What's a few cultures clashed in the name of good food?
As in this chicken and rice burrito. It may sound and look Mexican, but the flavour is all Indian.
For simplicity, we let the grocery store do most of the cooking for you. We start with a rotisserie chicken, the meat from which is tossed with coconut milk, curry powder and finely diced paneer (a type of Indian cheese). Then the mixture gets stuffed inside a flour tortilla with rice and briefly heated in the oven. It also could be done in the microwave.
For condiments, you could go with mango chutney or mango salsa. Either way, a dollop of sour cream or plain Greek-style yogurt would be a fine finish. If you have trouble finding paneer, substitute feta or Gouda. Neither is similar to paneer in taste, but either would be delicious in this recipe.
Curried Chicken and Rice Burritos
Start to finish: 30 minutes (15 minutes active)
- 1 rotisserie chicken (about 1 kg/2 1/4 lb)
- 250 ml (1 cup) coconut milk
- 15 ml (1 tbsp) curry powder
- 5 ml (1 tsp) lemon juice
- 2 ml (1/2 tsp) salt
- 1 ml (1/4 tsp) ground black pepper
- 125 g (4 oz) paneer (a firm Indian-style cheese), diced
- 1 medium red onion, diced
- 500 ml (2 cups) cooked basmati rice
- 8 large (burrito size) flour tortillas
- Mango salsa or mango chutney, to serve
- Heat oven to 200 C (400 F). Spritz a large baking dish with cooking spray.
- Remove meat from chicken, discarding bones and skin. Chop any large pieces of meat into bite-size pieces.
- In a large bowl, whisk together coconut milk, curry powder, lemon juice, salt and pepper. Add chicken, paneer and onion, tossing to coat. Mix in rice.
- Microwave tortillas for about 10 seconds to make them more pliable.
- One at a time, place each tortilla flat on the counter. Spoon about 175 ml (3/4 cup) of the chicken mixture down the centre of the tortilla. Fold both ends in, then roll up.
- Place each burrito, seam side down, in prepared baking dish. When all of the burritos are assembled, spritz tops with cooking spray.
- Bake burritos for 15 to 20 minutes or until heated through. Serve with mango salsa or mango chutney.
Makes 8 servings.
Nutrition information per serving (values are rounded to the nearest whole number): 682 calories; 253 calories from fat (37 per cent of total calories); 28 g fat (12 g saturated; 0 g trans fats); 140 mg cholesterol; 67 g carbohydrate; 42 g protein; 3 g fibre; 1,053 mg sodium.