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Chicken and Wild Rice Burritos with Mango-Habanero Sauce
things i cooked
sometimesadream wrote in things_i_cooked
From The Sunday Night Football Cookbook, which really has nothing to do with football but has to do with some "Taste of the NFL" charity event that they have each year. I have only had this book since Christmas (thanks, Dave!) but I feel pretty confident in recommending it to everyone, even if you do not like football. It is pretty awesome.

So...

This particular recipe is everything I generally avoid when choosing what to cook. It took forever, it has a million ingredients, and I used every pan and prep bowl in the house. It is definitely not a quick weeknight dinner. That being said, it is seriously one of the most delicious things I have ever made in my entire life and I will totally be making it again.

Mango-Habanero Sauce:
1 tablespoon peanut oil
1/2 onion, diced
1 carrot, diced
1 habanero chile, diced (use precautions!!!!)
3 mangoes, peeled, pitted, and chopped (I couldn't find these because it's January. I used a bag of frozen mango pieces, defrosted.)
1/2 cup champagne vinegar (I used red wine vinegar, because that's what I had in the house. Red wine is totally just like champagne!)
1 tablespoon ketchup
1 tablespoon sugar
salt

Burritos:
2 tablespoons unsalted butter (I skipped this)
1 tablespoon olive oil
1 onion, diced (Dave has onion aversion so I skipped the onion here and in the sauce)
2 garlic cloves, minced
8 ounces portobello mushrooms, thinly sliced
3 red bell peppers, roasted, peeled, seeded, and diced
3 poblano peppers, roasted, peeled, seeded, and diced (Roasting can take awhile, then you need to wait for them to cool. Keep that in mind when planning.)
1 cup cooked wild rice (I used the Rice a Roni brand, which probably made up for leaving the salt out everywhere else.)
3 tablespoons fresh chopped marjoram
3 ounces Asiago cheese, grated
3 ounces Monterey Jack cheese, grted
salt and pepper to taste
four 4 ounce hot cooked chicken breasts, cut into 1/2 inch strips (I just cooked these in the over with no dressing or anything and then sliced them up after they were cooked.)
Four 12 inch flour tortillas (I used whole wheat. I also used six.)

Make the Mango-Habanero Sauce:
In a medium saucepan, heat the oil over medium heat. Add the onion, carrot, and chile and saute until the onion is softened, about 5 minutes. Add the mangoes, vinegar, ketchup, and sugar. Bring to a simmer and simmer for 10 minutes. Transfer to a blender, add 1/4 cup water, and puree until smooth, adding a little more water if needed to thin out the sauce. Season with salt to taste (I did not find this necessary). Gently rewarm just before serving.

(Side note: This results in an appropriate amount of sauce for the burritos. I find it completely aggravating when a recipe results in two chicken breasts and enough sauce to make a soup out of it, or something like that. What am I supposed to do with the leftover sauce???)

Make the Burritos:
In a large skillet, heat the butter and oil over medium heat until the butter melts. Add the onion and saute until softened, about 5 minutes. Add the garlic and mushrooms and saute until softened, about 5 minutes. Add the roasted peppers, wild rice, marjoram, and cheeses. Season with salt and pepper to taste (I did not do this.)

Working with one tortilla at a time, heat the tortillas over an open flame or electric burner until they soften and brown in spots, 15 to 20 seconds per side (I did this in a pan, the basic idea is to warm them up so they don't rip when you bend them.) Spoon the wild rice mixture along the center of each tortilla; top with the chicken. Fold in the sides of the tortillas over the filling; then roll them up, enclosing the filling.

Place the burritos on serving plates and top with the sauce. Serve immediately.


Like I said, it's involved. But it's so totally worth it. I also think you could leave out the chicken and have a really good vegetarian burrito. The sauce is spicy. A habanero is a small pepper, but it packs a big punch. Wash your hands every time you even think you have touched something that has touched the peppers, and make sure your kids and/or pets don't get into it.

I don't know if this is particularly friendly to any diet plan, but there are worse things out there. If you got low or reduced fat versions of the cheese and kept to slow cook rice and whole wheat tortillas, you probably wouldn't fare so badly.






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