Ingredients
- 1 3/4 cups chicken broth
- 1 tablespoon minced canned chipotle chile in adobo sauce
- 1/2 cup long-grain white rice
- salt and pepper
- 2 6-ounces boneless, skinless chicken breasts , trimmed
- 1 tablespoon peanut oil
- 3 cups peanut oil, for frying
- 1 onion, chopped fine
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 (15-ounce) can pinto bean
- 4 ounces sharp cheddar cheese, shredded (1 cup)
- 2 tablespoons flour
- 2 tablespoons water
- 4 10-INCH flour tortillas
Preparation
Step 1
Whisk broth and chipotle together in 2-cup liquid measuring cup.
Combine 1/2 cup chipotle broth, rice, and 1/4 teaspoon salt in bowl. Cover bowl and microwave until liquid is completely absorbed, about 5 minutes.
Meanwhile, pat chicken dry with paper towels and season with salt and pepper.
Heat 1 tablespoon oil in Dutch oven over mediem-high heat until just smoking.
Add onuon and cook until softened, about 5 minutes.
Stir in garlic, chili powder, and cumin and cook until fragrant, about 30 seconds.
Add remaining 1 1/4 cup chipotle broth, parcooked rice, and beans and bring to boil.
Reduce heat to medium-low, add chicken, and cook, covered, until chicken registers 160 degrees and rice is tender, about 15 minutes, flipping chicken halfway through cooking.
Transfer chicken to cutting board and let rest for 5 to 10 minutes. Cut chicken into 1/2-inch pieces and combine with rice and bean mixture, and cheddar in large bowl.
Whisk flour and water together in small bowl.
Stack tortillas on plate and microwave, covered, until pliable, about 1 minute.
Working one at a time, place one-quarter of chicken mixture in center of warm tortilla.
Brush edges of tortilla with flour paste.
Wrap top and bottom of tortilla tightly over filling.
Brush ends od tortilla with flour paste and fold into center, pressing firmly to seal.
Set wire rack in rimmed baking sheet.
Heat remaining 3 cups oil in clean pot over medium-high heat until 325 degrees.
Place 2 chimichangas, seam side down, in oil.
Fry, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until chimichangas are deep golden brown, about 4 minutes, turning them halfway through frying.
Drain on prepared wire rack.
Bring oil back to 325 degrees and repeat with remaining chimichangas.
Serve