Chicken Chimichangas

1-1/4 cups low sodium chicken broth
1 tablespoon minced canned chipotles in adobo sauce
1/2 cup long grain white rice
Salt and pepper
12 oz boneless skinless chicken breasts, trimmed
1 tablespoon plus 3. Ups peanut or vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 15 oz can pinto beans, rinsed
1 cup shredded cheddar
1/3 cup chopped fresh cilantro
1 tablespoon all purpose flour
1 tablespoon water
 4 10 inch flour tortillas

Whisk broth and chipotle together in  2 cup liquid measuring cup.  Combine 1/2 cup chipotle broth. Rice and 1/4 teaspoon salt in bowl,  cover bowl and microwave until liquid is completely absorbed, about 5 minutes.  Meanwhile, pat chicken dry with paper towels and season with salt and peppere.

Heat 1 tablespoon oil in Dutch over or fry pan until just smoking.  Add onion and cook until softened, about 5 minutes.  Stir in garlic, chili powder, and cumin and cook until fragrant, about 30 seconds.  Add remaining 3/4 cup chipotle broth, par cooked rice, and beans and bring to a boil.

Reduce heat to medium-low, add chicken and cook, covered, until chicken registers 160 degrees and is tender, about 15 minutes, flipping chicken halfway through.  Transfer chicken to cutting board and rest for 5 to 10 minutes.  Cut chicken into 1/2 inch pieces and combine with rice and bean mixture, cheddar and cilantro in large bowl.  Wash now empty pot.

Which flour and water together in bowl.  Stacks tortillas on plate and microwave, covered, until pliable, about 1 minute.  Working one at a time, place one quarter of chicken mixture in center of warm tortilla.brush edges of tortilla with flour paste.  Wrap top and bottom of tortilla tightly over filling.  Brush ends of tortilla with paste and fold into center, pressing firmly to seal.

Heat remaining 3 cups oil in clean pot over medium high heat until 325 degrees.  Pace 2 chimichangas, seam side down, in oil.  Fry, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until chimichangas are deep golden brown, about 2 minutes per side.  Drain on wire rack over foil trimmed baking sheet. Bring oil back to 325 and repeat with remaining chimichangas.   Serve

Note:  try instead brushing outside edge or tortilla with oil before filling, fill, seal, bake at 325 degrees until golden to cut oil a bit....

Try topping with a dollop of cream cheese mixed with chopped chilies and then shredded cheddar when baking it.  Mix one brick of cream cheese with a can of finely chopped chilis.