Chicken, Chorizo And Red Rice Chimichangas

With a few pantry staples and just half an hour, you can turn fresh autumn produce into this healthy Tex-Mex meal.

The ingredient of Chicken Chorizo And Red Rice Chimichangas

• 1 red onion
• 2 vine ripened tomatoes
• 1 red birdu2019s eye chilli
• 80ml 1 3 cup extra virgin olive oil
• 2 cloves garlic
• 2 tbsp tomato paste
• 200g 1 cup white long grain rice
• 360ml massel chicken style liquid stock
• 160g dried chorizo sausage
• 1 barbecue chicken
• 2 tsp oregano leaves
• 8 large flour tortillas
• sour cream to serve
• 3 vine ripened tomatoes
• 1 red birdu2019s eye chilli
• 1 clove garlic
• 1 2 lime
• 1 tbsp coriander leaves plus extra to serve

The Instruction of chicken chorizo and red rice chimichangas

• preheat oven to 210c fan forced
• to make salsa quarter tomatoes and chilli process in a food processor until finely chopped crush over garlic then strain through a coarse sieve over a bowl reserve liquid to make red rice transfer salsa to a small bowl and squeeze in lime juice finely chop coriander then stir in with 1 4 teaspoon salt
• to make red rice peel onion quarter onion tomatoes and chilli then process in a food processor to a puru00e9e heat 1 tablespoon oil in a frying pan over mediumu2013high heat
• crush over garlic add tomato mixture and paste then cook stirring occasionally for 4 minutes stir in rice 160ml 2 3 cup stock and reserved liquid and bring to the boil cover with a lid reduce heat to low then cook for 10 minutes or until liquid is absorbed
• finely chop chorizo place in a non stick frying pan and cook stirring occasionally over medium heat for 3 minutes or until browned
• meanwhile shred chicken discarding skin and bones add chicken to chorizo with oregano and remaining 200ml stock cook for 2 minutes or until liquid is almost evaporated
• place one eighth of the red rice in the centre of a tortilla in a compact rectangle then top with one eighth of the chicken mixture fold in sides then fold up bottom edge and roll over to enclose filling repeat with remaining tortillas red rice and chicken mixture
• place chimichangas on an oven tray then brush generously with remaining 60ml 1 4 cup oil bake for 10 minutes or until golden
• serve chimichangas with salsa extra coriander and sour cream

Nutritions of Chicken Chorizo And Red Rice Chimichangas

fatContent: 1060 443 calories
saturatedFatContent: 40 grams fat
carbohydrateContent: 10 grams saturated fat
sugarContent: 84 grams carbohydrates
fibreContent: 10 grams sugar
proteinContent: n a
cholesterolContent: 86 grams protein
sodiumContent: n a

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