Since we welcomed a new member to our family, the things I look for in recipes has changed a bit. Instead of a fun cooking project that takes several hours I am currently attracted to recipes which are freezer-friendly, make-ahead and crockpot.
While I was still pregnant I made these chicken burritos with the idea that they reheat easily and individually and they have been great for last minute, low-effort meals now that we have a newborn. Why eat take-out when you can eat something homemade and full of flavour? Not to worry though, I am sure there will still be a few more labour intensive recipes in the future as life settles.
Freezer-Friendly Chicken Burritos(10 burritos)
1. Cook rice according to package directions.
2. While rice is cooking braise the chicken. Remove the skin from the chicken legs. In a mortar and pestle pulverize the cumin and coriander seeds. Sprinkle the chicken with the ground cumin, coriander, and a pinch of salt and pepper. Heat the vegetable oil to medium heat in a medium dutch oven and brown the legs on all sides.
3. Remove the seeds from the jalapeños and slice. Remove the chicken to a plate and add in the jalapeños and the onions. Stir until soft. Stir in the salsa plus 1/2 cup of water and the bay leaf along with the chicken and any juices.
4. Bring to a gentle simmer. Cover and reduce heat to low. Cook for one hour.
5. Remove the chicken from the liquid, if there is more than a 1 cup of liquid bring to a simmer and simmer uncovered until reduce. Shred the chicken and return to the sauce. Combine the rice, refried beans and chicken and taste for seasoning.
6. Assemble the burritos, by placing about 1 cup of the filling in the middle of each tortilla and a few tablespoons of cheese and rolling it up.
7. Serve or save for later, if you wrap them individually in aluminum foil they freeze well and can be reheated easily in the oven or microwave (remove foil before using microwave).