Burrito chicken is a popular choice among food enthusiasts who appreciate the fusion of flavors combined in a single dish. This meal blends the succulent taste of chicken with vibrant ingredients, offering both nutritional value and culinary delight. While the burrito typically originated in Mexico, its versatility has allowed it to gain global acclaim.
Historical Background of Burritos
The burrito as we know it today has roots that trace back to the early 20th century. Originating from Northern Mexico, its name means “little donkey” in Spanish, allegedly due to the way the food was wrapped and carried like a pack animal’s load. Traditional burritos include flour tortillas filled with a variety of ingredients, with chicken being a favored option due to its mild flavor and adaptability.
Customization Options
One of the most appealing aspects of burrito chicken is its flexibility. Cooks can customize the ingredients based on dietary preferences and availability.
- Vegetarian/Vegan Alternatives: For those who do not consume meat, tofu or grilled vegetables can serve as excellent substitutes.
- Gluten-Free Options: Burrito bowls can be an alternative, keeping all the delicious ingredients without the tortilla.
- Salsa Variants: Different types of salsa, from mild to hot, can adjust the flavor intensity.
Popular Variations
The burrito chicken is not a one-size-fits-all dish; various cultures and regions have put their own spin on it.
- California Burrito: This variation often includes fries, providing a unique texture and heartiness.
- Breakfast Burrito: Incorporating eggs, cheese, and chicken creates a satisfying meal to kick start the day.
- Buffalo Chicken Burrito: This spicy twist involves shredded chicken tossed in Buffalo sauce, appealing to those craving a kick.
The Rise of Burrito Bowls
In recent years, burrito bowls have surged in popularity, especially among health-conscious consumers. These bowls generally include the same ingredients as burritos but deconstruct the dish.
| Advantages | Description |
|---|---|
| Lower Carb Option | Omitting tortillas reduces carbs. |
| Customizable | Ingredients can be adjusted easily. |
| Visual Appeal | Attractive presentation of colorful components. |
| Easier to Eat | No need for wrapping, simplifying consumption. |
Conclusion
Burrito chicken is more than just a meal; it’s a culinary canvas waiting for creativity to paint flavor and nutrition onto it. This dish showcases the adaptability of traditional recipes and ingredients, appealing to various palates.
Whether one enjoys it in a classic form or as a deconstructed bowl, it finds a place in the hearts of many food lovers. The nutritional benefits of chicken, combined with vibrant vegetables and spices, ensure that burrito chicken remains a popular choice, delivering both taste and health in a single, satisfying dish.
Burrito Chicken Recipe
Ingredients
- **Add to Cook in Instant Pot:
- 1 1/2 cups brown rice, rinsed & drained
- 1 cup dried black beans, rinsed & drained (skip if cooking on the stove)
- 2-3 large chicken breasts, boneless & skinless
- 2 tbsp taco seasoning, low sodium
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1 tsp salt
- 3 cups water or low sodium broth
- **Add After:
- 2 x 15 oz cans of low sodium black beans, rinsed and drained (only for stovetop)
- 1 cup salsa
- 2 cups corn, frozen or cooked
- 1 bunch cilantro, chopped
- 1 bunch green onion, chopped
- 12 oz any soft cheese, shredded
- 2 cups green or red cabbage, thinly shredded
- 17 large whole wheat tortillas
Instructions
Stovetop Instructions
- In a large pot, combine:
- Brown rice
- Chicken breasts
- Taco seasoning
- Cumin
- Garlic powder
- Salt
- Chicken broth or water (omit black beans)
- Cover the pot and:
- Bring to a boil
- Reduce heat to low
- Cook for 45 minutes or until water is absorbed
- Shred chicken in the pot and add:
- Canned black beans
- Salsa
- Corn
- Cilantro
- Green onion
- Stir to combine; the chicken burrito filling is now ready.
Instant Pot Instructions
- In the Instant Pot, add:
- Brown rice
- Black beans
- Chicken breasts
- Taco seasoning
- Cumin
- Garlic powder
- Salt
- Chicken broth or water
- No stirring required. Secure the lid, and:
- Turn the pressure vent to Sealing
- Press Pressure Cook on High or Manual for 20 minutes
- While it cooks, prepare toppings by chopping:
- Cilantro
- Onion
- Shredding cabbage and cheese
- After cooking, perform Quick Release by:
- Turning the valve to Venting
- If beans appear dry on top, it’s fine; they will absorb liquid when stirring.
- Shred chicken using 2 forks directly in the pot and add:
- Salsa
- Corn
- Cilantro
- Green onion
- Stir to combine; the chicken and rice burrito filling is now ready.
Wrapping Chicken Burritos
- Tear 17 sheets of aluminum foil for wrapping.
- Place a tortilla on top of a sheet of foil and:
- Add 3/4 cup of filling below the center, closer to the edge nearest you
- Top with shredded cabbage and cheese
- Fold the bottom of the tortilla to almost cover the filling.
- Fold up the edges, roll tightly, and then roll again in foil.
- Refer to the picture tutorial for visual guidance.
Reheating Chicken Burritos
- If frozen, thaw overnight in the fridge.
- Bake at 450°F for 20-25 minutes; this helps the burritos heat through and cheese to melt.
- For faster reheating, use the microwave (without tin foil); start with 2 minutes and adjust as needed, watching closely as ovens vary.
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