Chimichurri Chicken And Rice Recipes

CHIMICHURRI CHICKEN AND RICE

Steps:

• Heat oven to 350ºF.
• Cook chicken and onions in Dutch oven or large deep skillet on medium heat 6 min. or until chicken is lightly browned, turning chicken after 3 min. and stirring onions occasionally. Remove from pan; cover to keep warm. Add rice to pan; cook and stir 30 sec. Add broth and half of Our Favorite Chimichurri; bring to boil. Add chicken and onions. (Do not stir.) Cover tightly.
• Bake 30 min. Top with remaining Our Favorite Chimichurri. Bake, covered, 5 min. Top with cheese.

CHIMICHURRI CHICKEN

Steps:

• Make the sauce: On a cutting board, smash and coarsely chop the garlic with 1/2 teaspoon salt. Mash the mixture using the side of your knife until a coarse paste forms. Move the paste to the side of the cutting board, then chop the parsley and oregano together with the remaining 1 teaspoon salt. Combine the garlic paste and the chopped herbs and chop and mash until the herbs are bruised and fragrant.
• Transfer to a medium bowl. Add the red-pepper flakes, black pepper, vinegar and extra-virgin olive oil; stir to combine. (You should have about 3/4 cup chimichurri. It can be prepared in advance and refrigerated in an airtight container up to 2 days.)
• Make the chicken: Pat the chicken dry. If thickness varies greatly, pound to an even thickness, about 1/2-inch. Rub half the chimichurri all over the chicken and let sit for at least 10 minutes. (You could also refrigerate overnight; just let it come to room temperature before cooking.)
• Heat the olive oil in a large skillet over medium-high. Wipe off excess marinade from the chicken and cook until juices run clear, about 5 minutes per side for thighs and 4 minutes per side for breasts. (For grilling and oven instructions, see Tips below.)
• Serve with remaining chimichurri spooned over top.

CHIMICHURRI BAKED CHICKEN

Steps:

• Combine parsley, 2 1/2 tablespoons olive oil, oregano, vinegar, garlic, salt, red pepper flakes, and black pepper in a bowl; mix the chimichurri thoroughly.
• Place chicken on a cutting board and remove the backbone using kitchen shears. Press down on the breast with the heel of your hand to flatten. Loosen the skin of the chicken carefully and rub the chimichurri underneath, distributing it evenly. Wrap the chicken in plastic wrap and refrigerate for 24 hours.
• Allow chicken to come to room temperature for no more than 1 hour before baking.
• Preheat oven to 450 degrees F (230 degrees C).
• Rub 1 teaspoon olive oil over the chicken; season with salt and pepper. Place onion in a cast-iron skillet. Pour chicken broth over onion. Place seasoned chicken on top.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone, should read 165 degrees F (74 degrees C). Allow chicken to rest in a warm area for 10 minutes before slicing.

ARGENTINIAN CHIMICHURRI CHICKEN RECIPE

Steps:

• Stir together all marinade ingredients.
• Add marinade to a large ziploc bag along with the chicken. Toss in the marinade to coat, then press out excess air and seal the bag. Chill for 15 minutes.
• Skewer chicken pieces and discard excess marinade.
• Use tongs to place skewers on a preheated grill or grill pan. Cook for 10-15 minutes, turning throughout to ensure even cooking.
• Spoon prepared chimichurri over chicken and serve immediately.

CHIMICHURRI BEEF AND RICE RECIPE

Steps:

• Heat a 12-inch non-stick skillet over medium-high heat. Add onion and saute 2 minutes.
• Crumble in beef and add bell pepper. Cook and let brown for 7 to 9 minutes, tossing and breaking up occasionally, until cooked through. Add in garlic during the last 2 minutes.
• Drain excess fat if needed. Stir in chicken broth, paprika, oregano, cumin and red pepper flakes and bring mixture to a simmer.
• Mix in rice, bring to a boil and let boil 1 minute. Remove from heat, cover skillet and let rest for 8 minutes.
• Toss in parsley, cilantro and lime. Serve with lime wedges for spritzing.

CHIMICHURRI BEEF AND RICE

Steps:

• Heat a 12-inch non-stick skillet over medium-high heat. Add onion and saute 2 minutes.
• Crumble in beef and add bell pepper. Cook and let brown, tossing and breaking up occasionally, until cooked through, about 7 - 9 minutes, while adding in garlic during the last 2 minutes.
• Drain excess fat if needed. Stir in chicken broth, paprika, oregano, cumin and red pepper flakes and bring mixture to a simmer.
• Mix in rice, bring to a boil and let boil 1 minute. Remove from heat, cover skillet and let rest 8 minutes.
• Toss in parsley, cilantro and lime. Serve with lime wedges for spritzing.