Step 1: You will need
- 4 Large Flour Tortillas
- 450 g Chicken thighs, boned and skinned
- 1/2 cups (120ml) Refried Beans
- 1/2 cups (120ml) Chopped Onions
- 1/2 cups (120ml) Chopped Bell Peppers
- 1/2 tsp Chopped Garlic
- 1/4 tsp Salt to taste
- Pepper to taste
- Sour Cream
- Pico de Gallo or Salsa
Step 2: Braise The Chicken
First, heat an enamel pot or Dutch oven over medium heat. Add the chicken, onions, bell pepper, tomatoes, salt and pepper. Mix all the ingredients together until the chicken is nicely coated. Then cover for about 45 minutes, stirring occasionally, to allow the chicken to braise. After 45 minutes remove the chicken from the heat and allow it to cool.
Step 3: Shred The Chicken
Once the chicken has completely cooled for a few minutes. Place it on a flat surface, such as a cutting board or plate and begin to shred the chicken. You can use two forks or your hands to shred the chicken. If using the forks, one fork should hold the chick in place as the other fork pulls away at the chicken. If using your finger, just pull the chicken apart until you have shredded the whole pot of chicken.
Step 4: Fill The Tortilla
Heat the refried beans in a sauce pan over medium heat for about 5 minutes or until warm. Then, take the large flour tortilla and place it on a frying pan or griddle that is warm. Heat it on both sides for about a minute or until warm. Repeat this for all the tortillas.
Then, place one tortilla at a time on a flat surface and scoop a couple spoonfuls of refried beans in the middle of the tortilla. Next, place about 1 cup of chicken on top of the beans across the center of the tortilla.
You have the option of adding what El Coyote Café calls "The Works." Which consists of sour cream, guacamole, and pico de gallo. You can place this right in the center on top of the chicken and beans.
Repeat this step for all of the tortillas.
Step 5: Fold The Tortilla
Next you will want to fold the tortilla into the burrito shape. First you want to fold in each side of the tortilla. Then while applying pressure around the middle, fold the piece closest to you over the center of the tortilla. Just continue to roll the tortilla over until the center is resting on the other end of the tortilla.
Repeat this for each of the tortillas.
Step 6: Fry It
Heat up about 2 cups (273 ml) of vegetable oil in a frying pan. Once hot, place the chimichanga in the oil and let it fry for about five minutes on each side. You want the outside shell to be slightly brown and crispy. Remove it from the oil and let the excessive oil drip. Repeat this step for the rest of the chimichangas.
You can serve the chimichanga with sour cream, guacamole, and pico de gallo or salsa if you decided to leave out "The Works".