Chimichurri Chicken and Rice

Ingredients

• 1/4 cup extra virgin olive oil
• 2 Tbsp red wine vinegar
• 1/2 tsp dried oregano
• 1/4 tsp cumin
• Pinch red pepper flakes
• 1/4 tsp salt
• 1 clove garlic
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 1 Tbsp olive oil
• 1 boneless, skinless chicken breast
• Pinch salt and pepper
• 1 yellow onion
• 2 Roma Tomatoes
• 1/2 cup frozen peas
• 1 cup long grain white rice
• 1.5 cups water

Directions

1. Start with the chimichurri so it has a little time to mingle. In a bowl, mix the olive oil, red wine vinegar, oregano, cumin, red pepper flakes, and salt. Strip the parsley and cilantro leaves from their stems and chop them finely. Mince the garlic, then add the herbs and garlic to the bowl and stir everything together. Set the chimichurri aside.
2. Chop the chicken breast into very small pieces, then sprinkle it with a pinch of salt and pepper. Warm 1 tablespoon of olive oil in a deep skillet over medium heat. When the oil is hot, add the chicken and sauté it until the pieces are golden brown.
3. As the chicken cooks, dice the onion. Once the chicken is browned, take it out of the skillet and add the onion to the same pan. Sauté until the onion has softened, about 5 minutes.
4. While the onion cooks, dice the tomatoes. When the onion is soft, stir in the tomatoes and sauté for about 2 minutes more, until they start to soften and break down.
5. Return the chicken to the skillet, then add the frozen peas, uncooked rice, water, and 1/4 tsp salt. Stir briefly, just enough to bring everything together.
6. Cover the skillet, raise the heat to medium-high, and bring the mixture to a boil. The moment it boils, lower the heat to low or medium-low and let it bubble gently for 15 minutes. Turn off the heat after 15 minutes, then leave the covered skillet to rest for 10 minutes.
7. Once the rice has rested for 10 minutes, uncover the skillet and fluff the rice with a fork. Spoon the chimichurri over the top and fold it through gently. Don’t stir too aggressively, or the rice can turn sticky and mushy.
8. Taste the chimichurri chicken and rice, then add more salt if it needs it. Finish with an extra pinch of fresh parsley or cilantro for garnish, and serve.