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Mexican: Chimichangas de Pollo

Source of Recipe


Cocinas de New Mexico






List of Ingredients



• 1 (3-1/2 lb.) whole chicken
  
• 6 cups water
  
• 1 medium onion, studded with 2 whole cloves
  
• 2 stalks celery
  
• 2 large garlic cloves, peeled and left whole
  
• 1 bay leaf
  
• *
  
• 2 Tbsp shortening
  
• 1 large onion, thinly sliced
  
• 1 garlic clove, minced
  
• 1 large tomato, cored and diced
  
• 1 jalapeno chile
  
• 1 tsp salt
  
• 1/8 tsp black pepper
  
• 1/4 tsp crushed oregano
  
• 1/4 tsp crushed basil
  
• 1/8 tsp cinnamon
  
• 8 flour tortillas, warmed
  
• Shortening
  
• 2 cups sour cream, optional
  
• 1 cup guacamole, optional
  
• 2 cups grated Cheddar cheese, optional
  
• Shredded lettuce and tomato wedges, optional
  






Instructions



1. Place the chicken, water, onion, celery, 2 garlic cloves and bay leaf in a medium-size stewing pot. Cook chicken over medium heat for approximately 1-1/2 hours or until the chicken is tender. Allow chicken to cool, remove meat from bones, and chop. (Broth from chicken may be reserved for future use.)
   
   
2. Place 2 tablespoons shortening, sliced onion, and the minced garlic in a medium skillet and saute mixture over medium heat until onion is tender. Add the chopped chicken, tomato, jalapeno chile and remaining seasonings and simmer over low heat for 10 to 15 minutes.
   
   
3. Place approximately 1/2 cup of the chicken mixture horizontally across the bottom half of each tortilla. Do not extend the mixture beyond 1-1/2 inches at the sides and bottom. Fold the sides in over the filling and roll the tortilla jelly-roll style. Secure each roll with a toothpick.
   
   
4. Heat 2 inches of shortening in a heavy pan over medium-high heat.
   
   
5. Fry each rolled tortilla in hot shortening until crisp and lightly browned. Drain on absorbent towels.
   
   
6. Assemble the chimichangas by placing each rolled tortilla on a plate and garnish with 1/4 cup of sour cream, 2 tablespoons of guacamole, 1/3 cup of Cheddar cheese, and lettuce and tomato wedges.
   
   Makes 8 servings.