Yields Serves 4 Total Time 30 mins

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.

How to Make It

Step 1
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.

Step 2
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.

Step 3
3

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

Step 4
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.

Step 5
5

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

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

Directions

Step 1
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.

Step 2
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.

Step 3
3

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

Step 4
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.

Step 5
5

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

Chimichurri Chicken and Rice