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Chicken, chorizo and red rice chimichangas
Chicken, chorizo and red rice chimichangas
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Create a quick and delicious Tex-Mex dish using autumn produce in just 30 minutes with pantry basics.
Ingredients:
  • 1 red onion
  • 2 vine-ripened tomatoes
  • 2.00 red bird’s-eye chilli
  • 80ml (1/3 cup) extra virgin olive oil
  • 2 cloves garlic
  • 44.40 gm tomato paste
  • 200g (1 cup) white long-grain rice
  • 360ml chicken style liquid stock
  • 160g dried chorizo sausage
  • 1 barbecue chicken
  • 2 tsp oregano leaves
  • 8 large flour tortillas
  • Sour cream, to serve
  • 3 vine-ripened tomatoes
  • 1 clove garlic
  • 1/2 lime
  • 20.00 ml coriander leaves, plus extra, to serve
Instructions:
  • Preheat your oven to 210C with the fan setting.
  • Start by cutting the tomatoes and chili into quarters. Throw them into a food processor and pulse until finely chopped. Add crushed garlic, then strain the mixture through a coarse sieve over a bowl, reserving the liquid for red rice. Transfer the salsa to a small bowl and mix in lime juice. Finally, finely chop coriander and stir it in along with 1/4 teaspoon of salt.
  • Prepare the red rice by peeling the onion, quartering the onion, tomatoes, and chili, and blending them in a food processor until smooth. Heat 1 tablespoon of oil in a frying pan over medium-high heat.
  • Crush fresh garlic and add in the tomato mixture and paste. Cook for 4 minutes, stirring occasionally. Next, add the rice, 160ml (2/3 cup) stock, and reserved liquid. Bring everything to a boil, cover with a lid, reduce heat to low, and cook for 10 minutes or until the liquid is absorbed.
  • Chop the chorizo finely and cook in a non-stick pan over medium heat, stirring occasionally, for 3 minutes until browned.
  • While the chicken is cooking, shred it, removing the skin and bones. Next, add the shredded chicken to the chorizo along with oregano and the remaining 200ml of stock. Cook for 2 minutes, or until the liquid has almost evaporated.
  • Lay a portion of red rice in the middle of a tortilla, creating a neat rectangle. Add a portion of the chicken mixture on top. Fold in the sides, then fold up the bottom and roll to seal the filling. Repeat with the rest of the tortillas, red rice, and chicken mixture.
  • Lay the chimichangas on a baking tray and generously brush with the remaining 60ml (1/4 cup) oil. Bake until golden, about 10 minutes.
  • Garnish chimichangas with salsa, extra cilantro, and sour cream.

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