For the marinade:
2 garlic cloves, peeled
2 long red chilli, stalk removed
3 coriander stalks, washed and drained
1* 3cm piece of ginger, peeled
1 teaspoon cumin powder
2 teaspoons smoked paprika powder
1 tablespoon olive oil
Juice of 1 lime
1 teaspoon sea salt
Freshly cracked black pepper
For the chicken:
6 Chicken thighs, cut into 4 strips each
1 tablespoon olive oil
For the Mexican rice:
2 tablespoons olive oil
1 shallot, finely diced
2 cloves garlic, minced
1 1/3 cup chicken stock
3/4 cup white rice (jasmine or long grain), rinsed throughly
1.5 tablespoons tomato paste
1 fresh jalapeño, finely sliced
1 spring coriander
Black bean reduction:
1 tablespoon olive oil
1/2 red onion, finely diced
2 cloves garlic, minced
2 fresh jalapeños, finely sliced
1 can black beans, rinsed and drained
2 cups chicken stock
50 grams unsalted butter
Salt to taste
For the Pico de Gallo:
2 tomatos, finely chopped
1/2 red onion, peeled and finely chopped
1/2 bunch coriander, leaves picked and finely chopped
Juice of 1 lime
To assemble:
3 large flour tortillas, slightly warmed
1 avocado, sliced
1 lime
Coriander leaves
Cheese of your choice
Sea salt
To make the marinade:
In the bowl of a food processor combine all the ingredients and blitz together until smooth.
To make the chicken:
Place the chicken thighs into a container or bowl and pour over the marinade. Cover and allow to marinade for at least an half an hour (ideally overnight).
To make the Mexican rice:
In a pot over medium heat add the oil, shallots and garlic, fry for 2-3 minutes or until softened. Add the stock, rice tomato paste, jalapeño and coriander, cover with a lid and allow to cook on a simmer for around 15-17 minutes or until all the water has been absorbed. Once cooked remove the lid, jalapeños and coriander. Fluff up the rice with a fork, cover set aside keeping warm until ready to serve.
To make the black bean reduction:
In a pan over medium heat add the oil, onion, garlic and jalapeños, cook for 2-3 minutes whilst stirring or until softened. Add the black beans and stock and allow to simmer for 15-20 minutes or until a thick consistency is reached, add in the butter and stir to combine. Season to taste with salt and set aside keeping warm until ready to serve.
To make the Pico de Gallo:
Mix together the tomato, onion, coriander and lime in a bowl. Set aside.
To assemble:
Preheat a pan over medium heat add the olive oil and then the chicken, cook on both sides until golden brown and slightly charred. Cut the chicken into cubes and season with salt.
Grab a tortilla and start with a large serving spoonful of Mexican rice, then the black bean reduction, chicken, Pico de Gallo, avocado, a light sprinkle of salt, drizzle of lime, coriander leaves and handful of cheese. Tightly roll up the burrito and repeat with the remaining.
Enjoy
