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Restaurants›El Barco – Mexican Restaurant & Tequila Bar in Boston’s Back Bay›Pollo Asado Chicken Burrito Recipe

Pollo Asado Chicken Burrito Recipe

Name: El Barco – Mexican Restaurant & Tequila Bar in Boston’s Back Bays Pollo Asado Chicken Burrito Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lbs boneless skinless chicken thighs; 0.5 cups fresh orange juice; 2 tbs fresh lime juice; 2 tbs olive oil; 3 each garlic cloves, minced; 1 tsp chipotle peppers in adobo, minced; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp smoked paprika; 1.25 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 cups long grain white rice (uncooked); 1.25 cups chicken broth or water; 1 tsp lime zest; 1 tbs fresh lime juice; 1 tsp olive oil; 0.25 tsp kosher salt; 1 cups canned black beans, drained and rinsed; 0.25 tsp cumin; 0.25 tsp salt; 1 tbs lime juice; 0.75 cups pico de gallo or chunky tomato salsa; 1 cups shredded romaine or iceberg lettuce; 0.33 cups crumbled queso fresco or cotija; 0.25 cups sour cream or Mexican crema; 2 tbs fresh cilantro, chopped; 2 each lime wedges; 4 each large flour tortillas (10–12 inch); 1 tsp olive oil or butter (for warming tortillas)

Inspired by El Barco – Mexican Restaurant & Tequila Bar in Boston’s Back Bay

Time1h

Serves4

Make Pollo Asado Chicken Burrito Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pollo Asado (marinated grilled chicken)

1 lbs boneless skinless chicken thighs

1/2 cups fresh orange juice

2 tbs Fresh lime juice

2 tbs olive oil

3 each Garlic cloves, minced

1 tsp chipotle peppers in adobo, minced

1 tsp Ground cumin

1 tsp Dried oregano

1 tsp Smoked paprika

1 1/4 tsp kosher salt

1/2 tsp freshly ground black pepper

Rice

1 cups long grain white rice (uncooked)

1 1/4 cups chicken broth or water

1 tsp lime zest

1 tbs Fresh lime juice

1 tsp olive oil

1/4 tsp kosher salt

Black beans

1 cups canned black beans, drained and rinsed

1/4 tsp Cumin

1/4 tsp Celtic sea salt

1 tbs ReaLime juice

Salsa & toppings

3/4 cups pico de gallo or chunky tomato salsa

1 cups shredded romaine or iceberg lettuce

1/3 cups crumbled queso fresco or cotija

1/4 cups sour cream or Mexican crema

2 tbs Fresh cilantro, chopped

2 each Lime wedges

Assembly

4 each large flour tortillas (10–12 inch)

1 tsp olive oil or butter (for warming tortillas)

Method

Pollo Asado (marinated grilled chicken)

Make marinade

In a medium bowl whisk together orange juice, 2 tablespoons lime juice, 2 tablespoons olive oil, minced garlic, minced chipotle, cumin, oregano, smoked paprika, 1 1/4 tsp kosher salt and 1/2 tsp black pepper until combined.

Marinate chicken

Place chicken thighs in a shallow dish or zip-top bag. Pour marinade over chicken, ensuring pieces are coated. Refrigerate for at least 30 minutes and up to 4 hours (longer yields more flavor).

Cook chicken

Preheat grill or a heavy skillet over medium-high heat. Remove chicken from marinade and let excess drip off. Grill or sear 5–6 minutes per side, until internal temperature reaches 165°F (74°C) and edges are nicely charred. Transfer to a cutting board and rest 5 minutes, then slice thinly across the grain into bite-size strips.

Rice

Rinse rice under cold water until water runs clear. In a small saucepan combine rinsed rice, 1 1/4 cups chicken broth (or water), 1 tsp lime zest, 1 tablespoon lime juice, 1 tsp olive oil and 1/4 tsp kosher salt. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 15 minutes. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Black beans

In a small saucepan over medium heat, combine drained black beans, 1/4 tsp cumin and 1/4 tsp salt. Heat 3–4 minutes until warmed through, stirring occasionally. Remove from heat and stir in 1 tablespoon lime juice.

Salsa & toppings

If using store-bought pico or salsa, taste and adjust seasoning with a pinch of salt or a squeeze of lime. Coarsely chop lettuce and crumble queso fresco. Keep sour cream or crema chilled until assembly.

Assembly

Warm tortillas: heat a large skillet over medium and brush each tortilla lightly with oil or butter. Warm 20–30 seconds per side until pliable (or wrap in foil and warm in a 300°F oven for 10 minutes).

Assemble burritos: lay a warm tortilla flat. In the center place about 1/4 cup cooked rice, 1/4 cup black beans, 3–4 oz sliced pollo asado (about 1/4 of the cooked chicken), 3 tablespoons pico de gallo, a small handful of shredded lettuce, 1 tablespoon crumbled queso, 1 tablespoon sour cream, and 1/2 tablespoon chopped cilantro. Leave space at the edges for folding.

Fold burrito: fold the bottom edge up over the filling, fold both sides in, then roll tightly to seal. Repeat with remaining tortillas and fillings.

Finish (optional): for a crisp exterior, place each burrito seam-side down in a hot skillet and press gently 1–2 minutes per side until golden brown.

Serve: cut in half if desired and serve with lime wedges and extra salsa on the side.