1. In a large skillet, heat 1 Tablespoon avocado oil. Sauté chopped jalapeño and garlic for a couple minutes, add rinsed rice, tomato paste, cumin, and chili powder, stir. Add chicken broth, season with salt and pepper, bring to a simmer and cook on low, covered, for 15 minutes.
![](/images/recipephotos/large/chicken-thigh-burrito1.jpg)
2. In another skillet, heat 1 Tablespoon avocado oil over medium-high heat. Toss cubed chicken with cumin, chili powder, oregano, salt and pepper. Add chicken pieces to the skillet and cook for about 5 minutes per side, until cooked through. When finished cooking, add lime juice and stir.
![](/images/recipephotos/large/chicken-thigh-burrito2.jpg)
3. Prepare the salsa. Cut tomatoes into cubes, chop onion and cilantro. Add salsa ingredients to a small bowl, add lime juice, season with salt and pepper and mix to combine.
![](/images/recipephotos/large/chicken-thigh-burrito3.jpg)
4. Assemble the burritos. Spoon about 3-4 Tablespoons of rice on each tortilla. Top with some chicken, beans, salsa. Finally, top with cheese.
![](/images/recipephotos/large/chicken-thigh-burrito4.jpg)
5. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.
![](/images/recipephotos/large/chicken-thigh-burrito5.jpg)
![](/images/recipephotos/large/chicken-thigh-burrito6.jpg)
6. Heat a large, lightly coated with oil skillet over medium heat. Then add the burritos seam side down. Cook until golden brown, about 3 minutes. Flip and cook for a few minutes more.
![](/images/recipephotos/large/chicken-thigh-burrito7.jpg)
![](/images/recipephotos/large/chicken-thigh-burrito-v.jpg)
Comments