Chicken Burritos with Avocado Crema
Chicken Burritos with Avocado Crema are a new family favorite at our house. They are filled with slow cooked black beans, rice cooked with chicken stock, and spice covered grilled chicken. Also, they’re served with two sauces, a chipotle sauce and an avocado crema.
The Equipment You’ll Need
- A Food Processor- This is helpful for whipping up the crema, but it’s not essential.
- A Grill Pan- I like to grill my chicken in a grill pan, but a cast iron skillet would also work well.
The Ingredients You’ll Need for Chicken Burritos with Avocado Crema
- Black Beans- I always use dried beans.
- Chipotle Peppers in Adobo- These come in a can and can be found in the Hispanic section of your market.
- Chicken Stock- I always use homemade, and this is the secret to this delicious rice.
- Chicken- Use boneless, skinless chicken breasts for this recipe.
How I Made my Burritos
- First, I made my beans. Simmering these beans with the spices gives them so much flavor!
- Next, I cooked the rice. Again, the addition of homemade chicken stock gives the rice incredible flavor.
- Then, I made the chipotle sauce and avocado crema.
- Next, I grilled the chicken. Don’t skip the spices. They add so much flavor.
- Finally, I warmed up the tortillas and added all the fillings and rolled them up.
These Chicken Burritos with Avocado Crema are a great example of how simple ingredients can be put together to create a fantastic meal. If you are pressed for time, I would recommend making the beans the night before. If you do that, this whole recipe could easily be made in under an hour. This recipe makes four very generous portions, and is also great warmed up the next day. If you like Tex-Mex food, you’ll love these Chicken Burritos with Avocado Crema.
Chicken Burritos with Avocado Crema
Burritos filled with grilled chicken, black beans, rice, chipotle sauce, and avocado crema.
Ingredients
- 1 cup dried black beans
- 2 tsp. cumin powder
- 3 tbsp. extra virgin olive oil
- 1 sprig fresh oregano
- 1 bay leaf
- ¼ tsp. red pepper flakes
- 1¼ tsp. kosher salt
- 1 cup long grain white rice
- 1¾ cups chicken stock
- ½ tsp. dried oregano
- ½ cup mayonnaise
- 1 tbsp. chipotle peppers in adobo sauce, minced
- 1 avocado
- juice of one lime
- 2 tbsp. sour cream
- 2 boneless, skinless chicken breasts
- ½ tsp. each chili, onion, garlic, and paprika powders
- ¼ tsp. black pepper
- 1 chopped plum tomato
- ½ cup cilantro leaves
- 4 large flour tortillas
Instructions
- Rinse the beans and remove any debris. Place them in a three quart saucepan and cover them with a few inches of water. Boil for ten minutes. Add a half teaspoon of the cumin, the oregano, the pepper flakes, bay leaf, a tablespoon of the oil, and one teaspoon of kosher salt. Simmer for one hour or until they're tender, and then drain them.
- To make the rice: Heat one tablespoon of the oil in a three quart saucepan on medium heat and stir in the rice. Cook one minute and then add the chicken stock and oregano. Simmer covered for 15 minutes. Remove from the heat and let sit five minutes.
- For the Chicken: mix together the rest of the spices. Cut the breasts in half, horizontally, and then pound them with a meat pounder until they're about a quarter of an inch thick. Sprinkle both sides of the chicken with the spices. Heat a grill pan on high heat, and cook the chicken on both sides until it's cooked through, for about seven minutes. Cut the chicken into bite sized pieces.
- For the Chipotle Mayonnaise: mix together the mayonnaise and chipotle.
- For the Avocado Crema: In a food processor, whip together the avocado, sour cream and lime juice. Beat until fluffy.
- Right before serving heat the tortillas on a plate for one minute in the microwave.
- Lay out the tortillas and top with the rice, beans, chicken, chipotle sauce, crema, tomato, and cilantro.
Tried this recipe?Let us know how it was!
Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
