Crisp Fried Chicken, Bean and Rice Burritos with Soured Cream and Guacamole
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Chicken is poached right on top of a spiced rice and bean mixture, then diced and folded through with cheese, wrapped in tortillas and fried until deep golden and crisp.
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Method
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Equipment
- large heavy saucepan or flameproof casserole with a lid (for the filling)
- instant-read thermometer
- chopping board and knife
- large bowl
- small bowl and pastry brush
- large heavy pan or casserole at least 10 cm deep (for frying)
- deep-fry or instant-read thermometer for the oil
- tongs or slotted spoon
- wire rack set on a baking tray
- 2 small bowls
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 855 kcal |
| Protein | 40 g |
| Carbohydrate | 81.4 g |
| of which sugars | 7.3 g |
| of which free sugars | 1.9 g |
| Fat | 41.8 g |
| of which saturates | 11.2 g |
| Fibre | 9.8 g |
| Salt | 2.7 g |
Protein per 100 kcal
4.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Filling
- 1 tbsp neutral oil
- 1 medium onion, finely chopped about 150 g
- 2 garlic cloves, finely chopped
- 1 tsp chilli powder (blend)
- ½ tsp ground cumin
- 150 ml low-sodium chicken stock
- 150 ml water
- 1 tbsp chipotle in adobo, minced
- 100 g long-grain white rice, rinsed
- 400 g can pinto beans, drained and rinsed about 240 g drained
- 2 boneless, skinless chicken breasts about 340 g
- 100 g mature cheddar, grated (check the rennet)
- 15 g coriander, chopped
To wrap and fry
- 8 g plain flour about 1 tbsp
- 1 tbsp water
- 4 large flour tortillas (25 cm) about 70 g each
- 750 ml neutral frying oil (sunflower, rapeseed or vegetable) for 4-5 cm depth
To serve
- 1 ripe avocado about 150 g flesh
- 1 tbsp lime juice
- 2 ripe tomatoes, finely diced
- ½ onion, finely chopped
- 120 g soured cream
- 1
Soften the onion. Heat the oil in the saucepan over medium-high heat and cook the onion for 5 minutes until soft and turning translucent. This gentle start builds the sweet base note that carries through the whole filling.
- 2
Bloom the spices and build the base. Stir in the garlic, chilli powder and cumin and cook for 30 seconds, just until fragrant, as any longer over this heat can turn the spices bitter. Pour in the stock, water, the chipotle in adobo, the rinsed rice and the beans, then bring to the boil.
- 3
Poach the chicken over the rice. Lay the chicken breasts on top, cover with the lid, turn the heat to low and cook for 18-20 minutes, turning the chicken halfway through. The rice is ready once it's tender with the liquid absorbed, and the chicken is done when the thickest part reads 74°C on an instant-read thermometer.
- 4
Rest and dice the chicken. Lift the chicken onto the board and let it rest for 5 minutes so the juices settle back into the meat before cutting. Dice it into roughly 1 cm pieces, ready to fold back through the rice and beans.
- 5
Build and cool the filling. Tip the rice and beans into the large bowl with the diced chicken, grated cheddar and chopped coriander, and stir to combine. Spread it out and leave to cool for about 10 minutes, since filling that's still hot will steam inside the tortilla and leave it soggy rather than crisp once fried.
- 6
Make the sealing paste and warm the tortillas. Whisk the flour and water together in a small bowl to a smooth paste, which acts as a glue to hold the folded parcels shut in the hot oil. Warm the tortillas briefly, about 30 seconds, in a dry pan or wrapped in a damp towel in the microwave, until pliable enough to fold without cracking.
- 7
Fill and fold the parcels. Spoon a quarter of the filling into the centre of each tortilla, brush the edges with the flour paste, then fold the bottom and top over the filling. Brush the open ends with paste too and fold them in, pressing firmly all round so the parcel stays sealed in the fryer.
- 8
Heat the frying oil. Pour the oil into the deep pan and heat to 165°C, checking with a thermometer rather than guessing. Holding the oil in the 150-165°C range is what gives a crisp shell without the filling overcooking before the outside browns, and the oil should never be left unattended.
- 9
Fry the parcels. Fry two parcels at a time, seam side down first, for about 2 minutes per side, keeping the oil between 150°C and 165°C throughout. They're ready when deep golden brown and crisp all over; let the oil climb back to 165°C between batches.
- 10
Drain and confirm doneness. Lift the parcels onto the wire rack to drain and rest briefly. Check that the centre of each is piping hot at 74°C before serving, which matters because the filling was only warm, not hot, when it went into the fryer.
- 11
Make the guacamole and serve. Mash the avocado with the lime juice until just combined but still a little chunky, and mix the tomatoes with the chopped onion. Serve the parcels hot alongside the guacamole, tomato mixture and soured cream.
Storage
Cool leftovers quickly, refrigerate within 1 hour, and use within 3 days; the filling can also be frozen for up to 2 months, though fried parcels are best eaten fresh as they lose their crispness in the freezer. Reheat in a hot oven or air-fryer until piping hot (74°C) right through rather than refrying in oil. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
