Chicken Chimichangas

If yesterday I shared *one* of  favorite foods, today I am sharing my all-time favorite. I think I requested this for dinner nearly every one of my birthdays growing up. Even now, when I am at home for my birthday, this is what I crave.

What's not to love about a burrito deep-fried to crispy perfection topped with creamy, limey guacamole and spicy salsa?

Most chimichangas I've ever eaten at a restaurant are just meat on the inside and while they are good, the addition of rice, red onions, and oregano in this recipe just blows all other chimichangas out of the ballpark. So yummy.

{sigh}

Sadly, no guac in this picture . . . my poor avocados sat too long. But I'm going to share my guac recipe too, because it's heavenly.


Chicken Chimichangas

Ingredients

2 lb. chicken breasts
4 c. chicken broth
1 tsp. salt
2 tsp. wine vinegar or juice from jar of pickled jalapenos
1/2 c. rice, uncooked
1 Spanish onion, diced
2 cloves garlic, minced
4 green chilies, fresh or canned, diced
1 tsp. oregano
12 - 15 tortillas

Instructions

Place chicken, broth, salt and vinegar in large saucepan. Bring to boil and then reduce to a simmer for about 10 mins. Remove from heat and let chicken cool in liquid.

RESERVING BROTH, drain cooled chicken. Chop chicken coarsely. 

Measure 1 1/2 c. of broth and bring to boil in same saucepan. Add rice, onion, garlic and chopped chicken. 

Cover, reduce heat, and simmer until rice is tender and liquid has been absorbed, about 20 minutes. 

Add chilies and oregano to mixture and combine well. 

Place about 2 ½ Tb. of filling in center of warmed tortilla. Fold like an envelope and secure with a toothpick. 

Heat 2 inches of oil in heavy skillet until approximately 400 degrees. 

Fry filled tortillas envelopes until golden brown on both sides. Drain on paper towels. 

Remove toothpicks and serve topped with lettuce, sour cream, guacamole, tomato and salsa.

Pic VIA

Guacamole

Ingredients

2 avocados, mashed
1 tomato, diced
½ tsp. salt
1 clove garlic, minced
2-4 tsp. lime (or lemon) juice
2 Tb. chopped hot or mild chilies
2 lg. green onions
½ tsp. cilantro, minced

Instructions

Combine all ingredients and enjoy!