Greatest Ever Loco Chicken Burritos
Get ready to indulge in the bold, zesty flavors of the Greatest Ever Loco Chicken Burritos—a fiesta in every bite! This mouthwatering recipe features tender, marinated chicken thighs seasoned with lime juice, cumin, and chili powder, paired perfectly with fluffy rice cooked in savory chicken broth. Each hearty flour tortilla is packed with vibrant layers of warm black beans, juicy tomatoes, shredded lettuce, melted cheddar cheese, and a dollop of tangy sour cream, then topped off with fresh cilantro for a burst of herbaceous flavor. Expertly rolled and optionally crisped to golden perfection, these burritos are the ultimate crowd-pleaser, perfect for a satisfying dinner or a handheld party favorite. Ready in just about an hour and brimming with fresh, wholesome ingredients, this recipe ensures you’ll never look at burritos the same way again!
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Recipe Information
Ingredients
- 500 grams chicken thighs
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup white rice
- 2 cups chicken broth
- 1 can (400g) canned black beans
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 0.25 cup (chopped) fresh cilantro
- 6 large pieces flour tortillas
- 1 cup diced tomatoes
- 1 cup shredded lettuce
- 0.5 cup salsa
Instructions
Marinate the chicken: In a bowl, combine olive oil, lime juice, cumin, chili powder, garlic powder, salt, and black pepper. Add the chicken thighs and coat them evenly. Let them marinate for at least 20 minutes in the refrigerator.
Prepare the rice: In a medium saucepan, combine the white rice and chicken broth. Bring to a boil, cover, and reduce to a simmer. Cook for 15-18 minutes or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and set aside.
Cook the chicken: Heat a skillet over medium heat. Once hot, cook the marinated chicken thighs for 5-7 minutes on each side or until fully cooked (internal temperature should reach 74°C or 165°F). Remove from the skillet and let rest for 5 minutes, then chop into bite-sized pieces.
Heat the beans: Drain and rinse the black beans. Transfer them to a small saucepan and warm over medium heat for 5 minutes, stirring occasionally.
Assemble the burritos: Lay a tortilla flat on a clean surface. In the center, layer some cooked rice, black beans, chopped chicken, shredded cheddar cheese, sour cream, diced tomatoes, shredded lettuce, salsa, and a sprinkle of chopped cilantro.
Roll the burrito: Fold in the sides of the tortilla, then roll it tightly from the bottom to create a burrito. Repeat with the remaining tortillas and fillings.
Optional (for a crispy exterior): Heat a dry skillet over medium heat. Place each burrito seam-side down in the skillet and cook for 2-3 minutes per side until golden and crispy.
Serve: Slice the burritos in half (optional) and serve warm with additional salsa, sour cream, or guacamole on the side.
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1429 mg | 62% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 4.0 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 320 mg | 25% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 786 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
