Caribbean Burritos with Chicken and Mango Chutney Caribbean Burritos with Chicken and Mango Chutney

Caribbean Burritos with Chicken and Mango Chutney

Boomer Gold

Caribbean burritos garnished with a creamy mixture of potatoes, chicken, carrots and curry. Served with mango chutney and a spicy sauce to taste.

Notes:

You can make the mixture in advance and reheat it in the microwave when ready to make up the burritos.

Prepared mango chutney can be purchased from the Indian foods section at your grocery store. You can use this option to save time.

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Caribbean Burritos with Chicken and Mango Chutney

By Chef Antoine Sicotte

Caribbean Burritos with Chicken and Mango Chutney

Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Boomer Gold

Boomer Gold

Where To Buy

Preparation

In a small saucepan, combine all the ingredients for the mango chutney, then cook over medium heat for about 15 minutes. Set aside and refrigerate.

In a frying pan over medium to high heat, heat the vegetable oil, then fry the onion and chicken for three minutes to brown them. Add the potatoes, carrots, curry powder, apple cider vinegar, and chicken broth. Season to taste. Cover and cook for 15 minutes. Remove the lid and continue cooking for 1 to 2 minutes on low heat to evaporate all the liquid.

Remove from the heat, add the sour cream and coriander, and stir.

Garnish each tortilla with about 1 cup of mixture. Roll it and serve with mango chutney and a bit of spicy sauce as accompaniment.

Step 1 out of 4

In a small saucepan, combine all the ingredients for the mango chutney, then cook over medium heat for about 15 minutes. Set aside and refrigerate.

Step 2 out of 4

In a frying pan over medium to high heat, heat the vegetable oil, then fry the onion and chicken for three minutes to brown them. Add the potatoes, carrots, curry powder, apple cider vinegar, and chicken broth. Season to taste. Cover and cook for 15 minutes. Remove the lid and continue cooking for 1 to 2 minutes on low heat to evaporate all the liquid.

Step 3 out of 4

Remove from the heat, add the sour cream and coriander, and stir.

Step 4 out of 4

Garnish each tortilla with about 1 cup of mixture. Roll it and serve with mango chutney and a bit of spicy sauce as accompaniment.

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