Nicker'S Pulled Chicken Burritos - cooking recipe

Ingredients

Pulled Chicken
4 chicken breasts
2 garlic cloves, minced (2 teaspoons)
1/3 cup salsa
1/2 medium yellow onion, finely chopped
2 cups chicken broth
1 (796 ml) can diced tomatoes
1 lime
1 teaspoon cumin
2 1/2 teaspoons paprika
1/2 teaspoon coriander
1/4 teaspoon onion powder (optional. I don't use)
1/4 teaspoon garlic powder (optional. I don't use)
1 teaspoon Tabasco sauce
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup cilantro, chopped
Black Beans
1 cup dried black beans
1 bay leaf
3 sprigs cilantro (leaves and stems)
4 cups water
2/3 cup chicken broth
1/4 teaspoon coriander
1/2 teaspoon salt
1/4 teaspoon cumin
1 lime
Cilantro Lime Rice
1 cup basmati rice
2 tablespoons butter
1 bay leaf
2 cups water
1 teaspoon salt
2 tablespoons cilantro, chopped
1/2 lime
1/2 lemon
Vegetables
1 large red pepper, sliced
1 large green pepper, sliced
1 medium onion, sliced
1 tablespoon olive oil
1 tablespoon butter
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
Burritos
8 large flour tortillas
2 cups cheese, shredded (your favourite kind ie cheddar, TexMex, Montery Jack)
1 (500 ml) container sour cream
1 cup cilantro, chopped

Preparation

Put beans in a bowl and cover with 5 cups of cold water. Soak beans for at least 8 hours or overnight. (This makes the beans less gassy and increases the nutritional value of the beans).
Boil chicken in hot water for 10-15 minutes or until almost fully cooked and easy to shred. Shred chicken once cooled and set aside.
Combine shredded chicken, chicken broth, garlic, salsa, yellow onion, tomatoes, juice of lime, cumin, coriander, paprika, onion powder, garlic powder, Tabasco, salt, pepper, and cilantro in a crock pot and simmer on low for 8 hours.
Prepare Salsa (See my recipe Nicker's Salsa) and let sit in fridge while chicken cooks.
Prepare Guacamole (See my recipe Nicker's Guacamole) and let sit in fridge while chicken cooks.
Drain the beans you have been soaking and rinse them REALLY well.
Put the beans in a pot and cover with 4 cups water. Add bay leaf and cilantro. Bring to a boil then reduce heat and simmer until the beans are tender but firm. Check occasionally to see if you need to add more water. Beans should take 40 min to 1 hour to cook.
Once beans are cooked drain any remaining water and remove the bay leaf and cilantro. Add the chicken broth, coriander, cumin, salt. Bring to a boil, reduce heat and simmer for 7 minutes. Add the juice of 1 lime and gently smoosh some of the beans slightly with the back of a spoon or spatula (don't over smoosh).
Set a medium heavy pot over medium heat, add 1 Tablespoon butter, bay leaf and rice. Saute rice for about 2 minutes, stirring constantly. Next pour in water and salt. Bring to a boil. Once boiling, cover pot and reduce heat to a simmer. Simmer covered for about 15-17 minutes, until water is absorbed and rice is fluffy. Remove from heat. Remove bay leaf. Stir in 1 Tablespoon of butter, cilantro, lime juice and lemon juice. Stir until well combined.
Heat oil in frying pan on high heat until it starts to smoke. Add butter and peppers and onion. Saute with salt and pepper until vegetables are cooked but crisp and making a sizzling sound. Remove from heat immediately.
Set up your burrito building station where each person can put what they want in their burrito. Don't fill up the burritos too much or you won't be able to fold them. Fold the burrito and fry on all sides on high heat so that the burritos don't get soggy.