Chicken Chimichangas

2 boneless, skinless chicken breasts
2 tsp. cumin
1 T. chili powder
1 tsp. black pepper
1 T. salt
2 bay leaves
1 large onion, chopped
2 bell peppers, one red and one yellow, halved, seeded, and chopped
1 jalapeno pepper, seeded and chopped
1 T. minced garlic
small amount of olive oil
1/2 cup freshly chopped cilantro, about a palm full
1 15oz can black beans, drained and rinsed
6 large flour tortillas
4 cups vegetable oil, for frying
toothpicks for securing
**Serve a mixture of Salsa and Ranch on top or homemade cheese dip***
1) Place chicken in a large stock pot and season with next 5 ingredients. Fill pot with enough water to just cover chicken. Bring pot to a boil over high heat; reduce heat to med/low, cover pot with a lid, and let simmer until cooked through. When chicken is done, carefully remove pieces to a shallow dish to cool. Carefully ladle a cup or two of the broth to a separate dish; you will need it later. When chicken is cool enough to handle, shred.
2) Add onion bell pepper, and jalapeno to a large skillet. Drizzle with a small amount of olive oil. Add 1 cup of broth to skillet and let simmer until vegetables are tender and liquid is reduced. Add in your minced garlic. Heat just a minute or two. Add in cilantro, black beans, and chicken to the skillet. Heat through and taste to see if you’d like more seasoning. I usually add a dash of salt and cumin. Remove from heat.
3) Heat your oil over high heat in a heavy, deep sided skillet. I know my oil is ready for frying at about the 8 minute mark. While oil is heating, prepare chimichangas: spoon about 1 cup of chicken mixture on to the center of each tortilla. Fold the right and left side in the center and roll to form a burrito. *Make sure contents stay secure inside. Secure each burrito at the seam with toothpicks. Using tongs, carefully fry burrito one side at a time. It goes fast! You just want them nice and golden brown. *Less than a minute. Let cool on paper towels. Remove toothpicks before serving.
Garnish with whatever taco toppings you like.
Makes 6 nice sized chimichangas

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