Chimichurri Chicken and Rice


Chimichurri, a thick herb sauce popular in Argentina, adds a fresh kick to a chicken dinner. If you make extra, you can serve it with grilled meats later in the week.

Serves 4


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1/4 cup plus 2 tbsp. canola oil
8 boned, skinned chicken thighs (about 1 1/2 lbs. total)
1 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1 cup long-grain rice
2 1/2 cups reduced-sodium chicken broth
3 tablespoons lime juice
6 tablespoons flat-leaf parsley leaves
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
2 green onions, chopped
1 large garlic clove, smashed
1/4 teaspoon red chile flakes


Total: 30 Minutes

1. Heat 2 tbsp. oil in a large frying pan over medium-high heat. Season chicken with 1/2 tsp. salt and 1/4 tsp. pepper and arrange in pan. Brown, turning once, 3 to 4 minutes per side. Transfer chicken to a plate. Drain fat and return pan to stovetop.

2. Add rice to pan and cook, stirring, until glossy, 2 minutes. Add broth, stirring to combine. Cover and bring to a boil, then reduce heat to a simmer.

3. Set chicken on top of rice, cover, and cook until rice is tender and has absorbed most of the liquid, about 15 minutes.

4. Meanwhile, whirl together remaining 1/4 cup oil, the lime juice, parsley, basil, cilantro, green onions, garlic, chile flakes, 2 tbsp. water, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a blender until the consistency of salsa, about 1 minute.

5. Transfer chicken to a plate. Stir half the chimichurri into rice. Serve rice with chicken and more chimichurri.

Created date

October 2014

Nutritional Information

Calories 577
Caloriesfromfat 44 %
Protein 39 g
Fat 28 g
Satfat 3.3 g
Carbohydrate 40 g
Fiber 1.2 g
Sodium 870 mg
Cholesterol 141 mg