This chicken and chorizo burritos recipe was devised when I had a hankering for wraps and rice and spice and chicken. We all love a bit of Mexican food here at Blunty’s, although there is alot of it that Charles hasn’t tried yet. It has become a small mission of mine to broaden both of our horizons that way in terms of trying new cuisines in a cost-effective and healthy but still delicious manner. I have to admit that the hankering for the combination of meat, rice and wraps came to me when I was having a little look around Jamie’s Food Tube and happened upon his recipe for Tasty Cajun Rice and Turkey Burritos, but we didn’t have any leftover turkey lying around and making the BBQ sauce would have pushed the cost sky high. So I came up with my own version, and here’s the recipe.
- One pack turkey thighs, unskinned and unboned
- 3 cloves garlic
- thumb sized piece fresh ginger
- zest of one lemon
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1/2 tsp oregano
- salt and pepper
- 1 onion
- 1 red pepper
- 1 tsp tomato puree
- 1 large cooking chorizo or half of a cooking chorizo ring
- 4 wholemeal wraps
- 160g wholegrain basmati
- grated cheddar cheese, optional, to taste
- Preheat the oven to 180c. Prepare the chicken by grating together the garlic, ginger and lemon zest and mixing them together in a bowl.
- Add the cumin, paprika, oregano and salt and pepper and then mix together with the olive oil.
- Rub this on the chicken thighs and pop them in the oven for around half an hour, until cooked through with crispy skin.
- Meanwhile, cook your brown rice (you can use white rice, such as plain basmati, if you prefer, put the wholegrain rice adds a little more depth, I find, and leaves the texture of the finished burrito more grainy and less claggy, plus it's much less fattening!) in double the amount of water to rice with a good pinch of salt on a medium heat for around 20 minutes, or until tender.
- Chop the onion and pepper as you would if you were making fajitas.Add a little oil to a large frying pan or wok and set it onto a medium heat. Add in the onion and pepper and fry until turning translucent, or to your preferred texture if you like the vegetables to retain some bite.
- Add the tomato puree and cook this out gently, on a lower heat.
- Slice up the chorizo and add this to the pan while the heat is still low to allow the fat and oils to render out. You may wish to dab away some of the excess with a paper towel.
- If you've been really efficient, you may have some waiting time here while the chicken is roasting and the rice is boiling, so if you're happy that the veg and chorizo are ready, just switch off the ring and set the table or get yourself a drink.
- When all the elements are ready, it's time to assemble. Once the rice is ready, drain it and allow it to cool slightly. Next, spoon as much of it as you think you'll need into the vegetable and chorizo mix. I say this because you may prefer a higher chicken to rice ratio so you won't want to end up leaving any of the veg and chorizo out just because you don't want to use all of the rice. Giving it a mix together in the pan will help those delicious oils and flavours to mix with the rice. Check your seasoning too as you may wish to add some extra salt or a little pepper.
- Leave the oven on once you take the chicken out, as you'll want to put the finished burritos back in for 5 minutes. Check the chicken is cooked by skewering with a skewer or knife and making sure the juice run clear. If they're ready, slice them into larger than bite-sized pieces.
- Once the rice is ready, drain it and allow it to cool.
- If you're using wholemeal wraps, they should be pliable enough to fold without heating them up first, but if you switch them out for plain, you may need to microwave them for 30 seconds to work with them. Lay each wrap out in turn and spoon on 3-4 tablespoons of the rice mixture, or however much you think you would like.
- Place some chicken on the top and add the cheese if you've chosen to use it. Once you're happy the wrap is full enough, roll it up by first wrapping from one side, then folding in both ends, before rolling to the other side. Repeat until all your wraps are full.
- Pop them back in the oven for 5 minutes or so to make sure they're still hot, and to melt the cheese if you've used it.
- Serve up and enjoy!
We served it up with our Speedy Guacamole. If you don’t fancy the wholemeal wraps, why don’t you have a go at making your own white flour tortillas? If you’re not in the mood for rice, or you want something a little more saucey, why not give our Chicken and Chorizo Enchiladas a try?
We had the most wonderful day in Newcastle yesterday, although I think we’re both still knackered from all the walking! Not to worry, we managed to get Charles some clothes which actually fit him now he’s so skinny, and we had a good look around for some food for the puppy. My school friend who is now a vet recommended James Wellbeloved kibble for a new puppy, to make sure she gets all the protein she could want or need so that’s what we’ve plumped for. It’s pretty expensive but it’s important that she gets the goodness she needs when her bones and organs are growing. We should be able to pick her up next Saturday, so we have lots to do getting the house ready for her.
In another piece of exciting news, Taste PR contacted us as they are looking for food bloggers to work for one of their brands, Diageo, and have sent us a lovely bottle of Smirnoff Triple Distilled Vodka to use in some recipes. We’ll be working on those very soon, and we’re very excited to do so, as we are both vodka drinkers when we choose to drink spirits, and we’ve been doing some experimentation with with simple ice creams and sorbets over the past couple of weeks, so we’re very excited about being able to make them a little more adult for you. so watch this space for those!