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Crispy Rice Chicken Tacos. Recipe ↓ #tacos #rice #ricerecipe #leftoverricerecipe #recipe



Crispy Rice Chicken Tacos. Recipe ↓

■ INGREDIENTS
For the rice tortillas:
• cooked rice – 2 cups
• olive oil – 1 tbsp
• water or milk – 2-3 tbsp
• salt & black pepper – to taste

For the filling:
• chicken breast – 2, diced
• onion – 1 small, chopped
• garlic – 2 cloves, minced
• olive oil – 1 tbsp
• salt & pepper – to taste
• paprika or chili powder – ½ tsp
• ketchup – 2 tbsp
• sriracha – 1 tsp (optional)

Extras:
• shredded cheese
• fresh herbs
• butter or oil (for frying)

■ HOW TO COOK:
1. Add the cooked rice, olive oil, salt, pepper, and water (or milk) to a blender. Blend until you get a thick, sticky mixture.

2. Have some parchment paper ready for all your tortillas, so it’s easier to stack and fold them before frying. Place the mixture between parchment paper or plastic wrap. Press it flat into tortilla-sized circles.

3. Heat a pan with a little oil over medium heat. Fry each rice tortilla for 3-4 minutes per side until golden and crispy. Set aside.

4. In the same pan, heat olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until soft. Add the garlic and cook for 30-40 seconds until fragrant.

5. Add diced chicken, salt, pepper, and paprika. Cook for 5-7 minutes, stirring, until the chicken is golden and fully cooked.

6. Add ketchup and sriracha. Stir and cook for 1-2 minutes until everything is coated and slightly sticky.

7. Add cheese to each tortilla, then the chicken filling. Fold and fry for 1-2 minutes per side until crispy and melted inside (recommend). You can also bake it: brush tortillas with oil, place them standing up on a tray, and bake at 400°F (200°C) for 10-12 minutes (I don’t recommend it – if there isn’t enough space between the tortillas, the rice won’t crisp up and will just get soggy from the oil and the chicken sauce).

■ Quick sauce:
Mix: 3 tbsp yogurt or mayo + 1 tsp lemon juice + 1 clove garlic + salt + chopped cilantro. Optional add-ins: honey, mustard, sriracha

■ INFO (approx.):
Prep: 10 min Cook: 35 min
Serves: 2-3
~520 kcal | 38 g protein | 22 g fat | 45 g carbs (per serving)

#chickentacos #chickenburrito #tacoplatter

22 Comments

  1. @alexcookjoy

    ■ INGREDIENTS
    For the rice tortillas:
    • cooked rice – 2 cups
    • olive oil – 1 tbsp
    • water or milk – 2-3 tbsp
    • salt & black pepper – to taste

    For the filling:
    • chicken breast – 2, diced
    • onion – 1 small, chopped
    • garlic – 2 cloves, minced
    • olive oil – 1 tbsp
    • salt & pepper – to taste
    • paprika or chili powder – ½ tsp
    • ketchup – 2 tbsp
    • sriracha – 1 tsp (optional)

    Extras:
    • shredded cheese
    • fresh herbs
    • butter or oil (for frying)

    ■ HOW TO COOK:
    1. Add the cooked rice, olive oil, salt, pepper, and water (or milk) to a blender. Blend until you get a thick, sticky mixture.

    2. Have some parchment paper ready for all your tortillas, so it’s easier to stack and fold them before frying. Place the mixture between parchment paper or plastic wrap. Press it flat into tortilla-sized circles.

    3. Heat a pan with a little oil over medium heat. Fry each rice tortilla for 3-4 minutes per side until golden and crispy. Set aside.

    4. In the same pan, heat olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until soft. Add the garlic and cook for 30-40 seconds until fragrant.

    5. Add diced chicken, salt, pepper, and paprika. Cook for 5-7 minutes, stirring, until the chicken is golden and fully cooked.

    6. Add ketchup and sriracha. Stir and cook for 1-2 minutes until everything is coated and slightly sticky.

    7. Add cheese to each tortilla, then the chicken filling. Fold and fry for 1-2 minutes per side until crispy and melted inside (recommend). You can also bake it: brush tortillas with oil, place them standing up on a tray, and bake at 400°F (200°C) for 10-12 minutes (I don’t recommend it – if there isn’t enough space between the tortillas, the rice won’t crisp up and will just get soggy from the oil and the chicken sauce).

    ■ Quick sauce:
    Mix: 3 tbsp yogurt or mayo + 1 tsp lemon juice + 1 clove garlic + salt + chopped cilantro. Optional add-ins: honey, mustard, sriracha

    ■ INFO (approx.):
    Prep: 10 min Cook: 35 min
    Serves: 2-3
    ~520 kcal | 38 g protein | 22 g fat | 45 g carbs (per serving)

  4. @sloreedz

    my mom told me that she saw online that left over rice (over 24hrs old) is toxic, even if it was in the fridge. I took her brown card.

  11. @Nutzac

    Finally an original idea of mixing cultures.. as a member of the mexican delegation i 100% support this 😂😂😂😂😂

  12. @MrMandalorian88

    Yeah, no thanks I’ll stick with an actual corn flour or MASA tortilla. I understand, cultural blending of foods flavors and umami but sometimes you’re just desperately grasping, and we can tell you are in this video by the face you make when you first eat it because that’s not a happy this is a good taste looking face

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