and cut away if any, then repeat for the rest of the thighs

Step 17

Add 1 tsp salt and 2/3 of the Cajun spice sachet to all sides of the thighs

Step 18

Lay skin side down in pan over medium heat

Step 19

Cook for 10 minutes, flip and cook the other side for 10 minutes

Step 20

Remove from pan onto a board and cut into thin strips

The Chorizo

Step 21

Slice the white onion into strips and place in a pan on medium heat with the chorizo, and stir fry for 5 minutes til soft

The Rest of Chicken and Chorizo Burritos

Step 22

Microwave 2 wraps for 30 seconds

Step 23

Lay half the rice, chicken, and chorizo and onions on each wrap along with some salsa, 1/4 of the guac, 1/2 the sour cream, 1/4 of the cheese and spinach

Step 24

Fold the sides of the wrap across the filling and pull the lip right across, pulling back on the filling

Step 25

Tuck the sides of the wrap in then roll it up into a burrito

Step 26

Either wrap in foil, or place seam side down into a griddle pan/ George Foreman on medium heat til sealed shut, and toast off the other sides

Step 27

Slice in two to reveal the cross section and top with 1/4 of the sriracha gently drizzled on top

The Potatoes

Step 28

Cut up the potatoes into 1/2 inch cubes

Step 29

Squeeze a bit of the oil over the potatoes and add a tsp of salt and 1/3 (the rest) of the Cajun spice sachet

Step 30

Toss round to coat the potatoes and either roast for 35 minutes at 180C or air fry for 25 minutes at 180C, flipping halfway through

The Rest of Breakfast Burritos

Step 31

Cut the sausage up into 6, and slice the onion and pepper into strips

Step 32

Toss these in a pan on high heat with 2 tsp of the oil and 1/2 tsp salt and stir fry for 5 minutes to cook through

Step 33

Turn off the heat and toss in 1/2 sachet of mango chutney (the rest) along with some chopped coriander and stir through

Step 34

Scramble the eggs with 2 tsp oil for a few minutes on low heat til your preferred consistency

Step 35

Microwave 2 wraps and lay down on each 1/2 of the scrambled eggs, potatoes, sausages and veggies along with 1/4 of the salsa, Guac, cheese and spinach

Step 36

Fold the sides of the wrap across the filling and pull the lip right across, pulling back on the filling

Step 37

Tuck the sides of the wrap in then roll it up into a burrito

Step 38

Either wrap in foil, or place seam side down into a griddle pan/ George Foreman on medium heat til sealed shut, and toast off the other sides

Step 39

Slice in two to reveal the cross section and top with 1/4 of the sriracha gently drizzled on top