Chimichurri Chicken And Rice Recipe

Name: Chimichurri Chicken And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

973

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Chimichurri Chicken And Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chimichurri Chicken And Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions