Chicken Chimichangas Recipe
coconut chicken, pickled red onion, pickled jalapeño
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Cook the Chicken
In a saucepan, combine chicken breast and coconut milk. Add spices, salt, and pepper. Simmer on medium heat until chicken is cooked through, about 15-20 minutes. Shred the chicken once cooked.
- 2
Prepare the Chimichangas
Warm the tortillas slightly to make them pliable. Place a portion of shredded chicken, pickled red onion, pickled jalapeños, and shredded cheese in the center of each tortilla. Fold in the sides and roll tightly to form a chimichanga.
- 3
Fry the Chimichangas
In a large skillet, heat cooking oil over medium-high heat. Carefully place the chimichangas in the hot oil, seam side down. Fry until golden brown and crispy, about 3-4 minutes on each side.
- 4
Serve
Remove from oil and drain on paper towels. Serve hot with additional pickled vegetables or your favorite dipping sauce.