Sam’s California Chicken Burrito

Sam’s California Chicken Burrito (Draft)

I saw this recipe on Sam the Cooking Guy's YouTube channel. He has to be my favorite chef on the planet.  He cooks on an Evo Affinity outdoor grill. I don't have one of those, so I adapted his recipe to cast iron. I'm getting ready to move to Mexico, but burritos are an American creation, so I'm bringing this recipe with me.
Servings

6

Prep time

60 min

Ingredients
  • 5-6 boneless, skinless chicken thighs
  • 2 cups of shredded cheese
  • 2 avocados, sliced
  • 1 tomato, diced
  • 1 yellow onion diced
  • Large flour tortillas
 
Marinade
  • 1/2 cup olive oil
  • 2 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • Juice of 1 lime
 
Mexican Rice
  • Tbsp olive oil
  • 1 cup long grain rice
  • 1 clove crushed garlic
  • 1 1/2 cup of chicken broth
  • 6.5 oz can of tomato sauce
  • 1/2 tsp cumin
  •  Sour Cream Sauce
  • Heaping tablespoon of sour cream
  • Tsp chopped cilantro
  • Juice from half a lime
  • 1/2 tsp garlic powder
  • Dash of salt & pepper
  • Dash of Chalula
Preparation
Marinade
Combine all marinade ingredients into a ziplock bag. Mix the ingredients by shaking the bag. Add the chicken and mix in the bag. Marinate for at least an hour. Overnight is even better. 

Mexican Rice
Heat a tablespoon of olive oil in a large cast iron pan. Add 1 cup of long grain rice. Saute the rice. When the rice starts to get color, add some oil, a clove of crushed garlic, 1½ cups of chicken broth, the tomato sauce and cumin. Mix and bring to a boil. Reduce heat and cover. Simmer 15 - 20 minutes or until liquid has evaporated. When rice is cooked, add some cilantro, fluff the rice with a fork, and set aside covered with the lid slightly ajar.

Sour Cream Sauce
While the rice is cooking, combine sour cream, chopped cilantro, lime juice, garlic powder, a dash of salt & pepper and a dash of Chalula in a small bowl.

Burrito
Grill the chicken and cut into bite-sized pieces. Also begin grilling the onions on the side or in a separate pan. 
Return the chicken pieces to the pan, and add cheese on top of the chicken and cover.
Begin warming tortillas on the grill (about 10 seconds per side).  
Prep warmed tortilla by adding the sour cream sauce. Add a layer of rice. Remove the cheesy chicken pieces from the pan and add them to the tortilla. Add the grilled onions, the diced tomatoes a dash of cilantro. Lay diced avocado slices on top and roll up the burrito. 
Heat burrito in the pan for 30 seconds with the fold-side down to seal the burrito closed. 

Cook Time: 30 minutes preparation, 30 minutes cooking time

Serves: 6

Source: Sam the Cooking Guy. © Sam the Cooking Guy
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