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Chimichanga with Chicken


Chicken Chimichanga Ingredients

  1. Wheat tortilla 1 piece
  2. Chicken fillet 70 grams
  3. Onion 30 grams
  4. Bulgarian pepper 30 grams
  5. Canned beans 1 tablespoon
  6. Canned corn 1 tablespoon
  7. Ketchup 1 tablespoon
  8. Cheddar Cheese 20 grams
  9. Mayonnaise 2 tablespoons
  10. 1/2 clove medium sized garlic
  11. Fresh cilantro to taste
  12. Ground coriander 0.5 teaspoon without slide
  13. Cumin to taste
  14. Oregano to taste
  15. Salt to taste
  16. Ground black pepper to taste
  17. Vegetable oil for frying
  • Main ingredients: Onion, Pepper, Chicken, Cheese, Bread
  • Serving 1 serving
  • World CuisineMexican Cuisine

Inventory:

Cutting board, Knife, Cooker, Frying pan - 2 pieces, Wooden spatula, Plate - 3 pieces, Microwave, Coarse grater, Saucer - 3 pieces, Garlic press, Teaspoon, Tablespoon, Small bowl, Toothpick, Serving dish, Can opener , Kitchen tongs, Kitchen paper towels

Cooking Chimichanges with Chicken:

Step 1: prepare bell peppers.


We wash the bell pepper under running water and put it on a cutting board. With a knife, remove the tail and seeds, and then cut the vegetable lengthwise into two halves. We cut each part into strips and transfer to a clean plate.

Step 2: prepare the onion.


With a knife, peel the onions from the husks and rinse under running water. We spread the vegetable on a cutting board and cut lengthwise into two halves. We cut each part in half rings and transfer to a free plate.

Step 3: prepare the chicken fillet.


Rinse the chicken thoroughly under running water and put it on a cutting board. Using a knife, we clear the meat of veins, film and fat. After that, cut the component into thin strips or small pieces, and transfer to a free plate.

Step 4: prepare the garlic.


With a knife, peel the garlic from the husks and rinse slightly under running water. After that, using a garlic squeezer, grind the cloves directly into a clean saucer and temporarily set aside.

Step 5: prepare the cilantro.


Wash the cilantro under running water, shake off excess liquid by weight and put it on a cutting board. Using a knife, finely chop the greens and transfer to a free saucer.

Step 6: prepare the cheese.


Rub the Cheddar cheese on a coarse grater directly onto a cutting board. At the end, we shift the cheese chips into a clean saucer.

Step 7: prepare the dressing for the dish.


In a saucer with garlic, add mayonnaise and mix well with a tablespoon until smooth.

Step 8: Prepare Chimichang with Chicken.


In the first pan, pour a small amount of vegetable oil and put the container on medium heat. When the oil warms up well, increase the heat and pour the chopped bell pepper and onion half rings into the pan. With constant stirring of vegetables with a wooden spatula, fry them until half cooked. Immediately after that, remove them from the stove and set them aside. Attention: we do not turn off the burner, but simply make the fire less than average.

After that, put the pan on the stove, pour a small amount of vegetable oil into it and increase the heat of the burner to the maximum. When the oil warms up well, carefully spread the chicken pieces there and, constantly stirring them with a wooden spatula, fry them until golden brown. Then make the fire less than average. Sprinkle meat with salt, black pepper and spices such as coriander, cumin and oregano. Attention: To do this, you can rub them in your hands to make them smaller. Again, mix everything well with improvised equipment and turn off the burner.

Immediately after that, until the filling has cooled, we heat the tortilla in the microwave to a mild state (it will be much easier to work with it). We shift the tortilla onto a cutting board and begin to form a Mexican dish. On the tortilla in the middle we spread Cheddar cheese, then fried chicken, after - frying vegetables, with a net or stripes we apply ketchup, then dressing in the same way, after that - canned beans, sprinkle with finely chopped cilantro and finally canned corn. Note: cans with canned ingredients must be opened in advance with a can opener and drain the liquid in which they were stored so that our chimichanga does not turn out liquid. After the filling is in the middle of the cake, bend its left and right edges to the center, holding with your fingers. Then we bend the edge that is closer to us and scroll so that we get a roll. And so that he does not turn around, be sure to fix it with a toothpick.

Now pour a large amount of vegetable oil into a clean, dry pan. Important: there should be enough oil to float in the chimichanga. We put the container on medium heat. When the pan warms up well, carefully spread the dish into it and fry from all sides until golden brown. Immediately after that, we take out the chicken chimichang with kitchen tongs and put it on a kitchen paper towel so that it can absorb excess oil.

Step 9: serve the chicken chimichang.


As soon as the chimichanga with the chicken cools down slightly, put it on a flat plate and serve it to the dining table. In fact, it turns out dinner or lunch of the real champion. The dish is very tasty, satisfying and somewhat reminiscent of a shawarma or a popular burrito. Chimichang can be served with tea, coffee or juice.
Good appetite!

Recipe Tips:

- If you have a deep fryer, then it is better to cook chimichanga in this container.

- Chimichang can also be baked in the oven until rosy. Attention: to make the crust golden, you can grease the surface of the tortilla with beaten egg yolk.

- For chimichangi you can cook a special white sauce, which subsequently will need to be added to the filling itself. To do this, in a small bowl, it is necessary to mix such ingredients as 1 tablespoon of sour cream, 1 tablespoon of mayonnaise, 1 clove of garlic, 0.5 teaspoon of ground coriander and to taste Tabasco sauce to homogeneity.

- Cheddar cheese can be replaced with regular hard cheese of any kind.