Grilled Chicken Burritos With Mojo Sauce And Pico De Gallo Salsa

• 4 garlic cloves
• 1 handful fresh parsley leaves
• 2 limes Juice
• 1 Orange Juice
• 1/2 cup extra-virgin olive oil
• kosher salt
• freshly ground black pepper
• 2 serrano chilies OPTIONAL:, seeds removed
• 8 flour tortillas
• 1 whole chicken Marinade with 8 pieces of Calamansi/ Calamondin, and 1/2 cup of so
• 1 cup grated cheese
• 1 bottle garlic sauce
• 2 cups long grain rice
• 4 cups water
• 2 cloves garlic smashed
• 1 teaspoon turmeric
• 1 teaspoon kosher salt
• 1 bay leaf
• 2 cups dried black beans picked over and rinsed
• 3 tablespoons extra-virgin olive oil
• 1 onion medium, chopped
• 1 jalapeno pepper chopped
• 2 cloves garlic chopped
• 1 bay leaf
• kosher salt
• freshly ground black pepper

1. Make the Mojo Sauce: Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a blender and process until smooth. Taste and adjust seasoning with salt and pepper. Set aside
2. Make the Pico De Gallo Salsa: Mix all the ingredients together, Set aside
3. To make the burritos: Warm the tortillas for 30 seconds in a dry skillet or on the grill until pliable.
4. Chicken: Place the chicken to a turbo broiler with the temperature of 200 degrees Celsius for 30 minutes, then turn over the chicken and cook it for another 15 minutes. Then shred the chicken.
5. Place some chicken down the center of a tortilla and top with pico de gallo salsa, grated cheese, and Mojo Sauce. Roll up the burrito and serve topped with a generous drizzle of garlic sauce; garnish with parsley leaves and a squeeze of lime juice.
6. Put all the ingredients into a heavy bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
7. Quick soak the beans: Put beans in a pot and cover with water by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let soak for 1 hour. Drain the beans.
8. In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1 inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season them with salt and pepper.

garlic, handful fresh parsley, limes juice, orange juice, extravirgin olive oil, kosher salt, freshly ground black pepper, serrano chilies, flour tortillas, chicken marinade, grated cheese, garlic sauce, long grain rice, water, garlic smashed, turmeric, kosher salt, bay leaf, black beans, extravirgin olive oil, onion, pepper, garlic, bay leaf, kosher salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Grilled-Chicken-Burritos-With-Mojo-Sauce-and-Pico-De-Gallo-Salsa-1659019 (may not work)