Green Chicken Burro Recipe

Burros

1. 1

   Prep and season the chicken

   Pat chicken thighs dry. In a small bowl, whisk together 1 tsp kosher salt, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp dried oregano, and 0.5 tsp black pepper. Toss the chicken with 1 tbsp olive oil until evenly coated.

2. 2

   Brown the chicken

   In a large skillet over medium-high heat, add the remaining 1 tbsp olive oil. Add the seasoned chicken and sear until browned on both sides, about 5 minutes. Transfer to a plate.

3. 3

   Simmer in salsa

   Return the chicken to the skillet. Stir in 2 cups green salsa and 0.5 cup chicken broth. Reduce heat to low and simmer 12–15 minutes, until the chicken is cooked through. Remove chicken and shred with two forks.

4. 4

   Prepare toppings and sides

   While the chicken simmers, fluff the cooked rice and warm the black beans. Slice the avocados and chop the cilantro. Optional: finely chop red onion.

5. 5

   Warm tortillas

   Wrap tortillas in a damp towel and warm in a dry skillet or microwave until pliable, about 20–30 seconds per tortilla.

6. 6

   Assemble burritos

   To each tortilla, layer 1/4 cup rice, 1/2 cup beans, 3–4 oz shredded chicken, 2 tbsp cheese, avocado slices, cilantro, and a little red onion. Squeeze a small wedge of lime over the filling for brightness.

7. 7

   Roll and serve

   Fold in the sides and roll the burrito tightly. Cut in half if desired and serve with extra salsa verde, cilantro, and lime wedges on the side.