I’m declaring chimichurri the sauce of the summer time. It’s so vibrant and vibrant, and as I’ve talked about earlier than it’s good on just about all the things! This week I made this delicious one-pot Chimichurri Chicken and Rice, which was based mostly loosely on Trader Joe’s frozen chimichurri rice and greens (a product that lots of you instructed I strive). I added rooster simply to make it extra of a full, one-pot model meal, however making this vegan can be tremendous straightforward, too. Just swap out the diced rooster for a can of chickpeas and also you’re good to go!
I made a smaller batch of chimichurri this time and due to that I made a decision to simply chop all the things by hand as a substitute of utilizing my meals processor. Surprise, shock, I preferred it lots higher than my tremendous processed chimichurri!! So, I’ll be making it by hand to any extent further. And actually, it was simpler to finely chop all that stuff than it’s to scrub the meals processor. 😛
As will all one-pot rice dishes, it’s completely important to make use of high quality pot with a thick backside. If you utilize a skinny pot or skillet you’ll get sizzling spots and chilly spots leaving the rice raw in some areas and dry or burned in others. Even warmth is important. If you might have a rice maker, you could possibly completely do that within the rice maker, too. Just do all of the sauté steps in a skillet, then switch all the things (rooster, greens, rice, water) to the rice cooker, prepare dinner per the machine’s directions, then fold within the chimichurri on the finish. 👍
Goes nice with: Super Fresh Cucumber Salad, Vinaigrette Slaw with Feta, Lemon Butter Green Beans
Chimichurri Chicken and Rice
Chimichurri Chicken and Rice
This Chimichurri Chicken and Rice is a vibrant and vibrant summer time meal that cooks in only one pot to make dinner quick and straightforward.
- 1/four cup additional virgin olive oil $zero.52
- 2 Tbsp purple wine vinegar $zero.20
- half tsp dried oregano $zero.05
- 1/four tsp cumin $zero.03
- Pinch purple pepper flakes $zero.02
- 1/four tsp salt $zero.02
- half cup contemporary parsley, chopped $zero.30
- half cup contemporary cilantro, chopped $zero.25
CHICKEN AND RICE
- 1 Tbsp olive oil $zero.13
- 1 boneless, skinless rooster breast (three/four lb.) $1.42
- Pinch salt and pepper $zero.05
- 1 yellow onion $zero.41
- 2 Roma Tomatoes $1.00
- half cup frozen peas $zero.21
- 1 cup lengthy grain white rice* $zero.66
- 1.5 cups water $zero.00
- 1/four tsp salt $zero.02
Prepare the chimichurri first to permit time for the flavors to mix. Combine the olive oil, purple wine vinegar, oregano, cumin, purple pepper flakes, and salt in a bowl.
Pull the parsley and cilantro leaves from the stem and finely chop them. Mince the garlic. Stir the parsley, cilantro, and garlic into the bowl with the oil, vinegar, and spices. Set the chimichurri apart.
Cut the rooster breast into very small items, then season with a pinch of salt and pepper. Heat one tablespoon of olive oil in a deep skillet over medium warmth. Once sizzling, add the rooster items and sauté till golden brown.
While the rooster is browning, cube the onion. Remove the rooster items from the skillet as soon as golden brown, and add the diced onion of their place. Sauté the onion till smooth (about 5 minutes).
While the onion is sautéing, cube the tomatoes. Once the onions are smooth, add the diced tomatoes and sauté for about two minutes extra, or till they start to interrupt down.
Add the rooster again to the skillet together with the frozen peas, raw rice, water, and 1/four tsp salt. Briefly stir to mix all of the elements.
Place a lid on the skillet, flip the warmth as much as medium-high, and let it come to a boil. As quickly because it reaches a boil, flip the warmth right down to low or medium-low, and let it simmer gently for 15 minutes. After 15 minutes, flip the warmth off and let it relaxation for 10 minutes.
After letting the rice relaxation for 10 minutes, take away the lid and fluff with a fork. Pour the ready chimichurri over the rice and fold it in to mix. Be cautious to not vigorously stir the chimichurri into the rice as a result of this can trigger it to develop into sticky and mushy.
Taste the chimichurri rooster and rice and season with additional salt if wanted. Top with an additional pinch of contemporary parsley or cilantro for garnish, then serve.
*I used jasmine rice as a result of it is my rice of selection, however common lengthy grain white rice will work simply as nicely.
Step by Step Photos
Make the chimichurri first so the flavors have somewhat time to mix. In a bowl, stir collectively 1/four cup additional virgin olive oil, 2 Tbsp purple wine vinegar, half tsp dried oregano, 1/four tsp cumin, a pinch of purple pepper flakes, and 1/four tsp salt.
You’ll need about half cup loosely packed every chopped parsley and cilantro, so I simply grabbed about 1/four of every of my bunches. This recipe is tremendous versatile so that you don’t need to stress over getting the quantity of parsley and cilantro proper. But, if doubtful, extra is best. Oh, you’ll additionally want a big clove of garlic.
Chop the parsley and cilantro very finely. Mince the garlic.
Stir the parsley, cilantro, and garlic into the oil and vinegar combination. Set the chimichurri apart.
Cut one boneless, skinless rooster breast (about three/four lb.) into small items. Season with a pinch of salt and pepper.
Heat 1 Tbsp olive oil in a deep skillet over medium warmth. Once sizzling, add the rooster items and prepare dinner them till they’re golden brown, then take away them from the skillet.
While the rooster is cooking, cube an onion. After eradicating the rooster from the skillet, add the onion and sauté till they’re smooth.
While the onions are sautéing, cube two Roma tomatoes. Add the diced tomatoes to the skillet and sauté for only a couple minutes extra, or till they begin to lose their form.
Add the cooked rooster again to the skillet together with half cup frozen peas and 1 cup lengthy grain white rice (I used jasmine).
Add 1.5 cups water and 1/four tsp salt. Give all the things a short stir, then place a lid on prime, flip the warmth as much as medium-high, and let it come to a boil. Once it reaches a boil, flip the warmth right down to low or medium-low and let it simmer gently for 15 minutes.
After simmering for 15 minutes, flip the warmth off and let it relaxation for 10 minutes, undisturbed (lid in place). Finally, take away the lid and fluff it with a fork.
Finally, pour the chimichurri over the skillet and gently fold it to include it into the rooster, rice, and greens. Make positive to not stir vigorously, or your rice will get sticky and mushy. Taste the dish and add extra salt, if wanted.
You can garnish the Chimichurri Chicken and Rice with somewhat additional parsley or cilantro, in the event you’d like