Cut the chicken into small bite-sized chunks then add into a bowl before adding the rest of the marination ingredients
Mix until all the chicken is evenly coated then set aside whilst the rice is prepared
In a pan heat up the oil on medium heat until hot
Add the finely minced garlic cloves then sauté for 1 minutes until fragrant
Add the finely diced onion and cook for 3-4 minutes until translucent
Add the rice and tomato puree then lightly toast for 2-3 minutes
Add the chicken stock then bring to gentle boil before allowing to simmer on a lower heat then cover and cook for 15 minutes until most of the water has been absorbed
Add the jalapeño pepper and coriander then cook until the remaining water has been absorbed then set aside
In another pan add the chicken mixture and cook for 4-5 minutes then remove from the pan and set aside
In the same pan add the onion and cook for 3-4 minutes until translucent
Add the refried beans, the cooked chicken and the water then cook for 3-4 minutes until the mixture has thickened
Set aside and allow the mixture to cool down completely
Once ready to assemble gently warm the tortillas in the microwave or the stovetop
Add a layer of the rice then top with the chicken filling and any preferred extras then fold u your tortilla into a burrito
Your chicken burritos are ready!
