Ingredients:

  • 8 lbs (800 g) Boneless, Skinless Chicken Breast, trimmed
  • 2 Tbsp (30 ml) Olive Oil (for marinade)
  • 1 Tbsp (15 ml) Fresh Lime Juice (for marinade)
  • 1 tsp (5 ml) Chili Powder
  • 1 tsp (5 ml) Ground Cumin (for chicken)
  • 1 tsp (5 ml) Smoked Paprika
  • ½ tsp (2.5 ml) Garlic Powder
  • Salt & Black Pepper, to taste
  • 1 cup (200 g) Long-grain White Rice (Jasmine or Basmati)
  • 1 ¾ cups (420 ml) Water or Chicken Stock
  • ½ cup (120 ml) Fresh Cilantro (Coriander), finely chopped
  • 1 Tbsp (15 ml) Fresh Lime Juice (for rice)
  • ½ tsp (2.5 ml) Salt (for rice)
  • 1 (15 oz / 425 g) can Canned Black Beans, drained and rinsed
  • ¼ cup (40 g) Onion, finely diced (White or Yellow)
  • 1 tsp (5 ml) Olive Oil or Lard (for beans)
  • ¼ tsp (1.25 ml) Ground Cumin (for beans)
  • 2 Tbsp (30 ml) Water (or Stock)
  • 4 Large Flour Tortillas (Burrito Size, approx. 10-12 inches)
  • 1 cup (100 g) Shredded Monterey Jack or Cheddar Cheese
  • ½ cup (120 ml) Salsa (Pico de Gallo or favourite red salsa)
  • Optional: 4 Tbsp (60 ml) Sour Cream or Greek Yoghurt

Instructions:

  1. Prep Chicken: Slice the chicken breasts horizontally into thinner cutlets (about ¾ inch thick) to ensure faster cooking and easier slicing later.
  2. Marinate: In a bowl, whisk together 2 Tbsp oil, lime juice, chili powder, cumin, paprika, garlic powder, salt, and pepper. Add the chicken, ensuring it is fully coated. Cover and refrigerate for a minimum of 30 minutes, or up to 4 hours.
  3. Start the Rice: Combine 1 cup rice and 1 ¾ cups water/stock in a saucepan. Bring to a boil, then immediately reduce heat to the lowest setting, cover tightly, and simmer undisturbed for 18 minutes.
  4. Flavour the Beans: While the rice cooks, heat 1 tsp oil in a small pan. Sauté the diced onion until translucent (about 3 minutes). Add the cumin.
  5. Mash Beans: Add the rinsed black beans and 2 Tbsp water to the onion mixture. Simmer for 5 minutes. Remove from heat and partially mash the mixture with a potato masher, leaving some texture. Season with salt and pepper.
  6. Finish the Rice: Once the rice is done, remove from heat and let rest, covered, for 5 minutes. Fluff with a fork, then stir in the chopped cilantro, lime juice, and salt.
  7. Sear the Chicken: Heat the heavy skillet or grill pan over medium-high heat until smoking hot. Cook the marinated chicken cutlets for 4–6 minutes per side, depending on thickness.
  8. Check Doneness: Ensure the chicken reaches an internal temperature of 165°F (74°C).
  9. Rest and Slice: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Slice the chicken against the grain into thin strips.
  10. Warm Tortillas: Briefly warm the tortillas (microwave 20 seconds, dry skillet 30 seconds per side, or wrapped in foil in the oven) to make them pliable and prevent cracking during rolling.
  11. Assemble Components: Lay the warm tortilla flat. Working in a tight strip slightly off-centre, layer the filling in this order: Spoon of beans (base layer), generous scoop of Cilantro-Lime Rice, Chicken strips, Shredded cheese, Salsa and/or sour cream.
  12. Wrap Tightly: Fold the sides of the tortilla inward over the filling, then lift the edge closest to you and tuck it tightly over the filling. Roll away from you, sealing the burrito neatly. Serve immediately.