Fried Chicken Chimichangas

Ingredients
1 ³⁄₄ cups chicken broth
1 tablespoon chipotles, canned in adobo sauce, minced
¹⁄₂ cup white rice
Salt and pepper
12 ounces boneless, skinless chicken breasts
1 tablespoon plus 3 cups peanut or vegetable oil
1 onion, chopped fine
2 cloves garlic, minced
1 teaspoon chili powder
¹⁄₂ teaspoon ground cumin
1 (15 ounce) can pinto beans, rinsed
4 ounces sharp cheddar cheese, shredded, or Mexican cheese blend
¹⁄₃ cup fresh cilantro, chopped
1 tablespoon all purpose flour
1 tablespoon water
4 (10 inches diameter) flour tortillas

Instructions
1. Whisk broth and chipotle together in 2-cup liquid measuring cup. Combine ¹⁄₂ cup chipotle broth, rice, and ¹⁄₄ teaspoon salt in bowl. Cover bowl and microwave until liquid is completely absorbed, about 5 minutes. Meanwhile, pat chicken dry with paper towels and season with salt and pepper.

2. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add onion and cook until softened, about 5 minutes. Stir in garlic, chili powder, and cumin and cook until fragrant, about 30 seconds. Add remaining 1 ¹⁄₄ cup chipotle broth, partially cooked rice, and beans and bring to boil.

3. Reduce heat to medium-low, add chicken, and cook, covered, until chicken registers 160*F, and rice is tender, about 15 minutes, flipping chicken halfway through. Transfer chicken to cutting board and rest for 5 to 10 minutes. Cut chicken into ¹⁄₂-inch pieces and combine with rice and bean mixture, cheddar, and cilantro in large bowl. Wash now-empty pot.

4. Whisk flour and water together in bowl. Stack tortillas on plate and microwave, covered, until pliable, about 1 minute. Working 1 at a time, place one-quarter of chicken mixture in center of warm tortilla. Brush edges of tortilla with flour paste. Wrap top and bottom of tortilla tightly over filling. Brush ends of tortilla with paste and fold into center, pressing firmly to seal.

5. Heat remaining 3 cups oil in clean pot over medium-high heat until 325*F. Place 2 chimichangas, seam side down, in oil. Fry, adjusting burner as necessary to maintain oil temperature between 300 and 325*F, until chimichangas are deep golden brown, about 2 minutes per side. Drain on wire rack set inside rimmed baking sheet. Bring oil back to 325*F and repeat with remaining chimichangas. Serve.

Comments
This recipe is from the 2011 Cook’s Country Annual.  I love chimichangas and this method to make them at home seems to have worked rather well!  I think I would have been happier if I had made some sort of thin cheese sauce for the top, or something similar, but for a first attempt I’m really pleased with how well these turned out.  The combination of flavors in the chimichangas was pretty great too.  Feel free to fill the chimichangas with anything you’d like!

Cook’s Country 2011