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A delicious-looking Chicken Burrito is the featured image for this recipe.

Perfect Chicken Burrito

This recipe delivers a balanced and flavorful chicken burrito by focusing on the science of flavor pairing, moisture control, and heat distribution. Achieve burrito perfection with perfectly seared chicken, flavorful rice, and a blend of fresh toppings wrapped in a warm, pliable tortilla.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil for chicken
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt to taste
  • Pepper to taste
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 tbsp olive oil for rice
  • 1/2 onion, diced
  • 1 clove garlic, minced
  • 1/2 tsp cumin for rice
  • 1/4 tsp turmeric
  • Salt to taste for rice
  • 1/4 cup chopped cilantro
  • 1 tbsp lime juice
  • Salt to taste for black beans
  • Pepper to taste for black beans
  • 1 cup shredded cheddar cheese or Monterey Jack
  • 1 avocado, mashed or sliced
  • 1/2 cup sour cream optional
  • Salsa to taste
  • 6 large flour tortillas

Equipment

  • large skillet
  • medium saucepan
  • cutting board
  • knife
  • mixing bowls
  • Griddle or Second Skillet (optional)
  • Slotted spoon

Method
 

  1. Cut the chicken breasts into 1-inch cubes. In a large bowl, toss the chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
  2. Heat a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Ensure the internal temperature reaches 165°F (74°C). Set aside.
  3. In a medium saucepan, heat olive oil over medium heat. Add diced onion and cook until softened, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Add rice, cumin, and turmeric and toast for 1 minute. Pour in chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is cooked and liquid is absorbed. Fluff with a fork.
  5. In a medium bowl, combine rinsed and drained black beans, chopped cilantro, lime juice, salt, and pepper. Mix well.
  6. Heat a large skillet or griddle over medium heat. Warm each tortilla for about 30 seconds per side, until pliable. This prevents them from tearing when rolling the burritos.
  7. Lay a warm tortilla on a flat surface. Spread a layer of rice in the center of the tortilla, followed by black beans, chicken, cheese, avocado, sour cream (if using), and salsa.
  8. Fold in the sides of the tortilla, then fold the bottom up and over the fillings. Tuck tightly and continue rolling until the burrito is completely sealed.
  9. For a crispy exterior, heat a skillet over medium heat. Place the rolled burritos seam-side down in the skillet and cook for 2-3 minutes per side, until golden brown and crispy (Optional).
  10. Cut the burritos in half and serve immediately. Enjoy!

Notes

For optimal flavor, marinate the chicken for at least 30 minutes before cooking. Control moisture by draining excess liquid from beans and using a slotted spoon for chicken. Warmed tortillas are less likely to tear. Burritos can be stored in the refrigerator for up to 3 days. Reheat in a microwave or skillet. For a spicier burrito, add a pinch of cayenne pepper to the chicken or use a spicy salsa. Add other fillings like lettuce, tomatoes, or jalapenos for variety.