And near a noisy, not-yet-gentrified corner in East Hollywood next to a Metro stop is the 24/7-operating El Gran Burrito, where more manageably sized chimis come three to an order and are filled ...

Whether you like beef, chicken or straight beans, these chimichanga’s are delicious and fun to make. Caption: Chimichanga - Part 1. Caption: Chimichanga - Part 2. INGREDIENTS. 1 small onion ...

Bring to the boil, add the chicken breast, reduce the heat to low and simmer gently for 12 minutes. Turn off the heat and leave chicken to cool in the water for 20 minutes.

A team of nearly 25 people spent six hours Saturday layering pounds of tortillas, chicken, beans, rice, cheese, and salsa to build a 25-foot-long burrito, and then deep-fried all of it in hopes of ...

Legend has it that Woody, the restaurant's founder, was working in the kitchen 65 years ago when he “accidentally dropped a burrito into a deep fryer and voilà, the chimichanga,” said Macayo ...

I perused the menu and landed on the fajita burrito ($12). It’s a 12-inch burrito stuffed with your choice of chicken or steak (or mixed), red and green peppers and onions, and topped with pico ...

Need a break? Play the USA TODAY Daily Crossword Puzzle. I’m a fan of chimichangas, so I ordered Country Burrito’s version, choosing ground beef ($9.49) over steak or chicken.

Heat a nonstick pan over medium-high heat. Add the canola oil and the chicken. Cook the chicken turning once until it is no longer pink in the middle and the outside is golden brown about 5-6 minutes.