Red Chicken & Potato Recipe

Burros

1. 1

   Preheat a large skillet or pot over medium heat. Gather and prep all vegetables by dicing the onion and red bell pepper, mincing the garlic, and dicing the potatoes into 1/2-inch cubes.

2. 2

   In the same skillet, heat olive oil. Sauté onion, red pepper, and garlic until the onion becomes translucent and fragrant, about 3-4 minutes.

3. 3

   Push vegetables to the side; add the chicken thighs to the skillet. Season with cumin, smoked paprika, chili powder, chipotle peppers, salt, and black pepper. Sear until the chicken is browned on the outside and mostly cooked through, about 6-8 minutes.

4. 4

   Stir in crushed tomatoes, tomato sauce, and diced potatoes. Bring to a simmer, cover, and cook until the potatoes are tender and the chicken is cooked through, about 20-25 minutes.

5. 5

   Stir in lime juice and chopped cilantro. Taste and adjust seasoning with more salt or lime if needed.

6. 6

   Warm the flour tortillas in a dry pan or microwave. To assemble, spoon the red chicken-potato mixture onto each tortilla, top with shredded cheese, a dollop of sour cream, and avocado slices. Roll up the burritos and serve.