Chicken Chimichanga

About Chicken Chimichanga

Ingredients

• Boneless chicken, cut into thin strips 250 gms
• Tortillas 4
• Oil 1 tbsp + to shallow-fry
• Medium onion 1
• Garlic, chopped 3 cloves
• Green capsicum, cut into thin strips ½
• Red capsicum, cut into thin strips ½
• Yellow capsicum, cut into thin strips ½
• Salt to taste
• Black pepper powder to taste
• Red kidney beans (rajma), boiled and mashed ½ cup
• Pickled gherkin, chopped 1 tbsp
• Pickled jalapeno, chopped 1 tbsp
• Fresh coriander leaves, chopped 1 tbsp
• Egg 1
• Refined flour 2 tbsps
• Guacamole as required
• Sour cream as required
• Tomato salsa as required

How to Make Chicken Chimichanga (Stepwise Photos)

Method

1. Heat 1 tbsp oil in a non-stick pan, add onion and garlic and saute till soft. Add chicken and saute for 2-3 minutes.
2. Add all the capsicums, salt, black pepper powder, boiled kidney beans, gherkin, jalapeno and coriander leaves, mix well and cook till chicken is done.
3. Break the egg into a small bowl, add refined flour and mix well.
4. Heat another non-stick pan, heat the tortillas and lay them on the work top.
5. Place some of the chicken mixture in the centre of each tortilla, apply some egg-flour mixture on all four edges and fold in over the chicken. Roll, apply the egg-flour mixture to the open edges and seal.
6. Heat sufficient oil in the same non-stick pan, place the rolls in it and shallow-fry, turning sides, till all the sides are evenly cooked and golden.
7. Drain on absorbent paper. Transfer onto a serving platter and serve with bowls of guacamole, sour cream and tomato salsa.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps