Chicken Chimichangas

24 comments

Appears in Cook's Country June/July 2011, Cook's Country TV

Could we streamline the filling, forming, and frying so that these deep-fried burritos were a realistic weeknight option?

SERVES4

TIME1½ hours

has video

WHY THIS RECIPE WORKS

Forget about tasteless fillings. We simmer the chicken and rice for our chimichangas in a chipotle broth, infusing smoky bite through and through. As for construction, we noticed that the standard burrito-style wrapping method left us with ...

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