Recipe

• 1.5-2 lb boneless chicken thigh, fat trimmed
• 1 tsp cumin
• kosher salt
• freshly ground black pepper 
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 Tbsp chili powder
• 1 tsp coriander
• 1.5 cups chicken stock
• 1 Tbsp oregano
• 1/2 of a 7oz can diced green chiles 
• 4 large flour tortillas
• 6 oz shredded Monterey Jack cheese
• canola or vegetable oil
• sliced avocado, for serving
• sour cream, for serving
• hot sauce, for serving

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1. Season chicken with salt, pepper, and cumin. 
2. Heat oil in a large skillet over medium-high heat, and cook chicken, about 5 minutes per side. Transfer chicken to a plate. 
3. Reduce the heat to medium, and cook onion and garlic until onion is translucent and starting to brown on the edges, 8-10 minutes. 
4. Add chili powder and coriander, stir, and cook for about 30 seconds. 
5. Add the chicken stock, oregano, and green chiles to the skillet. Bring to a boil, then return chicken to the skillet and reduce to a simmer. 
6. Simmer, partially covered, for about 30 minutes, turning chicken occasionally. 
7. Remove the chicken from the skillet, let cool slightly, and shred with 2 forks. 
8. Meanwhile, increase the heat to medium-high and continue to cook the liquid while the chicken is being shredded, for about 10 minutes, until thickened and reduced to about 1/2 cup — enough to coat the shredded chicken without making it too saucy. 
9. Return the chicken to the reduced liquid in the skillet, and toss to coat. Season with salt and pepper, and transfer the chicken mixture back to the plate.
10. Divide the chicken mixture and cheese among 4 tortillas, and roll tightly into burritos. 
11. Heat 1/2” oil in a skillet over medium heat. Pan fry the burritos, turning every 2-3 minutes, until evenly golden brown. Remove to a plate with paper towels. 
12. Serve chimichangas with avocado, sour cream, and hot sauce.

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