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Jayne_Brown

Chicken Thigh Burritos

by on ‎11-16-2016 04:49 PM

Growing up my mom would cook a meal on Sunday and make enough so that it would last for a week!  I do the same thing but typically I try to find other ways to enjoy the leftovers. For the first night I made chicken thighs with black beans and rice.  Day two it was burritos! 

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Chicken Thigh Burritos

6-8 skinless boneless chicken thighs

1 cup chicken stock

1 can black beans, rinsed

1 package 90 second rice, cooked

1 lime

Olive oil

2 TB dried cilantro (fresh would be even better but I didn't have any and I didn't want to go to the store 😂)

Salt & pepper to taste

 

Season chicken with salt & pepper.  In a non stick frying pan add oil and brown chicken thighs on both sides, remove and set aside. In the same pan add chicken stock, rice, black beans, cilantro and the juice of 1 lime.  Sauté for five minutes. Add the chicken, cook until the chicken is done. (Internal temp 160 degrees). Even though the rice is cooked it will soak up the liquid. Add more chicken stock if you like a saucier consistency.

 

**Add mixture into a flour tortilla, top with your favorite burrito topping and enjoy!

 

-Jayne

 

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