Chimichurri Chicken and Rice

Name: Chimichurri Chicken and Rice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 1.25 cups each
Ingredients: 1/4 cup extra virgin olive oil; 2 Tbsp red wine vinegar; 1/2 tsp oregano; 1/4 tsp cumin; Pinch red pepper flakes; 1/4 tsp salt; 1 clove garlic; 1/2 cup parsley; 1/2 cup cilantro; 1 Tbsp olive oil; 1 chicken breast; Pinch salt; Pinch black pepper; 1 yellow onion; 2 Roma tomato; 1/2 cup peas; 1 cup long grain white rice; 1.5 cups water; 1/4 tsp salt

User Reviews

4.8

58 reviews

Excellent

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings
4 1.25 cups each
Calories
45418 kcal
Course
Main Course, Others
Cuisine
International, gluten-free

Chimichurri Chicken and Rice

Iris Warren

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Chimichurri Chicken and Rice pairs tender pieces of sautéed chicken with a vibrant sauce made from fresh parsley, cilantro, garlic, spices, and red wine vinegar. The chicken cooks with onions, tomatoes, peas, and jasmine rice in one skillet to absorb hearty flavors and create a satisfying, one-pan meal with lively herby tang.

Description

This Chimichurri Chicken and Rice recipe starts by preparing a chimichurri sauce combining olive oil, red wine vinegar, oregano, cumin, chili flakes, fresh parsley, cilantro, and garlic, which imparts fresh herbal and tangy flavors. The chicken is cut into small pieces and browned before cooking the onions and tomatoes in the same pan. Adding rice, peas, and water lets the ingredients meld as the rice cooks through, infusing it with savory and fresh flavors.

The dish builds layers of texture with golden chicken pieces, soft rice, tender vegetables, and the bright, slightly spicy chimichurri to be drizzled over or stirred in. Using jasmine rice contributes a fragrant base that complements the herbs.

This one-pan method is efficient and yields a comforting main dish suitable for a straightforward dinner. The chimichurri can be spooned over before serving to add acidity and brightness.

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Ingredients

Servings

CHIMICHURRI

1/4 cup extra virgin olive oil $0.52
2 Tbsp red wine vinegar $0.20
1/2 tsp oregano $0.05, dried
1/4 tsp cumin $0.03
Pinch red pepper flakes $0.02
1/4 tsp salt $0.02
1 clove garlic $0.08
1/2 cup parsley $0.30, fresh, chopped
1/2 cup cilantro $0.25, fresh, chopped

CHICKEN AND RICE

1 Tbsp olive oil $0.13
1 chicken breast $1.42, boneless, skinless, about 3/4 lb
Pinch salt $0.05
Pinch black pepper $0.05
1 yellow onion $0.41
2 Roma tomato $1.00
1/2 cup peas $0.21, frozen
1 cup long grain white rice $0.66
1.5 cups water $0.00
1/4 tsp salt $0.02

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Instructions

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Prepare the chimichurri first to allow time for the flavors to blend. Combine the olive oil, red wine vinegar, oregano, cumin, red 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 aside.
Cut the chicken breast into very small pieces, then season with a pinch of salt and pepper. Heat one tablespoon of olive oil in a deep skillet over medium heat. Once hot, add the chicken pieces and sauté until golden brown.
While the chicken is browning, dice the onion. Remove the chicken pieces from the skillet once golden brown, and add the diced onion in their place. Sauté the onion until soft (about 5 minutes).
While the onion is sautéing, dice the tomatoes. Once the onions are soft, add the diced tomatoes and sauté for about two minutes more, or until they begin to break down.
Add the chicken back to the skillet along with the frozen peas, uncooked rice, water, and 1/4 tsp salt. Briefly stir to combine all the ingredients.
Place a lid on the skillet, turn the heat up to medium-high, and let it come to a boil. As soon as it reaches a boil, turn the heat down to low or medium-low, and let it simmer gently for 15 minutes. After 15 minutes, turn the heat off and let it rest for 10 minutes.
After letting the rice rest for 10 minutes, remove the lid and fluff with a fork. Pour the prepared chimichurri over the rice and fold it in to combine. Be careful not to vigorously stir the chimichurri into the rice because this will cause it to become sticky and mushy.
Taste the chimichurri chicken and rice and season with extra salt if needed. Top with an extra pinch of fresh parsley or cilantro for garnish, then serve.