Spicy Chicken Burrito: Recipe, Ingredients, and Delicious Variations

Spicy Chicken Burrito: Prepare to ignite your taste buds with a flavor explosion! Forget bland lunches and boring dinners; this recipe will transform your mealtime into a fiesta. Imagine tender, juicy chicken, marinated in a fiery blend of spices, nestled in a warm tortilla with all your favorite fixings. Are you ready to experience burrito bliss?

The burrito, a staple of Mexican-American cuisine, has a fascinating history. While its exact origins are debated, many believe it evolved from the need for a convenient and portable meal for field workers. The word “burrito” itself translates to “little donkey,” perhaps referencing the rolled shape resembling the packs donkeys carried. Over time, the burrito has evolved from a simple wrap to a culinary canvas, allowing for endless variations and flavor combinations.

People adore the Spicy Chicken Burrito for its incredible versatility and satisfying combination of textures and tastes. The heat from the spices perfectly complements the savory chicken, while the creamy guacamole and tangy salsa add layers of complexity. It’s a complete meal in one convenient package, making it perfect for busy weeknights or a quick and delicious lunch. Plus, who can resist the satisfying crunch of fresh vegetables and the comforting warmth of a perfectly grilled tortilla? This Spicy Chicken Burrito is guaranteed to become a new favorite!

this Recipe

Ingredients:

• For the Chicken Marinade:
• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup olive oil
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 tablespoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (adjust to your spice preference)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons lime juice
• For the Rice:
• 1 cup long-grain rice, rinsed
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• For the Black Beans:
• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/4 cup chicken broth or water
• Salt and pepper to taste
• For the Pico de Gallo:
• 2 medium tomatoes, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced (optional)
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice
• Salt to taste
• For the Guacamole:
• 2 ripe avocados
• 1/4 red onion, finely chopped
• 1 jalapeño, seeded and minced (optional)
• 2 tablespoons lime juice
• 1/4 cup chopped cilantro
• Salt and pepper to taste
• Other:
• 8-10 large flour tortillas
• Shredded cheddar cheese or Monterey Jack cheese
• Sour cream (optional)
• Hot sauce (optional)

Marinating the Chicken:

Okay, let’s get started with the most important part – the chicken! This is where the “spicy” in our Spicy Chicken Burrito really comes to life. Trust me, a good marinade makes all the difference.

1. In a medium bowl, whisk together the olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, oregano, salt, pepper, and lime juice. Make sure everything is well combined. This is your flavor bomb!
2. Add the cubed chicken to the bowl and toss to coat evenly. Ensure every piece of chicken is covered in that delicious marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or preferably for 2-4 hours. The longer it marinates, the more flavorful and tender the chicken will be. I usually aim for at least an hour if I have the time. You can even marinate it overnight for maximum flavor!

Cooking the Chicken:

Now that our chicken has had a good soak in the marinade, it’s time to cook it up! We want it to be juicy and cooked through, with a nice little char on the outside.

1. Heat a large skillet or grill pan over medium-high heat. Add a tablespoon of olive oil to the pan.
2. Remove the chicken from the marinade, letting any excess drip off. Be careful not to overcrowd the pan; you may need to cook the chicken in batches to ensure even cooking.
3. Cook the chicken for about 6-8 minutes, turning occasionally, until it’s cooked through and has a slight char on the outside. The internal temperature should reach 165°F (74°C). Use a meat thermometer to be sure!
4. Once the chicken is cooked, remove it from the pan and set it aside. Let it rest for a few minutes before shredding it slightly with two forks. This helps retain the juices.

Preparing the Rice:

Next up, let’s make some flavorful rice to complement our spicy chicken. This isn’t just plain rice; we’re adding some extra spices to make it burrito-worthy!

1. Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
2. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes.
3. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
4. Stir in the rinsed rice, cumin, and chili powder. Cook for 1 minute, stirring constantly, to toast the rice and spices.
5. Pour in the chicken broth and bring to a boil.
6. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
7. Remove the saucepan from the heat and let it sit, covered, for 5 minutes. This allows the rice to steam and become fluffy.
8. Fluff the rice with a fork before serving.

Making the Black Beans:

Black beans are a must-have in any good burrito! We’re going to jazz them up with some simple spices to make them extra delicious.

1. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the rinsed and drained black beans, cumin, and chili powder.
4. Pour in the chicken broth or water and bring to a simmer.
5. Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the beans are heated through and the flavors have melded.
6. Season with salt and pepper to taste. You can mash some of the beans with a fork for a creamier texture, if you like.

Whipping Up the Pico de Gallo:

Fresh pico de gallo adds a burst of freshness and acidity to balance the richness of the other ingredients. It’s super easy to make!

1. In a medium bowl, combine the diced tomatoes, chopped red onion, minced jalapeño (if using), chopped cilantro, and lime juice.
2. Season with salt to taste.
3. Stir well and let it sit for at least 10 minutes to allow the flavors to meld. The longer it sits, the better it tastes!

Creating the Guacamole:

Creamy guacamole is another essential burrito component. Don’t skimp on the lime juice – it keeps the avocado from browning and adds a bright flavor.

1. In a medium bowl, mash the avocados with a fork until smooth or slightly chunky, depending on your preference.
2. Add the chopped red onion, minced jalapeño (if using), lime juice, and chopped cilantro.
3. Season with salt and pepper to taste.
4. Stir well to combine.
5. Taste and adjust seasonings as needed.

Assembling the Burritos:

Alright, we’ve made all the components, now for the fun part – assembling our Spicy Chicken Burritos! This is where you can customize them to your liking.

1. Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them more pliable and easier to roll.
2. Lay a tortilla flat on a clean surface.
3. Spread a thin layer of rice in the center of the tortilla, leaving about 2 inches of space around the edges.
4. Top with a generous portion of the shredded chicken.
5. Add a spoonful of black beans.
6. Sprinkle with shredded cheddar cheese or Monterey Jack cheese.
7. Add a scoop of pico de gallo and guacamole.
8. If desired, add a dollop of sour cream and a drizzle of hot sauce.
9. To fold the burrito, fold in the sides of the tortilla towards the center.
10. Then, fold the bottom of the tortilla up and over the filling, tuck

    

    Conclusion:

    This Spicy Chicken Burrito recipe is more than just a meal; it’s an experience! From the juicy, flavorful chicken to the perfectly balanced blend of spices and fresh ingredients, every bite is a fiesta in your mouth. I truly believe this is a must-try recipe for anyone who loves bold flavors and satisfying comfort food. It’s quick enough for a weeknight dinner but impressive enough to serve to guests.

    But why is this particular burrito so special? It’s all about the layers of flavor. The marinade tenderizes the chicken and infuses it with a smoky, spicy kick that you just won’t find in your average burrito. Then, the combination of creamy avocado, tangy salsa, and perfectly cooked rice creates a symphony of textures and tastes that will leave you wanting more. Plus, it’s incredibly versatile!

    Looking for serving suggestions? I love to serve these burritos with a side of homemade guacamole and tortilla chips for a complete Mexican-inspired feast. A dollop of sour cream or Greek yogurt can also add a cooling element to balance the spice. And don’t forget the hot sauce! Choose your favorite variety to kick up the heat even further.

    Now, let’s talk variations. Feel free to customize this recipe to your liking! If you’re not a fan of spicy food, you can easily reduce the amount of chili powder or cayenne pepper in the marinade. You could also swap out the chicken for shredded pork or beef. Vegetarian? No problem! Simply replace the chicken with black beans, pinto beans, or a mix of roasted vegetables like bell peppers, onions, and zucchini.

    Another great variation is to add some cheese! A sprinkle of shredded cheddar, Monterey Jack, or pepper jack cheese will add a creamy, melty element to your burrito. You could even add a layer of refried beans for extra heartiness.

    For a lighter option, try making a burrito bowl instead of wrapping it in a tortilla. Simply layer all the ingredients in a bowl and enjoy! This is a great way to reduce the carbs and calories without sacrificing any of the flavor.

    I’ve also experimented with different types of rice. While I typically use white rice, brown rice or even quinoa would work well in this recipe. Each will add a slightly different texture and flavor profile.

    And if you’re feeling adventurous, try grilling your burrito after it’s assembled. This will give the tortilla a crispy, golden-brown crust and melt the cheese inside. Just be sure to brush the tortilla with a little oil or butter before grilling to prevent it from sticking.

    I’m confident that you’ll love this Spicy Chicken Burrito recipe as much as I do. It’s a guaranteed crowd-pleaser that’s perfect for any occasion.

    So, what are you waiting for? Head to the kitchen and give it a try! I’m so excited to hear what you think. Don’t be afraid to get creative and experiment with different ingredients and variations.

    Once you’ve made it, please come back and share your experience in the comments below. I’d love to know what you thought of the recipe and what modifications you made. Did you add any special ingredients? Did you serve it with a particular side dish? Your feedback is invaluable and helps me to improve my recipes.

    Happy cooking, and enjoy your delicious, homemade burritos! I can’t wait to hear all about your culinary adventures!

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    Spicy Chicken Burrito: Recipe, Ingredients, and Delicious Variations

    Flavor-packed Spicy Chicken Burritos with marinated chicken, seasoned rice and black beans, fresh pico de gallo, creamy guacamole, and all your favorite toppings!

    Prep Time45 minutes

    Cook Time45 minutes

    Total Time90

    Category: Lunch

    Yield: 8-10 burritos

    Save This Recipe

    Ingredients

    • 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
    • 1/4 cup olive oil
    • 2 tablespoons chili powder
    • 1 tablespoon smoked paprika
    • 1 tablespoon cumin
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1/2 teaspoon cayenne pepper (adjust to your spice preference)
    • 1 teaspoon dried oregano
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons lime juice
    • 1 cup long-grain rice, rinsed
    • 2 cups chicken broth
    • 1 tablespoon olive oil
    • 1/2 onion, finely chopped
    • 1 clove garlic, minced
    • 1/2 teaspoon cumin
    • 1/4 teaspoon chili powder
    • Salt and pepper to taste
    • 1 tablespoon olive oil
    • 1/2 onion, finely chopped
    • 2 cloves garlic, minced
    • 1 (15-ounce) can black beans, rinsed and drained
    • 1/2 teaspoon cumin
    • 1/4 teaspoon chili powder
    • 1/4 cup chicken broth or water
    • Salt and pepper to taste
    • 2 medium tomatoes, diced
    • 1/2 red onion, finely chopped
    • 1 jalapeño, seeded and minced (optional)
    • 1/4 cup chopped cilantro
    • 2 tablespoons lime juice
    • Salt to taste
    • 2 ripe avocados
    • 1/4 red onion, finely chopped
    • 1 jalapeño, seeded and minced (optional)
    • 2 tablespoons lime juice
    • 1/4 cup chopped cilantro
    • Salt and pepper to taste
    • 8-10 large flour tortillas
    • Shredded cheddar cheese or Monterey Jack cheese
    • Sour cream (optional)
    • Hot sauce (optional)

    Instructions

    1. Marinate the Chicken: In a medium bowl, whisk together the olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, oregano, salt, pepper, and lime juice. Add the cubed chicken and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours (or overnight for maximum flavor).
    2. Cook the Chicken: Heat a large skillet or grill pan over medium-high heat with a tablespoon of olive oil. Remove the chicken from the marinade, letting excess drip off. Cook in batches, if needed, for 6-8 minutes, turning occasionally, until cooked through (internal temperature of 165°F/74°C) and slightly charred. Let rest for a few minutes, then shred slightly with two forks.
    3. Prepare the Rice: Rinse the rice under cold water. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the rinsed rice, cumin, and chili powder. Cook for 1 minute, stirring constantly, to toast the rice and spices. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.
    4. Make the Black Beans: In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the rinsed and drained black beans, cumin, and chili powder. Pour in the chicken broth or water and bring to a simmer. Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the beans are heated through and the flavors have melded. Season with salt and pepper to taste. Mash some of the beans with a fork for a creamier texture, if you like.
    5. Whip Up the Pico de Gallo: In a medium bowl, combine the diced tomatoes, chopped red onion, minced jalapeño (if using), chopped cilantro, and lime juice. Season with salt to taste. Stir well and let it sit for at least 10 minutes to allow the flavors to meld.
    6. Create the Guacamole: In a medium bowl, mash the avocados with a fork until smooth or slightly chunky, depending on your preference. Add the chopped red onion, minced jalapeño (if using), lime juice, and chopped cilantro. Season with salt and pepper to taste. Stir well to combine. Taste and adjust seasonings as needed.
    7. Assemble the Burritos: Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them more pliable and easier to roll. Lay a tortilla flat on a clean surface. Spread a thin layer of rice in the center of the tortilla, leaving about 2 inches of space around the edges. Top with a generous portion of the shredded chicken. Add a spoonful of black beans. Sprinkle with shredded cheddar cheese or Monterey Jack cheese. Add a scoop of pico de gallo and guacamole. If desired, add a dollop of sour cream and a drizzle of hot sauce. To fold the burrito, fold in the sides of the tortilla towards the center. Then, fold the bottom of the tortilla up and over the filling, tuck.

    Notes

    • Adjust the amount of cayenne pepper in the chicken marinade to your spice preference.
    • Marinating the chicken overnight will result in the most flavorful and tender chicken.
    • Be careful not to overcrowd the pan when cooking the chicken to ensure even cooking.
    • Rinsing the rice before cooking helps remove excess starch and prevents it from becoming sticky.
    • You can mash some of the black beans with a fork for a creamier texture, if you like.
    • Let the pico de gallo sit for at least 10 minutes to allow the flavors to meld.
    • Warm the tortillas before assembling the burritos to make them more pliable and easier to roll.
    • Customize your burritos with your favorite toppings!