Lucinda's Chipotle Chicken Burrito
- 2 pounds skinless, boneless chicken thighs
- 1 medium onion, quartered, plus 1 small onion, cut into 1/2-inch dice
- 2 bay leaves
- 1 tablespoon vegetable oil
- 1/2 teaspoon dark brown sugar
- 1 large chipotle in adobo, stemmed, plus 1 tablespoon adobo sauce
- 1 cup canned diced tomatoes with their juice
- Kosher salt and freshly ground pepper
- 1/2 cup sour cream
- 3 tablespoons canned chopped green chiles, drained
- 1 1/2 teaspoons water
- Four 12-inch flour tortillas, warmed
- 6 ounces Monterey jack cheese, shredded (1 1/2 cups)
- One 15-ounce can black beansdrained, rinsed and patted dry
- 2 cups shredded iceberg lettuce
- 1/2 cup prepared pico de gallo salsa
- 1 small Hass avocadohalved, peeled and cut lengthwise into 12 slices
- In a large saucepan, combine the chicken thighs, quartered onion, garlic and bay leaves.
- Add enough water to cover the chicken and bring to a simmer.
- Cover and cook over moderately low heat until the chicken is fork tender, 1 hour.
- Remove the chicken and shred it into bite-size pieces.
- Transfer the chicken to a medium bowl.
- Meanwhile, in a skillet, heat the oil.
- Add the diced onion and brown sugar and cook over moderately high heat until the onion is golden brown, 10 minutes.
- Add the chipotle, adobo sauce and tomatoes and simmer over moderately low heat until thickened, 10 minutes.
- Transfer the mixture to a food processor and blend until smooth.
- Pour over the shredded chicken and season with salt and pepper.
- In a blender, combine the sour cream with the green chiles and water and puree until smooth.
- Season with salt and pepper.
- Sprinkle the tortillas with the cheese.
- Spoon the chicken mixture down the center of the tortillas.
- Top the chicken with the black beans, lettuce, salsa, avocado and green-chile sour cream.
- Bring the sides of the tortillas toward the center of the filling.
- Fold the bottom of the tortilla up over the filling and continue to roll until the burrito closes.
- Serve immediately.
skinless, onion, bay leaves, vegetable oil, brown sugar, adobo sauce, tomatoes, kosher salt, sour cream, green chiles, water, flour tortillas, cheese, black, salsa, avocadohalved
Taken from www.foodandwine.com/recipes/lucindas-chipotle-chicken-burrito (may not work)