• Susie Csorsz Brown

Recipe: Chicken and rice with chimichurri

The pic included does not do justice for this super yummy, bright green sauce. Nor what it does for the dish (which is pretty tasty without it, but with? So.good.) I also confess to using the chimichurri as a dip with veggies; we all had that with the leftover sauce the next day.

Chicken and Rice with Chimichurri Yield: 4 - 6 servings Serve this yummy combination of grains and chicken with the chimichurri, and some salsa and chips. Ingredients: Chimichurri Sauce: 1/4 cup extra virgin olive oil 2 TBSP red wine vinegar 1/2 teaspoon dried oregano 1/4 teaspoon cumin 1/4 teaspoon salt 1 clove garlic 1/2 cup fresh parsley 1/2 cup fresh cilantro (I use the whole thing, stems and all. The stems actually have as much flavor as the leaves, but are a little crunchier. Since you are blending them up, it's not at all an issue here.) 1 teaspoon red pepper flakes, optional 1 avocado, optional but makes your chimichurri a little creamy 1 lb. chicken breast, each whole breast cut into 4 pieces 2 TBSP olive oil 1 yellow onion 2 cloves garlic, minced 1 red, orange and green bell peppers 1 cup brown rice or other grain (like faro, quinoa, etc) 1.5 - 2 cups cups water (depends on what grain you are using, add as much as the grain requires for regular cooking) 1 cup corn 2 cup cherry tomatoes, halved Directions: In a food processor, blend together the olive oil, red wine vinegar, oregano, cumin, salt, garlic, parsley, and cilantro (and red pepper flakes, if desired) until smooth. Add avocado if using. You might have to add a little extra water to emulsify if they blender/processor is just spinning. Set aside. In a large cast iron or deep skillet, heat 1 TBSP olive oil over medium-high heat. Add the chicken pieces, and cook, turning once, until brown. Remove from skillet, and reserve in a bowl. Add the 2nd TBSP olive oil to the chicken juices, in the pan. Add in the onion, garlic and peppers and continue cooking an additional 5 minutes, stirring occasionally, until the peppers and onions are starting to soften. Add in the rice/grain, and stir into the juices until shiny. Nestle the chicken back into the rice mixture in the skillet, and pour over any chicken juices from the bowl. Add the water, sprinkle with the corn and tomatoes, and cover with a lid and allow to simmer for 15 to 45 minutes (depends on cooking time of grain). Once the grain is cooked, turn off the heat and allow to sit for an additional 10 minutes. Serve with the chimichurri sauce.

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