Autumn, Chicken, Crock Pot, Entree, Winter

#8: Shredded Chicken and Baked Rice Burritos

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.


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


Flour tortillas

 mashed avocado/guacamole/salsa

Sour cream

Pepperjack cheese, grated

Hot sauce


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.


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.


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.


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


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.


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


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.


Original Recipe: Mexican-style Brown Rice


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