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.

8oz. organic chicken, cubed
1c. parsley, chopped finely
1 clove of garlic, minced
1 tsp. salt
1 tbsp. chimichurri spice mix or oregano
1c. olive oil, plus more for frying

In a frying pan or medium heat, add 1 tsp of olive oil. Add chicken and fry for about 7 minutes.

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.

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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