Chipotle chicken burrito with curtido recipe

Rick Stein chicken burrito

As seen on Rick Stein’s Food Stories, this is Rick’s recipe for chicken burrito with curtido (a lightly fermented cabbage). A fabulous, relaxed dish to share over a few cold beers with friends and family.

Ingredients for Rick’s chipotle chicken burrito with Curtido recipe


  • 2 x boneless chicken breasts, skin on
  • ½ tsp salt
  • 1 bayleaf
  • 1 garlic clove, bashed
  • 2 tbsp chipotles in adobo from a tin (or homemade see below for recipe)
  • 30g lard
  • 1 onion, chopped
  • 1 large clove garlic, chopped
  • 1x 400g tin black or kidney, drained and rinsed
  • Salt and pepper
  • ½ tsp dried oregano
  • Handful finely shredded cabbage or lettuce
  • 4 x large flour tortilla wraps
  • 70g Lancashire cheese, crumbled
  • 1 ripe avocado, sliced
  • 2 tomatoes, sliced or chopped
  • 4 tsp soured cream
  • Small handful fresh coriander, roughly chopped
  • Curtido or Kimchi, to serve with

For the Chipotle peppers in Adobo sauce

  • 8 chipotle chillies
  • 3 large ripe tomatoes, skinned and roughly chopped
  • 1 medium onion, roughly chopped
  • 4 large garlic cloves – peeled and sliced
  • 60ml apple cider vinegar
  • ¾ tsp salt
  • 2 tsp brown sugar

How to make Rick’s chipotle chicken burrito with curtido recipe

  1. Brush the chicken with a little oil and season well with salt and pepper and cook the chicken through on the BBQ or griddle pan. The internal temperature at the thickest part should be at least 70c. When cooked, keep warm.
  2. While the chicken is cooking, fry the onion and garlic in the lard and stir in the oregano. Add the black beans and warm through thoroughly, season with salt and pepper. If you like you can roughly mash the beans with the back of a wooden spoon or potato masher, then keep warm.
  3. Briefly soften the tortillas on the BBQ grill to make them pliable or wrap the tortillas in foil and warm in an oven about 150c for 5-10 minutes or soften for 30 seconds in the microwave.
  4. Slice the chicken into 3-4 mm thick slices. To assemble the burrito, lay tortillas on a worktop, on the half of burrito nearest you, spoon on some bean mix, some cabbage or lettuce, chicken slices, avocado, chipotles in adobo soured cream, tomato and coriander. Top with crumbled cheese and Curtido/kimchi. Fold in the sides then fold up the bottom then roll tightly tucking the sides in and cut in half on an angle and serve.
  1. For the chipotle peppers in adobo sauce – Wash the chipotle chillies, remove the hard stems but leave the seeds in and place them in a bowl. Cover them with 150ml of just boiled water cover with cling film and soak for about 20 minutes.
  2. Remove 3 of the soaked chipotles and set aside, put the remaining chillies with the soaking liquid in a food processor or blender with the tomatoes, onion, garlic, cider vinegar, salt and sugar and process until you have a smooth paste.
  3. Tip the paste into a pan and add the remaining whole soaked chipotles.
  4. Bring to a boil, then reduce the heat and simmer the chipotles for up to an hour. Check every 20 minutes and add a little water if needed. Leave to cool then pour into a sterilized jar and store in the fridge for up to a month.

Happy cooking


Charlie Stein’s drink pairing

I’d probably go with a refreshing Mexican lager, I’m a big fan of Modello these days.

Rick Stein’s Food Stories

Rick’s new book, Rick Stein’s Food Stories, accompanies the BBC Two TV series of the same name which celebrates his favourite recipes from recent travels around the UK – including Cumbria, Belfast, Bristol and Birmingham. Pre-order a signed copy from our online shop.