Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 cup (200g) long-grain white rice, rinsed
  • 2 cups (475ml) chicken broth
  • 1 tablespoon butter
  • 1 (15-ounce) can (425g) black beans, rinsed and drained
  • 4 large flour tortillas (10-12 inch diameter)
  • 1 cup (115g) shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup salsa
  • 1/4 cup chopped cilantro (coriander)
  • Optional: Diced avocado, shredded lettuce, pickled jalapenos

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until cooked through and no longer pink inside. Season with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.
  2. Combine rice, chicken broth, and butter in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender and all liquid is absorbed. Fluff with a fork.
  3. Warm tortillas individually in a dry skillet over medium heat, or wrap in foil and warm in the oven until pliable. Important! This prevents cracking.
  4. Lay a warm tortilla on a flat surface. Spread a layer of rice in the center, followed by black beans, chicken, cheddar cheese, sour cream, salsa, and cilantro.
  5. Fold in the sides of the tortilla, then fold up the bottom and roll tightly into a burrito.
  6. Optional: Sear the assembled burrito in the same skillet over medium heat for 1-2 minutes per side until lightly browned and sealed. This gives it a lovely texture.
  7. Serve Immediately. Enjoy your Kickin' Chicken Burrito!