Oh my heck! These things are so tasty and delicious I’m wishing I had one in front of me right now.
We devoured them like candy the other night. There was one chimichanga left that my 17-year immediately staked his claim on it for lunch the following day.
The chicken and rice are simmered in a chipotle broth which infuses them with a smokey flavor. . . .so, so delicious. This yummy chicken filling is stuffed inside a flour tortilla and then fried turning that flour tortilla into a crispy, flakey, fabulous shell. As if these chimichangas weren’t already fabulous enough, I made a batch of our favorite cafe rio dressing and we drizzled it on top.
Don’t let the long list of ingredients or instructions scare you away from making these. They really are simple to make and come together pretty quick. Also, if you’re trying to be healthy, I’m sure you could spray the tortillas with cooking spray and bake in your oven, but I highly recommend frying them. The crispy, flakey shell is what takes these over the top and makes them so unbelievably good—so worth every calorie and ounce of fat from the frying.
- 1 1/4 cups low-sodium chicken broth
- 1 tablespoon minced canned chipotle chiles in adobo sauce
- 1/2 cup long-grain white rice
- Salt and pepper
- 2 boneless, skinless chicken breasts, trimmed
- 1 tablespoon + 3 cups peanut or vegetable oil
- 1 onion, chopped fine
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 can (15 oz) pinto beans, rinsed
- 4 ounces sharp cheddar cheese, shredded (1 cup)
- 1/3 cup chopped fresh cilantro
- 1 tablespoon all-purpose flour
- 1 tablespoon water
- 5 10-inch flour tortillas
- Whisk broth and chipotle together in 2-cup liquid measuring cup. Combine 1/2 cup chipotle broth, rice, and 1/4 teaspoon salt in 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 oil in 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, parcooked 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 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 large bowl. Wash now-empty pot.
- Whisk flour and water together in bowl. Stack tortillas on plate and microwave, covered, until pliable, about 1 minute. Working 1 at a time, place one fifth of chicken mixture in center of warm tortilla. Brush edges of 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 oil in 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 wire rack set inside rimmed baking sheet. Bring oil back to 325 degrees and repeat with remaining chimichangas. Serve.
Because you only use a small amount of the canned chipotle chile, I put the rest in a ziploc bag and put it in my freezer. The next time I need some, I just cut off a piece of the frozen stuff and chop it up. This works great and I love always having some on hand. Also, the recipe called for 4 flour tortillas but there was plenty of filling to make 5 chimichangas, so I did.
Recipe Source: The Complete Cook’s Country TV Show Cookbook