Chicken Burrito with Guacamole and Pico de Gallo
Equipment
Ingredients
Main Ingredients
chicken thighs, boneless (raw)
600 g
basmati rice (dry)
200 g
black beans (cooked)
400 g
corn kernels (cooked)
200 g
tortilla wraps (room_temperature)
4 pcs
Guacamole
avocado (ripe)
2 pcs
cilantro (fresh)
20 g
onion (raw)
1 pcs
serrano chile (raw)
2 pcs
tomato (raw)
1 pcs
lime (fresh)
2 pcs
Pico de Gallo
tomato (raw)
3 pcs
onion (raw)
1 pcs
cilantro (fresh)
15 g
lime (fresh)
1 pcs
serrano chile (raw)
1 pcs
Instructions
Sear the chicken
Heat oil in a pan and sear the chicken thighs until golden brown on both sides. Scrape the bottom of the pan with water or chicken stock to release the fond.
Add birria sauce and simmer
Add the pre-made birria pepper sauce to the pan, return the chicken, and simmer on low heat until fully cooked.
Shred and reduce sauce
Remove the cooked chicken, shred it, and reduce the sauce until thickened before returning the chicken to coat.
Prepare pico de gallo
Dice tomatoes and onions into small cubes. Finely chop cilantro and chile. Season with salt and lime juice. Let it rest for a few hours to develop flavor.
Make guacamole
Dice tomato. Blend remaining ingredients into a smooth puree and mix together. Season with salt and lime to taste.
Cook the rice
Rinse basmati rice in cold water. Toast in a pot, then cook with twice the volume of water. For green aromatic rice, blend olive oil, lime, and cilantro, then add after water is absorbed.
Mix rice with beans and corn
Combine cooked rice with black beans and corn kernels.
Warm tortillas and assemble burritos
Warm the tortillas to make them pliable. Fill with rice mixture, chicken, guacamole, and pico de gallo. Wrap tightly without tearing.
Original recipe
Storage
Store components separately for best texture. Assemble just before eating.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.