CHIMICHURRI CHICKEN

CHIMICHURRI CHICKEN

A few years ago I went on a South American adventure with my cousin Danielle. Our first stop was Buenos Aires. We drank a bottle of Malbec every night with dinner, and dinner was always grilled meats with sides of veggies. I really loved the chimichurri sauce that accompanied each meal. We stopped in a grocery store one day and bought alforjas cookies, dulce de leche, and spices. I found this great chimichurri spice mix there and I mix it with fresh parsley and garlic. I don’t put vinegar in it as I use it for cooking and not just as a condiment.

When my cousin comes over and we want to relive our days in Buenos Aires, we buy a bottle of Malbec and I make this dish with shrimp added to the chicken.

CHIMICHURRI CHICKEN

CHIMICHURRI CHICKEN

Course Main Course
Cuisine South American
Servings 2

Ingredients
  

  • 8 ounces organic chicken cubed
  • 1 cup parsley chopped
  • 1 clove garlic minced
  • 1 tsp salt
  • 1 tbsp chimichurri spice mix or oregano
  • 1 cup olive oil plus more for frying

Instructions
 

  • In a frying pan or medium heat, add 1 tsp of olive oil. Add chicken and fry for about 7 minutes until browned on both sides.
  • In a bowl, add parsley, spices, garlic, and salt. Mix well. Pour olive oil into the bowl and mix well. All the parsley should be cover with olive oil.
  • Remove chicken from the pan and put on a serving plate. Spoon over the chimichurri mix.
  • Serve immediately.

Notes

This mix is so versatile. It can be used as a topping for meat, fish, chicken, shrimp, and veggies. I even make omelettes with it. Keep it stored in an airtight container in the fridge for up to a week.


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