Creamy Braised Chicken Burritos with Pickled Corn Salsa
Prep
Cook
Total
Yield 4-6 Serving
Ingredients
Braised Chicken:
2 tablespoons olive oil
1 onion sliced
3 garlic cloves, roughly chopped
2 peppers sliced
2 teaspoons salt
3 chicken breasts, about 3 pounds
1/2 teaspoon pepper
1 tablespoon dried parsley
1 tablespoon dried chives
1 tablespoon dried dill
1 teaspoon paprika
1 cup cream cheese
Zest and juice of 1 lime
Salsa:
1 cup corn kernels
1/2 jalapeno, seeded and diced
1/2 cup chopped cilantro
1/2 small red onion, diced
2 tablespoons apple cider vinegar
1 tablespoon olive oil
Juice and zest from 1 lime
1/2 teaspoon cumin seeds
Instructions
Saute the onions, garlic and peppers in olive oil in a large dutch oven over medium high heat until softened, about 5 to 7 minutes.
Add chicken, salt, pepper, paprika, parsley, dill, chives, cream cheese and the zest and juice of 1 lime. Give the whole pot a few stirs then cover and braise in a 400°F oven for 45 - 60 minutes. Peer into the pot and give it a good stir every once in awhile.
Using two forks shred the chicken and let it linger in its sauce.
Make the corn salsa while the chicken braises.
Mix together corn, jalapeño, cilantro, red onion, apple cider vinegar, olive oil, lime, cumin seeds and salt. Let this sit for at least 20 minutes before serving.
Serve the burritos with beans, rice, greens, cilantro and avocado.
Courses Dinner
Recipe by Not Without Salt at http://notwithoutsalt.com/creamy-braised-chicken-burritos-pickled-corn-salsa/