Recipe – Spicy Chicken Burritos

The Mexican delicacy ‘Chicken burritos’ has become very popular universally due to its hot and spicy nature. Check out the superb recipe here:


Tortillas (wrapped in aluminum foils)

For marinating the chicken

Chicken – 5 to 6 oz

Onion (thinly sliced) – (1/2) of 1 large

Garlic – 5 to 6 cloves

Black pepper – (1/2) tablespoon

Cumin powder – 1 tablespoon

Olive oil – 2 teaspoons

For rice

Rice – (1/2) cup

Lemon juice – extracted from 1 lemon

Chicken stock – 1 cup

Fresh cilantro (finely shredded) – 2 tablespoons

For kidney beans

Red kidney beans – 500 grams

Garlic (nicely minced) – 2 to 3 cloves

Tomato puree – (1/4)th cup

Cumin powder – (1/4)th teaspoon

Red chili powder – (1/3)rd teaspoon

Fresh lime juice – 2 teaspoons

Vegetable broth – 2 bowls

For salsa

Tomatoes (diced into little pieces) – 5 to 6 small

Onion (finely shredded) – (1/2) of 1 large

Red chili (chopped) – 1 medium sized

Fresh lemon juice – 3 to 4 teaspoons

Coriander leaves (finely chopped) – 2 sticks

Salt (according to taste)

For garnishing

Sour cream – (1/2) cup


The tasty and spicy chicken burritos can be cooked easily by following these simple steps. Start off your journey with marinating the chicken. Put all the ingredients taken for the marination, such as the thinly sliced onions, cloves of garlic, black pepper, and cumin powder in a blender. Cover all of them with olive oil and blend well to make a smooth paste. Now, lay the pieces of the chicken in a tray and coat them nicely with it. Put the tray inside the refrigerator for at least 4 hours, or refrigerate it overnight for better result.

It is the turn of the kidney beans now. Put the oven on, place a sauce pan over medium flame, and pour the vegetable broth into it. Clean and wash the red kidney beans and add it to the vegetable broth. Also, add nicely minced garlic cloves, cumin powder, red chili powder, and fresh lime juice to that. Stir for just a few minutes, and then pour the tomato puree in it. Keep stirring the entire content of the sauce pan gently so that it does not stick to the base of the pan and gets thicker.

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Now, wash the rice properly and start cooking it. Pour the chicken stock into a cooking pan. Also, put the clean rice and the lemon juice in it. Cover the pan with the lid and place it on the oven to let the rice boil. Once done, reduce the flame and let the rice simmer for making it soft enough. Put the finely shredded fresh cilantro in the pan and combine it with the rice by using a wooden spatula.

In a mixing bowl, put the little pieces of diced tomatoes, finely shredded onion, chopped red chili, finely chopped coriander leaves, fresh lemon juice and a dash of salt one by one. Mix all the items properly with the help of two forks and prepare the salsa. Now, take the marinated chicken out of the refrigerator. Pour some olive oil into a skillet and place it on the oven. Once the oil gets heated, put the chicken pieces in it and cook. After 4 to 5 minutes, turn them and cook the other side. Then, remove the skillet from the oven and let the pieces of the chicken cool down for 2 minutes. Now, slice them into equal strips and keep aside.

Finally, preheat the oven to 325 degrees Fahrenheit. Place the aluminum foil wrapped tortillas inside the oven. Let them warm up for a minute. Then, take out and lay them over a smooth plane and layer them with the cooked rice, kidney beans, chicken strips, salsa, and a dollop of sour cream one by one. Just roll each of the tortillas and serve your hot and spicy chicken burritos!

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