Chef Joe Cipro's recipe of the week

Pulled Chicken Burrito With Cilantro & Lime Crème




Ingredients (serves 4)

4 chicken thighs

2 dried ancho chiles (seeds removed)

2 dried chipotle peppers (seeds removed)

2 qts of chicken stock

4 whole wheat tortillas

1/2 c chopped cilantro

1/4 c fresh squeezed lime juice

2 avocados

1 head of iceberg lettuce (sliced thin)

3 Tbsp tomato paste

1 Tbsp sriracha or favorite hot sauce

1/4 c crème fraiche

2 Tbsp mayonnaise

2 Tbsp sour cream

1 Tbsp olive oil

1 onion (rough chopped)

2 carrots (peeled and chopped)

4 stalks of celery (chopped)

2 cloves of garlic

1 bay leaf

2 Tbsp ground cumin

1 Tbsp Worcestershire sauce

1 tsp Cheyenne pepper

2 Tbsp paprika

Directions

Begin seasoning the chicken thighs with salt and pepper. Sear them, skin down, in a medium sized pot over medium-high heat.

When the fat begins to render after about a minute on a high sear, turn the heat down to medium and allow the fat to render and the skin to crisp over a medium heat for about 10 minutes.

When the skin is crisp, remove the chicken thighs from the pot. Sauté the chopped onions, celery, garlic, and carrots in the chicken fat. When the vegetables begin to soften, deglaze the pan with one and a half quarts of the chicken stock. Add the soy sauce, Worcestershire sauce, tomato paste, bay leaf, and spices. Bring to a boil and place the chicken thighs flesh down in the liquid.

Reduce to a simmer. Cover and place in a 300-degree oven for three hours. After three hours, remove the thighs and allow them to cool enough to be handled.

While the chicken is cooling, reduce the cooking liquid by half, then blend until smooth. Place the dried chiles in the hot liquid and allow them to steep for 20 minutes. Then, re-blend the entire mixture.

Once the chicken has cooled, pull the meat off the bone and mix it back into the sauce. Scoop this mixture into the center of a soft tortilla, wrap it up, and place it folded side down on a baking sheet. Bake in the oven for five minutes at 350 degrees.

While the tortilla is cooking, slice the avocado and mix the sour cream, crème fraiche, mayonnaise, lime juice, olive oil, and cilantro with a little bit of salt.

When the tortilla is baked, cut it in two and serve with the lettuce, creme, and avocado.