Green Chicken, Potato & Beans Recipe

Burros

1. 1

   Prep and preheat

   Gather all ingredients. Preheat the oven to 425°F (220°C). Rinse and pat dry the chicken thighs. Dice potatoes into roughly 1-inch pieces.

2. 2

   Roast potatoes

   Toss the diced potatoes with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet in a single layer and roast for 25–30 minutes, turning halfway, until edges are golden and potatoes are tender.

3. 3

   Season and cook chicken

   In a bowl, combine cumin, chili powder, paprika, salt, and pepper. Toss the chicken with 1 tablespoon olive oil to coat. In a large skillet over medium-high heat, brown the chicken on both sides, about 5–7 minutes. Transfer to a plate when just cooked through.

4. 4

   Sauté aromatics and sauce

   In the same skillet, add the onion and garlic with a pinch of salt. Sauté for 2–3 minutes until translucent. Add minced jalapeño (if using) and cook 1 minute. Stir in the salsa verde and simmer 5–7 minutes to thicken slightly.

5. 5

   Warm beans and prepare filling

   Meanwhile, warm the black beans in a small pot over low heat. If needed, loosen with a splash of water. Chop the cooked chicken into bite-sized pieces.

6. 6

   Combine filling

   Return the chicken to the skillet with the salsa verde, onion, and garlic. Add the roasted potatoes and beans. Stir to combine and heat through. Remove from heat and stir in lime juice and cilantro. Adjust salt and pepper to taste.

7. 7

   Assemble burritos

   Warm the flour tortillas in a dry skillet or microwave until pliable. Spoon a generous portion of filling onto each tortilla, sprinkle with shredded cheese, and roll into a burrito. If desired, place the burritos seam-side down in the skillet for 1–2 minutes to melt the cheese.

8. 8

   Serve

   Serve immediately with extra salsa verde, cilantro, and lime wedges on the side.