CHIMICHURRI CHICKEN AND RICE
Chimichurri is the surprise stir-in for this chicken and rice dish.
Provided by My Food and Family
Categories Chicken
Time 50m
Yield 6 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 380, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 85 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 34 g
CHIMICHURRI CHICKEN
Green chimichurri, the classic Argentinian sauce often made with fresh herbs, garlic, red-pepper flakes and red-wine vinegar, livens up whatever it's spooned over: steak, chicken, tofu, fish or vegetables. In this simple recipe, boneless chicken gets three layers of zesty chimichurri flavor: First, it's marinated in the sauce. Then, it's sautéed, grilled or roasted, which further intensifies the flavors and encourages caramelization. Finally, just before serving, it's drizzled with fresh chimichurri for a bright finish. You can make the sauce in a food processor, but chopping the aromatics by hand makes it especially fragrant. Keep the extra to serve with the chicken, alongside fluffy white rice, crusty bread or creamy potatoes.
Provided by Ali Slagle
Categories poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE AND COCONUT RICE
This delicious spicy sauce is used to marinate the chicken before you grill it as well as to accompany the finished dish. The Coconut Rice is the perfect partner. You can marinate the chicken for as little as 30 minutes or up to 4 hours. Obviously the longer you marinate it the better flavour you will get in the chicken. Enjoy!
Provided by MarieRynr
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- To make the sauce; in a food processor puree the garlic. Add the parsley and chili pepper and process until finely chopped. Add the oil, vinegar, broth and seasonings. Process to blend. Taste and adjust the seasonings. It should be very flavourful and spicy.
- In a zip lock bag combine 3 TBS of the chimichurri sauce with the 2 TBS of oil, stirring until smooth. Add the chicken breasts, turning to coat evenly. Close the bag and refrigerate for at least 30 minutes or up to 4 hours.
- Preheat a grill for medium heat grilling. Remove the chicken from the marinade and grill for 7 to 10 minutes on each side, or until no pink is showing. Set aside and keep warm while you prepare the rice.
- In a medium non-stick saucepan toast the coconut over medium heat, stirring constantly for 2 to 3 minutes, or until lightly browned. Transfer to a bowl and set aside.
- In the same saucepan, heat the oil over medium high heat. Add the rice and sauté for about 3 minutes, until well coated and lightly browned. Add the broth and bring to a boil. Add the salt, pepper and lime slices. Stir with a fork. Cover tightly, reduce heat to low, and simmer for 15 to 20 minutes, or until rice is tender and fluffy.
- Add the toasted coconut and currants, stirring through with a fork.
- Divide the rice among 6 hot serving plates. Top each serving with a grilled chicken breast and a portion of the remaining chimichurri sauce on the side.
Nutrition Facts : Calories 719.8, Fat 49.1, SaturatedFat 9.6, Cholesterol 92.8, Sodium 400.6, Carbohydrate 33.5, Fiber 2.2, Sugar 4.9, Protein 35.4
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