BBQ Chicken Burritos with Blueberry Pineapple Salsa
Burritos are a huge hit in our house, but after a while they all start to taste pretty similar. Then, we discovered these. More like we ran across the BBQ chicken recipe and I decided to do a mash up of recipes to make these burritos, and we are both very, very glad I did. These are delicious!
Ingredients
–For the Chicken–
2 lbs. boneless skinless chicken breasts
1 Tbsp. cornstarch
2 Tbsp. water
–For the BBQ Sauce–
1 cup ketchup
1/4 cup molasses
1/4 cup brown sugar, packed
2 Tbsp. seedless blackberry preserves
2 1/2 Tbsp. apple cider vinegar
2 tsp. liquid smoke
1 tsp. smoked paprika
1 tsp. chili powder
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. dried thyme
1/4 tsp. chipotle chili powder (may use cayenne pepper instead)
–For the Salsa–
2 cups fresh blueberries
2 cups fresh, chopped pineapple
1/4 cup red onion
1/4 cup yellow pepper
1 jalapeno, half of the seeds removed (more or less depending on taste)
1/2 – 1/3 cup fresh lime juice
1/4 tsp. cumin
1/4 tsp. garlic
–Coconut Ginger Rice and Beans–
1 1/2 cups uncooked long grained rice, rinsed and drained
1 (13.5 oz) can unsweetened coconut milk
1 cup water
1 (15 oz.) can dark red kidney beans, rinsed and drained
1 Tbsp. coconut oil
1 Tbsp. Thai red curry paste
3 garlic cloves, minced
2 – 3 Tbsp. freshly grated ginger
1/2 tsp. salt
1/8 tsp. pepper
–For Assembly–
Tortilla Shells
Sour Cream
Instructions
1
–For the Chicken–
2
Add chicken to slow cooker.
3
Whisk together all BBQ sauce ingredients, pour over chicken. Toss to mix.
4
Cook on high for 3-4 hours.
5
When chicken is tender enough to shred remove it from the slow cooker, and shred using 2 forks. While the chicken is out dissolve 1 Tbsp. cornstarch in 2 Tbsp. water, then add it to the BBQ sauce that’s in the slow cooker. When chicken is shredded put it back in the slow cooker, stir to mix, and cook for another 20-30 minutes on high.
6
–For the Rice–
7
Heat 1 tablespoon oil in a large skillet over medium heat. Add Thai red curry paste, garlic and ginger and saute for 1 minute.
8
Add coconut milk, water and beans and bring to a boil then stir in rice, salt and pepper and simmer. Cover and reduce heat to low. Simmer for approximately 20 minutes or until rice is tender, stirring at 15 minutes, adding water if necessary.
9
When rice is tender remove from heat and let cool 5 minutes, covered.
10
When the rice is ready to server stir in lime juice and cilantro.
11
–For the Salsa–
12
Slice the jalapeno, remove half of the seeds. Then chop into little pieces and set aside. (These suckers sting like crazy, you should definitely be wearing gloves.)
13
Chop up the pineapple, cilantro, yellow pepper, and red onion then mix with the blueberries.
14
Add the cumin and garlic to the juice from 2 limes, then pour juice over the bowl with the other ingredients and mix well.
15
–For Assembly–
16
Warm your tortillas on the stove.
17
Smear sour cream on the tortilla, kind of like you do pizza sauce on a pizza.
18
Add the rice, chicken, and salsa. Enjoy. If you want cheese melted on top add the cheese, then stick in the oven at 450 degrees for 3-5 minutes, watching and removing as soon as the cheese is melting.
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