Pollo chimichanga

Ingredients
200 gm chicken
100 gm salsa ranchera
1 piece flour tortilla (10Ó)
75 gm green rice
50 gm Chile bean (rajma)
150 gm tomato ketchup
75 ml vinegar
10 gm salt
2 gm white pepper powder
coriander leaves

Method

Marinate boneless chicken overnight. Prepare salsa ranchera with tomato, onions, cumin powder, coriander leaves.

Roll the cooked chicken in the flour tortilla and deep fry it.

Serve with Chile bean (rajma) cooked in tomato ketchup and vinegar and green rice. (Green rice is cooked along with coriander leaves and spring onion puree.)