CHIMICHURRI CHICKEN AND RICE
I’m declaring chimichurri the sauce of the summer. It’s so bright and vibrant, and as I’ve mentioned before it’s good on pretty much everything! This week I made this scrumptious one-pot Chimichurri Chicken and Rice, which was based loosely on Trader Joe’s frozen chimichurri rice and vegetables (a product that many of you suggested I try). I added chicken just to make it more of a full, one-pot style meal, but making this vegan would be super easy, too. Just swap out the diced chicken for a can of chickpeas and you’re good to go!
I made a smaller batch of chimichurri this time and because of that I decided to just chop everything by hand instead of using my food processor. Surprise, surprise, I liked it a lot better than my super processed chimichurri!! So, I’ll be making it by hand from now on. And honestly, it was easier to finely chop all that stuff than it is to clean the food processor. :P
As will all one-pot rice dishes, it’s absolutely critical to use a good quality pot with a thick bottom. If you use a thin pot or skillet you’ll get hot spots and cold spots leaving the rice uncooked in some areas and dry or burned in others. Even heat is critical. If you have a rice maker, you could totally do this in the rice maker, too. Just do all the sauté steps in a skillet, then transfer everything (chicken, vegetables, rice, water) to the rice cooker, cook per the machine’s instructions, then fold in the chimichurri at the end. 👍
INGREDIENTS
INSTRUCTIONS
for full recipes please see : www.budgetbytes.com
I made a smaller batch of chimichurri this time and because of that I decided to just chop everything by hand instead of using my food processor. Surprise, surprise, I liked it a lot better than my super processed chimichurri!! So, I’ll be making it by hand from now on. And honestly, it was easier to finely chop all that stuff than it is to clean the food processor. :P
As will all one-pot rice dishes, it’s absolutely critical to use a good quality pot with a thick bottom. If you use a thin pot or skillet you’ll get hot spots and cold spots leaving the rice uncooked in some areas and dry or burned in others. Even heat is critical. If you have a rice maker, you could totally do this in the rice maker, too. Just do all the sauté steps in a skillet, then transfer everything (chicken, vegetables, rice, water) to the rice cooker, cook per the machine’s instructions, then fold in the chimichurri at the end. 👍
INGREDIENTS
- CHIMICHURRI
- 1/4 cup extra virgin olive oil $0.52
- 2 Tbsp red wine vinegar $0.20
- 1/2 tsp dried oregano $0.05
- 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 fresh parsley, chopped $0.30
- 1/2 cup fresh cilantro, chopped $0.25
- CHICKEN AND RICE
- 1 Tbsp olive oil $0.13
- 1 boneless, skinless chicken breast (3/4 lb.) $1.42
- Pinch salt and pepper $0.05
- 1 yellow onion $0.41
- 2 Roma Tomatoes $1.00
- 1/2 cup frozen peas $0.21
- 1 cup long grain white rice* $0.66
- 1.5 cups water $0.00
- 1/4 tsp salt $0.02
INSTRUCTIONS
- 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.
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for full recipes please see : www.budgetbytes.com
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