Cali Burritos

Ingredients:

1 Boneless skinless chicken breast, thinly sliced

1 can black beans, drained and rinsed

1/2 cup rice

1 medium onion, chopped

2 cups chicken stock, divided

1 bunch cilantro

1 orange, zest and juice

1 lime, zest and juice

about 1 cup pineapple juice (I drain the pineapple juice from a can of pineapple and use that)

1 chipotle pepper, seeded

1 clove garlic, smashed

2 Tbs honey

salt and pepper

1 Tbs vegetable oil

4 burrito size tortillas

2 avocados, sliced

1/2 cup sour cream

Directions:

In a small bowl with a lid, mix together 1 cup chicken stock and the zest of both the lime and the orange and 1 Tbs salt. Slice the chicken into thin slices and add to the brine. Allow to marinate for 4-6 hours (I usually do it in the morning, for dinner that night)

For the rice, add 1 cup chicken stock to a small saucepan with a lid. Bring to a boil. Stir in the rice. Cover and turn off heat. Allow to sit for 15 minutes - until all the stock is absorbed.

While the rice is cooking, heat a large skillet over medium heat with 1 Tbs vegetable oil. Chop the onions and add them to the pan. Season with salt and pepper. Saute until lightly caramelized, about 5 minutes.

While the onions are cooking, juice the lime and orange into a blender. Tear the leaves off the bunch of cilantro and them to the blender. Add the pineapple juice, chipotle pepper, garlic, honey, and salt & pepper to taste. Blend well (about 1 minute).

Once onions are caramelized, remove chicken from brine and add to the skillet. Cook just until chicken is white on the outside, once this happens add the citrus cilantro sauce. Allow to simmer for 5 minutes. Once, the rice is done, add it and the beans to the skillet. Allow to simmer until the mixture is moist but not soupy (2-3 minutes). Remove from heat.

To assemble the burritos, place a dollop of sour cream down the center of the tortilla. Lay avocado slices on top of the sour cream (1/2 avocado per burrito). Place 1/4 of the chicken and rice mixture on the tortilla (about 1 cup). Fold in ends and roll up. Repeat for remaining burritos.

Serves 4

To see what I spent on this meal and to read the story behind it, visit my other blog here.