Chimichurri Chicken and Rice Recipe

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

Step 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

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

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

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

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

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories577

% Daily Value *
Total Fat 28g36%

Saturated Fat 3.3g17%
Cholesterol 141mg47%
Sodium 870mg38%
Total Carbohydrate 40g15%

Dietary Fiber 1.2g5%
Protein 39g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Chimichurri Chicken and Rice