Mandy Chicken & Rice Burritos
Savor the Arabian flavors in a whole new way! Try the Mandy Chicken & Rice Burritos for a taste adventure.
Recipe by: Goody Kitchen
Make the spice blend. Mix all the spices in a sealable container and reserve for use.
For the chicken marinade, put the olive oil, melted butter or ghee, lime juice and 1 tbsp mandi spice mix in a large bowl. Use the coat the chicken, cover with cling film, then marinate in the fridge for at least 1 hour, or ideally overnight.
Remove the chicken from the fridge 30 minutes before ready to cook. Preheat the oven to 200C. Put the chicken in a roasting tray lined with baking paper and roast for 45-60 minutes, or until golden brown and cooked through. Remove from the oven and cover with foil to rest.
For the rice, set a large saucepan with the olive oil a medium heat. Cook the onion for 2-3 minutes then add the garlic. Cook for 1 minute more.
Add the chili, garlic-ginger paste, mandi spice mix, bay leaves and cinnamon then cook for 2 minutes. Stir in the drained rice and cook, stirring well, for 10 minutes.
Pour in the chicken broth and the bloomed saffron, bring to the boil then reduce to a simmer. Cover with foil and the lid then cook over medium-low for 10-15 minutes, checking after 10, until the is cooked.
To smoke the rice, put a charcoal briquette on your stove ring until red hot. Make a double-layered pouch of foil lightly coated with cooking oil. Carefully put the hot coal in the center and nestle it into the rice.
Rest the chicken on top, cover the pan with foil again, and seal with the lid. Leave for 10 minutes.
To assemble the burritos, slather the tortilla with some mayonnaise. Add a small mound of rice, shred the chicken on top and add the capsicum and arugula. Wrap tightly and serve with more mayo for dipping.