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Chimichurri Chicken and Rice
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Ingredients
0 of 18 gathered
Step by step
Method
5 steps
- 1
Stir the olive oil, vinegar, oregano, cumin, red pepper, salt, chopped parsley, cilantro, and garlic in a bowl. Let the chimichurri sit while you cook so the herbs soften into the dressing.
- 2
Cut the chicken into small pieces and season with salt and pepper. Heat the oil in a deep skillet over medium heat and cook the chicken 4–5 minutes, stirring, until golden. Move it to a plate.
- 3
Cook the diced onion in the same skillet for about 5 minutes, until soft. Add the tomatoes and cook 2 minutes, just until they start to collapse and leave a little juice.
- 4
Return the chicken to the skillet and add the peas, rice, water, and salt. Bring it to a boil, cover, lower the heat, and simmer 15 minutes. Turn off the heat and leave the lid on for 10 minutes; the rice should be tender and fluffy.
- 5
Fluff with a fork and fold in the chimichurri gently. Taste for salt and finish with a little extra parsley or cilantro.