Autumn, Chicken, Crock Pot, Entree, Winter

#8: Shredded Chicken and Baked Rice Burritos

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This recipe is a new one for me because, despite having two, I haven’t used a dutch oven before! Nor made this meal, of course. These are so comforting, and delicious. And you can really make it stretch, especially if you add beans.

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Shredded Chicken and Baked Rice Burritos

Shredded Crock Pot Chicken Thighs

6 boneless, skinless chicken thighs

1 onion

3 cloves garlic

smoked paprika

crushed red pepper

salt & pepper

1/4 c. chicken stock

Baked Rice

2 c. brown rice

2 c. crushed canned tomatoes

2 c. chicken stock

1 onion, diced

2 cloves of garlic, diced

3 T. olive oil

red pepper flakes

salt & pepper

Optionals

Flour tortillas

 mashed avocado/guacamole/salsa

Sour cream

Pepperjack cheese, grated

Hot sauce

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You will need the following equipment: a small dutch oven and a crock pot. 

Thaw your chicken thighs. First, halve one onion, and peel 3 garlic cloves, whole. Put in crock pot, along with chicken stock, red pepper flakes, salt & pepper, smoked paprika and the thawed chicken thighs. Cook in crock pot on low for 5 hours.  Once cooked, turn off heat and shred with fork. Let sit for 20 minutes before serving.

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Now, onto the baked rice. Dice onion and cloves of garlic, and mix with crushed tomato in a mixing bowl. You can purée the mixture with a blender if you’d like, or leave it chunky (sure to be wonderful either way). Salt & pepper generously. Red pepper flakes optional.

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Preheat your oven to 350F. Pour olive oil into dutch oven and heat over medium-high on stovetop for about 3 minutes. Once heated, add the uncooked brown rice. Fry for 5 minutes.

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Add the tomato/garlic/onion mixture to the frying rice – it may spatter, so be careful. Cook, stirring, for 3 minutes.

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Pour in broth. Turn heat to medium-low, and bring to a boil. Boil for 5 minutes.

Cover oven-safe dutch oven with an oven-safe cover (are you sensing a theme?) and bake for 45 minutes in the middle of the oven.

When finished baking, let the dutch oven sit – remaining covered – for at least 10 minutes. Mix the rice and serve.

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Both the rice and the chicken are wonderful re-heated, so don’t be anxious about synchronizing their cooking times!

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Fry your tortilla in butter until lightly browned and crispy — melt pepper jack cheese on top, then add the rice and chicken, and roll into burrito. Eat with: refried beans, hot sauce, sour cream, guacamole, or mashed avocado.

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Original Recipe: Mexican-style Brown Rice

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