Recipe: Chicken chimichangas
Recipe: Chicken chimichangas
With minimum effort, a rotisserie chicken can be turned into a delicious meal.
With minimum effort, a rotisserie chicken can be turned into a delicious meal.


Serves 6-8

15ml oil

250g streaky bacon, chopped

1 red onion, chopped

10ml chopped garlic

250g mushrooms, sliced

1 red pepper, diced

60g butter

60ml flour

250ml milk

250ml chicken stock

60ml sherry (optional)

salt and pepper

750ml shredded chicken

300g linguini pasta

60ml grated Parmesan cheese

Heat the oil and fry the bacon for 2-3 minutes.

Add the onion, garlic, mushrooms and pepper and fry until soft. Set aside.

In a pot, melt the butter and stir in the flour. Gradually add milk and stock, stirring, until the mixture boils and thickens.

Add the sherry and season to taste. Add the chicken and the bacon mixture.

Boil the pasta until al dente, drain and combine with the chicken mixture. Pour the mixture into an ovenproof dish and sprinkle with the Parmesan cheese.

Bake at 180°C for 15-20 minutes until cheese is melted and golden.



Serves 4-6

30ml oil

30ml flour

1 onion, chopped

2 stalks of celery, chopped

10ml chopped garlic

1 red pepper, chopped

5ml dried oreganum

5ml dried thyme

625ml chicken stock

salt and pepper

500ml shredded chicken

200g chorizo sausage, sliced

250ml basmati rice, cooked

Heat the oil over a medium heat.

Add the flour and cook, stirring constantly, until the mixture turns pale golden brown.

Stir in the onion, celery, garlic, pepper and herbs and cook, stirring, for 10 minutes.

Add the stock and seasoning and bring to the boil. Add the chicken and chorizo and simmer for 10 minutes.

Place a mound of rice in the centre of a serving plate and spoon over the gumbo.

Serve immediately.



500ml cooked chicken, cubed

1 bunch of spring onion, sliced

1 mango, peeled and diced

1 red pepper, diced

1 avocado, peeled and diced

125ml chopped coriander

lettuce leaves, to serve

lime wedges, to serve


500ml mayonnaise

5-10ml sambal oelek

zest and juice of 1 lime

5ml grated ginger

10ml sesame oil

30ml sweet chilli sauce

salt and pepper

Combine chicken, spring onion, mango, red pepper, avocado and coriander. Pour over the dressing. Check for seasoning.

Spoon the chicken into lettuce cups and serve with wedges of lime.

DRESSING: Combine all the ingredients and mix well.

* Sambal oelek is a chilli spice paste. If not available, you can add 1 fresh chilli, seeded and chopped.



Makes 8-10

15ml sunflower oil

1 red onion, finely chopped

1 garlic clove, finely chopped

15ml ground cumin

10ml dried oregano

a pinch of chilli flakes

400g jar of prepared Mexican-style salsa

500ml shredded chicken

salt and pepper

8 flour tortillas

250ml grated cheddar cheese

Avocado salsa

1 avocado, diced

2 tomatoes, diced

1 small red onion, finely diced

60ml chopped coriander

30ml sweet chilli sauce

salt and pepper

Heat the oil in a frying pan and fry the onion, garlic and spices until fragrant. Add the salsa, chicken and season. Simmer for 10 minutes, until sauce has thickened.

Lay a tortilla flat on the work surface. Spoon 60ml of the chicken mixture below the centre of the tortilla and top with a bit of cheese.

Fold in the two sides of the tortilla. Fold over the bottom half and roll up to enclose the filling. Secure with toothpicks.

Repeat with remaining tortillas and chicken filling.

Place folded-side down on greased baking sheets. Brush with olive oil and bake at 200°C for 8-10 minutes, until golden. Remove toothpicks and serve with avocado salsa.

SALSA: Combine all the ingredients. Season with salt and pepper.



Serves 4

45ml butter

1 onion, chopped

5ml chopped garlic

20g box of butter chicken spice blend

30ml tomato paste

400g tin of chopped tomatoes

60ml hot water

750ml cooked shredded chicken

250ml frozen peas

250ml plain yoghurt

5ml garam masala

salt and pepper

basmati rice, to serve

Melt the butter in a pot over medium heat. Fry the onion until golden, about 5 minutes.

Add the garlic, spice blend and tomato paste and cook for a minute, stirring constantly.

Add the tinned tomatoes and water and stir well. Add the chicken and simmer, uncovered, until the chicken is warmed through and sauce has thickened, about 10 minutes.

Stir in the peas, yoghurt and garam masala and cook for a further 5 minutes.

Season with salt and pepper and serve on a bed of basmati rice

l A butter chicken spice blend is available at most large supermarkets and spice shops. The one we used came from Woolworths. - The Star