Jerk Chicken Burritos

These are by far the best burritos I’ve ever had. When I was thinking about how to put this together, I wanted to make something different than what everyone else has out there. I noticed everyone has whole black beans and usually some rice thrown in. I figured, hey, the beans should probably be smashed and the rice would be excess overkill. I didn’t want to take away from the main character of this burrito, the chicken. I decided to use a provolone cheese for these burritos instead of the customary yellow cheese or monterey and I’m glad I did. It came together wonderfully!

4 medium chicken breast

1 small yellow onion, diced

2 green onions, sliced

3 small cloves garlic, minced

1 orange habanero, sliced

2/3 c cilantro, rough chopped

2 tbs soy sauce

1 tbs lime juice

1 tbs brown sugar

1 tsp ginger powder

1/4 tsp clove

3/4 tsp cinnamon

3/4 c vegetable oil

1 large sweet potato, peeled and diced

1 1/2 tbs vegetable oil

salt and pepper to taste

1-15.25 oz can black beans, 1/4 c liquid reserved

4 burrito sized tortillas

8 slices provolone cheese

fresh cilantro, chopped for garnish

Preheat the oven to 400 degrees

Combine the first 13 ingredients in a seal bag, making sure to coat the chicken well with the marinade. Transfer to the fridge and marinade for a minimum of 1 hour, but preferably over night. When you are ready to start preparing the burritos, scatter the sweet potatoes on a nonstick lined sheet pan. Toss with oil and sprinkle with salt and pepper. Bake at 400 degrees for roughly 30 minutes, or until tender. Remove from oven and preheat the broiler. Make sure the oven rack is set in the center of the oven. If you have a double oven you can cook your chicken and potatoes at the same time. Spray a sheet pan thoroughly with nonstick cooking spray. Arrange the chicken on the sheet pan and pour the marinade over the chicken. Cook under broiler for 20-30 minutes until breasts are cooked through and they have begun to caramelize on the tops. Remove from oven and allow to rest 8-10 minutes. While the chicken is resting, heat up the beans and reserved liquid in a sauce pot. As the beans soften up, smash with a whisk or masher. Heat the tortillas a bit to soften them up. This can be done for a few seconds in the microwave, on the stove top or on a flattop or comal. Once the chicken has rested, slice up each breast as you see in the picture. Place two slices of cheese down the center of each warmed tortilla. Spread about 1/2 c smashed black beans over the cheese and top with some diced sweet potato. Add one breast to each burrito and spoon some of that marinade over the top of the chicken. Sprinkle with cilantro and roll that baby up. Fold in the two shorter sides and fold over one longer side, tucking as you roll and there you have an AMAZING burrito!

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