Chicken, chorizo and red rice chimichangas

Today is the Mexican celebration of Cinco de Mayo. With a few pantry staples and just half an hour, you can turn fresh autumn produce into this healthy Tex-Mex meal and join the celebrations.

Recipe «Chicken, chorizo and red rice chimichangas» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 red onion, 2 vine-ripened tomatoes, 1 red bird’s-eye chilli, 80ml extra virgin olive oil, 2 cloves garlic , 2 tbsp tomato paste, 200g white long-grain rice, 360ml Massel chicken style liquid stock , 160g Primo Classic Chorizo, 1 barbecue chicken, 2 tsp oregano leaves, 8 large flour tortillas, Sour cream, to serve, 3 vine-ripened tomatoes, 1 red bird’s-eye chilli, 1 clove garlic.

Ingredients:

• 1 red onion 
• 2 vine-ripened tomatoes 
• 1 red bird’s-eye chilli 
• 80ml extra virgin olive oil 
• 2 cloves garlic 
• 2 tbsp tomato paste 
• 200g white long-grain rice 
• 360ml Massel chicken style liquid stock 
• 160g Primo Classic Chorizo 
• 1 barbecue chicken 
• 2 tsp oregano leaves 
• 8 large flour tortillas 
• Sour cream, to serve 
• 3 vine-ripened tomatoes 
• 1 red bird’s-eye chilli 
• 1 clove garlic 
• 1/2 lime 
• 1 tbsp coriander leaves, plus extra, to serve 

Instructions

1. Preheat oven to 210C fan-forced.
2. 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.
3. To make red rice, peel onion. Quarter onion, tomatoes and chilli, then process in a food processor to a purée. Heat 1 tablespoon oil in a frying pan over medium–high heat.
4. 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.
5. Finely chop chorizo. Place in a non-stick frying pan and cook, stirring occasionally, over medium heat for 3 minutes or until browned.
6. 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.
7. 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.
8. Place chimichangas on an oven tray, then brush generously with remaining 60ml (1/4 cup) oil. Bake for 10 minutes or until golden.
9. Serve chimichangas with salsa, extra coriander and sour cream.