WHY THIS RECIPE WORKS: To create great chicken chimichangas, we cooked the chicken right in a flavorful chile sauce. This kept the chicken moist and tender and ensured that it was packed with plenty of chile flavor. A bit of
flour and some mashed pinto beans thickened the sauce and filling nicely. Cheddar cheese provided a complementary tang. We assembled and fried the chimichangas using the same method we used for our Chorizo and Black Bean Chimichangas. Serve with salsa.

Serves 4

INGREDIENTS

• 1 cup plus 2 tablespoons water
• ½ cup long-grain white rice, rinsed
• Salt and pepper
• 2 tablespoons minced fresh cilantro
• 1 scallion, sliced thin
• 1 tablespoon plus 3 cups vegetable oil
• 1 onion, chopped fine
• 2 tablespoons ancho chile powder
• 1 tablespoon minced canned chipotle chile in adobo sauce
• 2 garlic cloves, minced
• ½ teaspoon ground cumin
• 1 cup chicken broth
• 1 pound boneless, skinless chicken breasts, trimmed
• 1 (15-ounce) can pinto beans, rinsed
• 2 tablespoons all-purpose flour
• 4 (10-inch) flour tortillas
• 4 ounces sharp cheddar cheese, shredded (1 cup)

INSTRUCTIONS

1. In a small saucepan, bring 1 cup water, rice, and ¼ teaspoon salt to boil over medium-high heat.
2. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
3. Remove rice from heat and let sit, covered, for 10 minutes.
4. Add cilantro and scallion and fluff with fork to incorporate; cover to keep warm.
5. In a 12-inch nonstick skillet, heat 1 tablespoon oil over medium heat until shimmering.
6. Add onion and cook until softened, about 5 minutes.
7. Stir in chile powder, chipotle, garlic, and cumin and cook until fragrant, about 1 minute.
8. Stir in broth and bring to simmer.
9. Nestle chicken into sauce. Cover, reduce heat to medium-low, and cook until chicken registers 160 degrees, 10 to 15 minutes, flipping halfway through cooking.
10. Transfer chicken to a cutting board, let cool slightly, then cut crosswise into very thin pieces.
11. Continue to simmer sauce until thickened and measures ½ cup, about 10 minutes; remove from heat.
12. Coarsely mash half of beans in a bowl using a potato masher, then add to sauce with remaining beans and sliced chicken.
13. Whisk flour and remaining 2 tablespoons water together in a bowl.
14. Wrap tortillas in a damp dish towel and microwave until warm and pliable, about 1 minute.
15. Lay warm tortillas on the counter.
16. Mound rice, chicken-bean mixture, and cheddar across the center of tortillas.
17. Working with 1 tortilla at a time, brush edges of tortilla with flour paste, then wrap top and bottom of tortilla tightly over filling and press firmly to seal.
18. Brush ends of tortilla thoroughly with paste, fold into the center, and press firmly to seal.
19. Adjust oven rack to the middle position and heat oven to 200 degrees.
20. Line a plate with several layers of paper towels.
21. Set wire rack in a rimmed baking sheet.
22. Heat remaining 3 cups oil in a Dutch oven over medium-high heat to 325 degrees.
23. Place 2 chimichangas, seam side down, in oil.
24. Fry, turning as needed, until well-browned on both sides, about 4 minutes, adjusting the burner as necessary to maintain oil temperature between 300 and 325 degrees.
25. Let drain briefly on paper towels, then transfer to wire rack and keep warm in the oven while frying the remaining 2 chimichangas.
26. Serve the chimichangas.