Today, in Ineskohl Kitchen, we’ll be embarking on a culinary escapade that’ll tantalize your taste buds and take your cooking skills to the next level. I’m thrilled to present to you a recipe that’s a true masterpiece – our very own Crispy Chicken Chimichangas.
This delightful dish combines an array of exquisite flavors and textures that’ll have everyone around the table asking for more. As a seasoned cook with decades of experience, I can’t wait to share this exceptional recipe with you. So, let’s dive into this culinary adventure together and create a meal that will soon become a cherished staple in your home!
Can I use chicken breast instead of chicken thighs for this Crispy Chicken Chimichangas recipe?
Absolutely! You can substitute chicken breast for chicken thighs. Just be mindful of cooking times, as chicken breasts may cook a bit faster and can become dry if overcooked.
Is it possible to bake the chimichangas instead of pan-frying them?
Yes, you can bake the chimichangas for a lighter option. Preheat your oven to 400°F (200°C), place the folded chimichangas seam-side down on a baking sheet, and brush them with a little oil. Bake for about 15-20 minutes or until golden brown and crispy.
How should I store leftover chimichangas?
A: Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
- 4 boneless, skinless chicken thighs
- Olive oil
- Seasonings of your choice
- 1 cup tomato sauce
- 1 cup chicken broth
- 1 large onion, chopped
- 6 large flour tortillas
- 1 can refried beans
- 2 cups shredded cheese blend
- Sour cream, for garnish
- Pico de Gallo, for garnish
- Preheat a pot over medium-high heat and add a drizzle of olive oil.
- Season the chicken thighs generously with your choice of seasonings, ensuring they are well-coated.
- Sear the chicken thighs in the hot pot, developing a nice crust on both sides. Lower the heat to medium-low once both sides are seared.
- Add the tomato sauce, chicken broth, and chopped onion to the pot. Simmer for about an hour, allowing the chicken to become tender and the flavors to meld together.
- Transfer the cooked chicken and onions to a bowl. Use a spoon to shred the chicken, as it should be tender enough to break apart easily.
- Spread a layer of refried beans onto each tortilla, followed by a generous sprinkle of shredded cheese and the shredded chicken mixture.
- Fold each tortilla like a burrito, ensuring all ingredients are securely wrapped inside. (source: Ineskohl.info)
- Heat a pan with a thin layer of oil over medium heat. Pan-fry each chimichanga until golden brown and crispy on both sides, about 45 seconds per side. Be careful not to burn them.
- Drain the cooked chimichangas on paper towels, then transfer them to a serving plate.
- Drizzle sour cream on top of each chimichanga, and garnish with additional shredded cheese and Pico de Gallo.