- 1 lb. Ground Chicken
- 14 oz. Coconut Milk
- 3 Green Onions
- 1 Bunch Lacinato Kale
- 1 Lime
- 1 Stalk Lemongrass
- 3 Tablespoons Peanuts
- 1 1/2 Tablespoons Yellow Curry Paste
- 1 Inch of Fresh Ginger
- 1/4 Cup Panko Breadcrumbs
- 1 Tablespoon Olive Oil
- Wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and mince the ginger. Cut off and discard the root end of the lemongrass; peel off and discard the fibrous, outer layers until you reach the pliable, white core. Mince the lemongrass core. Remove and discard the kale stems; cut the leaves into ribbons. Roughly chop the peanuts. Quarter the lime.
- In a small pot, combine the rice, a big pinch of salt and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Set aside in a warm place.
- While the rice cooks, in a medium bowl, combine the ground chicken, breadcrumbs, half the white bottoms of the scallions, half the ginger and half the lemongrass; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 28 to 32 equal-sized meatballs. In a large pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Add the meatballs. Cook, turning occasionally, 4 to 6 minutes, or until browned on all sides.
- To the pan of meatballs, add the remaining white bottoms of the scallions, ginger and lemongrass and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until the aromatics are softened and fragrant.
- Add the kale and ½ cup of water to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the kale has wilted. Reduce the heat to medium. Add the coconut milk (shaking the can before opening); season with salt and pepper. Simmer, stirring occasionally, 4 to 6 minutes, or until the meatballs are cooked through and the liquid is slightly reduced in volume. (Be careful not to boil the mixture, as the coconut milk may separate.) Remove from heat and season with salt and pepper to taste
- Divide the cooked rice and finished curry between 4 bowls. Garnish with the green tops of the scallions, peanuts and lime wedges. Enjoy!
Adapted From: http://latterdaycents.com/in-the-kitch/entrees/copycat-chipotle-chicken-burrito-recipe/ Which appears to no longer be a site 🙁
My wife and I love Chipotle chicken burritos but it’s not always feasible to go out and get them AND this recipe is exponentially cheaper to make at home. You’ll find that since she and I like slightly different things in our burritos that the recipe contains everything needed to appease both of us. Read through and adapt for yourself depending on your preferences.
- 1 8oz. brown rice (you can use instant)
- 1 8oz. white rice (you can use instant)
- 1 package burrito size flour tortillas (we prefer
- 4-6 chicken boneless chicken thighs (you could use 2 breasts if you wanted instead)
- 1 15 oz. can organic black beans
- 1 tub sour cream
- 1 can petite diced tomatoes
- 2 large leaves Romaine lettuce, cut into thin strips
- 1 tsp. lime juice
- 1 bunch cilantro
- 1 ¾ tsp. salt
- 1 tsp. black pepper
- 2 tsp. cumin
- 1 tsp. chili powder
- 2 cloves garlic, minced
- 1 tsp. oregano
- 1 medium onion, diced
- ¼ cup oil
- 1 tbsp. butter or margarine
- Mild Salsa
- Guacamole or 1 whole Avocado
To Make Chicken
- Mix the 1 tsp. salt, 1 tsp. pepper, 2 tsp. cumin, 1 tsp. chili powder and 1 tsp. oregano in a small bowl.
- Heat skillet with the oil until hot.
- Coat both sides of the chicken with spices and place in skillet.
- Cook 3-4 minutes per side until cooked through.
- Using kitchen shears or a knife, cut the chicken into bite sized pieces. Set aside and keep warm.
- Next, add the diced onion to the skillet. Cook until onions are golden and carmelized.
- Remove and place into chicken bowl, toss, and keep warm.
To Make Rice
- Cook rice according to package directions*.
- Once cooked, add 1 tbsp. butter, ½ teaspoon salt, 1 tsp. lime juice and 2 tsp. minced cilantro.
- Lightly toss.
- Set aside and keep warm.
- Open, drain and rinse the black beans. Then microwave them for 2 minutes so they’re warm.
- Stick a spoon in the sour cream container.
- Pull out the bag of 4 cheese Mexican cheese
- Rough chop some cilantro and place in a bowl for garnishing
- Stick a spoon in some guacamole OR chop up an avocado instead.
- RoOugh chop some lettuce and place in a bowl.
Building Your Burrito
- Heat a tortilla in a cast iron skillet until it’s soft and pliable. You may want to lightly wet it first.
- Scoop in a bit of the diced chicken/onion mix, white or brown rice, black beans, and then any combination of the additional ingredients that you want.
- Tuck in the top and bottom and roll into a tight, fat, delicious burrito.
- 1 can (19oz) Kidney beans, including liquid
- 1 can (14 oz) Coconut milk
- Water (approx 1-2/3 cups)
- 2 cloves Garlic, chopped
- 1 Small onion or 2 stalks scallion, chopped
- 1 tsp Dried thyme
- 1½ to 2 tsp Salt, to taste
- 1 tsp Black Pepper
- 2 cups Long grain rice (rinsed and drained)
- Drain the liquid from the can of kidney beans into a 1 quart measuring cup and add the can of coconut milk and enough water to make a total of four cups of liquid.
- Add liquid, beans, garlic, chopped onion and thyme to large pot.
- Add salt and black pepper. Bring to a boil.
- Add rice and boil on High for 2 minutes.
- Turn heat to Low, and cook covered until all water is absorbed (about 15 to 20 min).
- Fluff with fork before serving.