@kookmutsjes: CHICKEN BURRITO WITH RICE CHICKEN MIXTURE 30 ml olive oil 600 g chicken thighs or chicken breast 6 g ground cumin (2 tsp) 3 g paprika (1 tsp) 2 g garlic powder (⅔ tsp) 2 g cayenne pepper (⅔ tsp) 0.5 g chili flakes 1.5 g black pepper (½ tsp) 1 chicken stock cube salt, to taste 50 g yellow onion (½ onion) 70 g red bell pepper (½ pepper) 10 g fresh parsley 200 g strained tomato sauce 10 g honey 75 g corn 100 g kidney beans EXTRA 40 ml olive oil 300 g rice 1 chicken stock cube salt, to taste 650 ml water (boiled) 10 g fresh cilantro WRAP tortillas OPTIONAL cheddar cheese, or cheese of choice mashed avocado sauce of choice Make sure all ingredients are prepared and within reach before starting. Heat the olive oil in a frying pan over medium heat. Add the chicken along with the cumin, paprika powder, garlic powder, cayenne pepper, chili flakes, black pepper, crumbled stock cube, and salt to taste. Cook for 5 minutes. Add the yellow onion, red bell pepper, and parsley. Cook for 3 minutes. Add the tomato sauce, honey, corn, and kidney beans. Let simmer gently for 5 minutes, or until the sauce has thickened slightly. Place a tortilla wrap on a plate. Spread some sauce over it and add some mashed avocado. Sprinkle cheese on top as desired. Spoon the warm chicken mixture onto it and finish with extra cheese. Fold the sides inward first, then tightly roll up from the bottom into a firm burrito. Grill the burritos in a grill pan or frying pan until golden brown and crispy.

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Tuesday 28 April 2026 14:33:18 GMT