1 1/4 cups chicken broth
1 tablespoon minced canned chipotle chiles in adobo sauce
1/2 cup long-grain white rice
Salt and pepper
2 (6-ounce) boneless, skinless chicken breasts (I used 16 ounces of chicken)
1 tablespoon plus 3 cups vegetable oil
1 onion, finely chopped
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 (15-ounce) can pinto beans, rinsed
4 ounces sharp cheddar cheese, shredded (1 cup)
1/3 cup chopped fresh cilantro
1 tablespoon flour
1 tablespoon water
8 Tortilla Land flour tortillas (sold at Costco)
Whisk broth and chipotles together in 2-cup liquid measuring cup.
Combine 1/2 cup chipotle broth, rice, and 1/4 teaspoon salt in small bowl. Cover tightly with plastic wrap, and microwave until liquid is completely absorbed, about 5 minutes.
Pat chicken dry with paper towels, and season with salt and pepper.
Heat 1 tablespoon oil in Dutch oven over medium-high heat. Add onions, and cook until softened, about 5 minutes.
Stir in garlic, chili powder, and cumin, and cook until fragrant, about 30 seconds.
Add remaining chipotle broth, parcooked rice, and beans, and bring mixture to a boil.
Reduce heat to medium-low. Nestle chicken in the rice and bean mixture, cover, and cook until chicken registers 160 degrees and rice is tender, about 15 minutes. Turn chicken halfway through.
Transfer chicken to cutting board, and let rest 10 minutes. Dice chicken, and stir chicken, cheddar, and cilantro into the rice and bean mixture.
When ready to fry chimichangas, in a large pot or Dutch oven, heat 3 cups oil to 325 degrees.
In a small bowl, stir together the flour and water.
Working with one tortilla at a time, place a generous spoonful of the chicken mixture in the center of the tortilla. Using a pastry brush, brush the flour mixture around the outside edge of the tortilla. Wrap the top and bottom of the tortilla over the filling. Then brush the ends with a little more paste and fold them up and press to seal.
Fry two chimichangas at a time by placing them in the oil seam side down. Fry until deep golden brown, about 5 minutes per side. (If you use regular flour tortillas, this may only take 2 minutes per side.)
Drain chimichangas on wire rack set inside sheet pan.
Repeat with remaining chimichangas, making sure to maintain oil temperature at 325 degrees.
Note: If you fear frying, the chicken, rice, and bean mixture would also make a great burrito or quesadilla filling.