CHIPOTLE CHICKEN BURRITOS

I call these the spicy babies because they're pretty spicy and they will make you feel pregnant. Much like having a child this is probably worth it, and because it is a burrito there is no chance that it will end up being a complete twat like some children are. Lots of components to this, probably trickier than making a baby actually.

6 Hours of Marinading, 40 Mins Prep

Ingredients

(To feed 4 People)

FOR THE CHICKEN
4 Boneless Chicken Thighs
2 Cloves Crushed Garlic
2 Teaspoons of Cumin
Teaspoon of White Pepper
Teaspoon Dried Coriander
Half Tablespoon Cayenne Pepper
Half Tablespoon Smoked Paprika
Salt & Pepper
A Juicy Lime
2 Teaspoons Hot Chipotle Paste
2 Tablespoons Olive Oil

FOR THE PICO DE GALLO
2 Juicy Tomatoes, Seeds Removed
A Small Jalapeño
Handful of Fresh Coriander
Half a White Onion
Pinch of Salt
Juice of Half A Lime

FOR THE RICE
200g Plain Rice
150g Black Beans
300ml Beef Stock

FOR THE GUAC
Two Ripe Avocados
A Lime
Half a Red Onion
Handful Fresh Coriander
Salt & Pepper
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As much Cheddar Cheese as you like
A Few spoonfuls of Sour Cream
4 Large Tortilla Wraps

Ingredients

(To feed 4 People)

As much Cheddar Cheese as you like
A Few spoonfuls of Sour Cream
4 Large Tortilla Wraps

Instructions

A marinade is very important here. Stick your chicken thighs into a bowl and cover in all of those gloriously flavoursome ingredients. Garlic, cumin, white pepper, dried coriander, cayenne pepper, smoked paprika and salt and pepper. Add your chipotle paste as well as the juice of an entire lime and a splash of olive oil. Mix that all into your chicken. Use your hands, it is better. Just make sure to wash them after with soap. Not the kind of soap that hurts your skin though. Be kind to your skin. Cover your bowl of chicken and leave in the fridge for 6 hours or overnight. 24 hours is probably best.
Preheat your oven to 180ºC. Prep the pico de gallo by slicing your tomatoes in half and using a teaspoon to remove the seeds. Discard them, they make for a wet and soggy salsa. Not what we want. Chop these into little cubes of tomato. Dice your jalapeño and white onion and mix these together in a bowl with your tomato bits. Roughly chop a handful of coriander and mix this in with the juice of half a lime and a pinch of salt. Set this aside until assembly time.
Get your chicken onto a baking tray and cover it with tin foil to bake for half an hour.
Whilst the chicken bakes we can get the rice on. Cook your black beans on a medium heat in a pan of beef stock for about 2-3 minutes before adding your rice. Bring this to a boil and when there are little bubbles around the edge of your pan, bring it down to a super low heat. Cover with a sheet of tin foil and a lid, then steam for ten minutes. Fluff with a fork when it's done and set aside.
Prepare the guac by finely dicing red onion and chopping coriander. Halve your avocados and scoop out the good stuff into a bowl, chuck in your coriander and onion, mashing as you mix. Just use a fork, that does the trick. Squeeze in the juice of half a lime and season with salt and pepper. This is a good time to grate a load of cheddar cheese in my opinion.
Your chicken will be done now so you can get it out and chop it into chunks. In front of you, you want your chicken, pico de gallo (salsa), guac, rice and beans, grated cheddar and some tortilla wraps. Lay down a square of tin foul and pop your tortilla wrap on top. Make sure your tin foil sheet is larger than the wrap. Pop in your components however you like. I go rice, chicken, salsa, guac, cheese and then add a dollop of sour cream. Fold the bottom over the filling and then fold in the sides and proceed to roll up tightly. It doesn't really matter how tight you go as we're going to use the tin foil to get things extra tight. Wrap it up in that then plop into the oven for 6-7 minutes on 180ºC to finish things off. Slice in half and dive in. Lot of effort that but tell me it wasn't worth it after digging into that behemoth of a burrito. I do hope you enjoy!