With this South American inspired Cubano Chicken Chimichanga, is guaranteed to make you want this time and time again!
Served up with some gorgeous fresh avocado, black rice & sour cream. this is a great mid week dinner recipe! (or anytime really who are we to tell you when to eat)
Cubano Spiced Chicken Chimichanga
8 x Chicken thighs
1 x Large Red onion - Sliced
1 x Red Capsicum - Sliced
50g x Lane’s BBQ Cubano Rub
3 x Garlic cloves - Chopped
50ml x Olive oil
250g x Black rice – Cooked & Drained
½ bunch x Coriander
2 x limes (Zest & Juice)
200g x Grated Manchego Cheese
2 x Avocados - Mashed
8 x Large Flour Wraps
2lt x Veg oil (for frying)
100g x Flour
100g x Water
150g x Sour Cream
1 x Recipe of Chimichurri
For the Paste
Into a large fry pan, add half of the olive oil & the chicken thighs, cook for 7-10 minutes then remove from the pan & chop up into small pieces – the smaller the better for this recipe.
Into the same pan, add the rest of the olive oil, diced onions, garlic, Cubano rub & cook for 5 minutes until slightly caramelised.
Add the chopped chicken back to the pan, with the lime juice & zest, coriander & mix through,
Remove from the pan & allow to cool slightly
Lay out your wraps & place 3 tbsp of rice on the bottom layer, then 3 tbsp of the chicken mix on top of that, lay over the top some Grated Manchego Cheese & roll up your chimichangas & set aside
Into a large pot, add the oil & heat to 180°c
Gently fry the Chimichangas until golden brown &
Drain on paper towel.
To glue them together
mix the water & flour to make a paste & spread it on the edges of the wrap before filling.
Plate up with some of your smashed avocado, a few spoonful’s of Chimichurri & a nice dollop of Sour cream – DIG IN!