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MARIO BATALI Chicken Burritos with Chile Verde & Spicy Black Beans

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4 poblanos
6 serranos
2 jalapenos
4 tablespoons olive oil (divided)
1 pound tomatillos (husks removed, cleaned, halved)
1 bunch cilantro (divided, leaves and some stems chopped)
1 whole chicken (broken down into 8 pieces)
1 white onion (finely chopped)
2 cloves garlic (finely chopped)
1 teaspoon cumin
2 cups cooked brown rice
8 large flour tortillas
2 cups pico de gallo
hot sauce (to serve)
2 tablespoons olive oil
1 red onion (thinly sliced)
1 jalapeno (sliced)
1 (15 ounce can) black beans (drained and rinsed)
2 cups Mexican crema
2 tablespoons chipotle in adobo puree

For the Chile Verde: Preheat oven to 450??F.
In a large bowl, toss the poblanos, serranos, and jalapenos in 2 tablespoons of oil and season with salt. Transfer to baking sheet. Place in the oven to roast for about 15 minutes or until the skin is dark brown. Remove from the oven and allow to cool. Remove the stems from the peppers.
In a blender, puree the roasted peppers, tomatillos, half the cilantro, a few tablespoons of water and season with salt.
Season chicken on all sides with salt and pepper. In a large, high-sided saute pan, add 2 tablespoons oil and place over medium-high heat. Add chicken and cook until browned, about 4 minutes. Flip and cook on the other side until browned, about 4 more minutes. Push the chicken to side of the pan to make room for vegetables. Add the onion, garlic and cumin, season with salt and pepper, and cook until the vegetables are soft and translucent, about 3-4 minutes. Add the chile verde and bring to a simmer. Reduce heat to low and simmer for 30 minutes. Add remaining cilantro and stir to combine. Remove chicken to a cutting board and shred the meat. Return chicken to pot. Set aside and keep warm.
For the Black Beans: In a large saute pan, add 2 tablespoons oil and place over high heat. Add the red onion, jalapeno, season with salt and saute until lightly charred and softened, about 3 minutes. Add the beans and saute to warm through. Remove from heat and set aside.
For the Chipotle Crema: In a small bowl, mix to combine the cream and chipotle in adobo puree.
To assemble the burritos, add some rice, black beans, braised chicken, pico de gallo and chipotle crema down the center of a flour tortilla. Roll up the burrito. Serve with hot sauce and more pico de gallo and chipotle crema on the side.
Tip: If you want less spice, remove some of the seeds from the chiles before blending.

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