Chicken burritos with beans and red cabbage in spicy sauce

Ingredients:

To prepare chicken breasts:

• 4 whole bone-in chicken breasts with skin or 3 whole broiler chickens (1800 g each)
• 1 tbsp. black peppercorns
• 8 cloves garlic, crushed
• 4 large bay leaves
• 4 carrots, coarsely chopped
• 4 stalks celery, coarsely chopped
• 2 lemons, cut into slices
• 2 onions, cut into quarters
• A bunch of fresh herbs: parsley, rosemary and thyme, tie with kitchen string
• Coarse salt

To prepare the filling:

• 2 cans (400g each) of baked beans in tomato sauce
• 350 g hot white cheddar
• 2 shots of tequila or mezcal (88 ml)
• 3 – 4 dried guajillo peppers or New Mexico red chili peppers, stemmed and seeded
• 2.5 cups chicken broth
• 1 tbsp. natural ketchup
• 1/4 cup plus 2 tablespoons apple cider vinegar
• 2 tbsp. l. brown sugar
• 2 tbsp. Worcestershire sauce
• 2 tablespoons dark maple syrup
• 4 cloves of garlic
• Coarse salt
• 3 limes
• 1 small orange
• 1/3 tbsp. plus 1 tbsp. l. olive oil
• 4 slices smoked bacon, chopped
• 1 red onion, halved (one half diced)
• 1/4 cup barbecue sauce
• 2 tsp coarsely ground black pepper
• 1 small head red cabbage, finely shredded (approx. 450g)
• 8 large wheat tortillas
  (recipe wheat tortillas, recipe corn tortillas)

Preparation:

1. Prepare chicken breasts: Place the meat in a very large cooking pot, or divide between two if necessary.
   
   Place peppercorns, garlic, bay leaves, carrots, celery, lemons, onions, and a bunch of herbs next to the pan, and sprinkle with salt. Add enough water to completely cover the meat. Bring to a boil. Then reduce the heat and, turning occasionally, let the meat simmer for 1.5 hours.
   
   Remove the chicken breasts from the broth and let cool. Once the breasts have cooled, remove the meat from the bone and skin, then chop finely. Strain the broth, reserving 2.5 cups for the sauce, and set the rest aside for another use (you should have 4-5 liters of broth).
2. Prepare the sauce: Cook the chili peppers in a large skillet over medium heat, turning occasionally, until golden brown, 2 to 3 minutes.
   
   Add the broth and bring to a boil. Reduce the heat and simmer until the chilies are soft, 15 to 20 minutes. Pour the chili and broth mixture from the pan into a food processor and blend until smooth. Finely grate 1 tablespoon each of orange and lime zest.
3. Heat the pan again, pour in the broth, tequila, 2 tablespoons of apple cider vinegar, maple syrup, Worcestershire sauce, juice of the orange and one lime.
   
   Add grated orange and lime zest, ketchup, brown sugar, and 2 minced garlic cloves; cook, stirring, for 20 minutes. Add 4 cups of chicken and toss with the sauce. Keep warm.
4. Prepare the beans: Fry the bacon in a tablespoon of olive oil in a shallow frying pan over medium heat. Add the chopped onion and 2 crushed garlic cloves and cook until softened, 3 to 4 minutes.
   
   Stir in baked beans, barbecue sauce and black pepper and cook, stirring, until heated through.
5. Prepare red cabbage: In a large bowl, combine 1/4 cup apple cider vinegar with the juice of the remaining 2 limes, add the red cabbage, 1/3 cup olive oil, and the remaining thinly sliced ​​onion half. Stir and season with salt and pepper. Squeeze out any excess liquid before using.
6. Fry the wheat tortillas for 30 seconds on each side. Place a piece of chicken on the edge of each tortilla, top with beans, cabbage, and a little cheddar, then roll tightly. Serve the burritos immediately.
   
   We invite you to view everything recipes from Rachel Ray.