Chimichurri Chicken & Rice

Serves 5
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Directions

  1. 1Place a saucepan over high heat, adding washed basmati rice, cold water and sea salt flakes to taste.
  2. 2Place a saucepan over high heat, adding washed basmati rice, cold water and sea salt flakes to taste.
  3. 3Place a saucepan over high heat, adding washed basmati rice, cold water and sea salt flakes to taste.
  4. 4Give it all a quick stir to break up and prevent any clumps, and bring it to a boil, once boiling, place on a lid, reduce the heat to low and cook for 14 minutes undisturbed.
  5. 5Give it all a quick stir to break up and prevent any clumps, and bring it to a boil, once boiling, place on a lid, reduce the heat to low and cook for 14 minutes undisturbed.
  6. 6Give it all a quick stir to break up and prevent any clumps, and bring it to a boil, once boiling, place on a lid, reduce the heat to low and cook for 14 minutes undisturbed.
  7. 7Add the chicken breasts to a mixing bowl, followed by onion powder, garlic powder, smoked paprika, sea salt flakes to taste, cracked black pepper and olive oil.
  8. 8Add the chicken breasts to a mixing bowl, followed by onion powder, garlic powder, smoked paprika, sea salt flakes to taste, cracked black pepper and olive oil.
  9. 9Add the chicken breasts to a mixing bowl, followed by onion powder, garlic powder, smoked paprika, sea salt flakes to taste, cracked black pepper and olive oil.
  10. 10Massage the mixture until everything is evenly coated and well combined.
  11. 11Massage the mixture until everything is evenly coated and well combined.
  12. 12Massage the mixture until everything is evenly coated and well combined.
  13. 13Place a large pan over high heat, adding olive oil. Once hot, add in the seasoned chicken, placing them apart from one another and sear these for 3 minutes.
  14. 14Place a large pan over high heat, adding olive oil. Once hot, add in the seasoned chicken, placing them apart from one another and sear these for 3 minutes.
  15. 15Place a large pan over high heat, adding olive oil. Once hot, add in the seasoned chicken, placing them apart from one another and sear these for 3 minutes.
  16. 16Once achieved, flip them over and repeat the same process, then remove and place this into a preheated oven set at 200 degrees Celsius or 390 degrees Fahrenheit and bake for 13 minutes.
  17. 17Once achieved, flip them over and repeat the same process, then remove and place this into a preheated oven set at 200 degrees Celsius or 390 degrees Fahrenheit and bake for 13 minutes.
  18. 18Once achieved, flip them over and repeat the same process, then remove and place this into a preheated oven set at 200 degrees Celsius or 390 degrees Fahrenheit and bake for 13 minutes.
  19. 19To make the chimichurri, add flat leaf parsley, coriander or cilantro, fresh peeled garlic, dried oregano, dry chilli flakes, extra virgin olive oil (EVOO), red wine vinegar, sea salt flakes to taste and crack black pepper to a blender bowl.
  20. 20To make the chimichurri, add flat leaf parsley, coriander or cilantro, fresh peeled garlic, dried oregano, dry chilli flakes, extra virgin olive oil (EVOO), red wine vinegar, sea salt flakes to taste and crack black pepper to a blender bowl.
  21. 21To make the chimichurri, add flat leaf parsley, coriander or cilantro, fresh peeled garlic, dried oregano, dry chilli flakes, extra virgin olive oil (EVOO), red wine vinegar, sea salt flakes to taste and crack black pepper to a blender bowl.
  22. 22Place on a lid, lock it tightly and blend this on high until everything has broken down and well combined.
  23. 23Place on a lid, lock it tightly and blend this on high until everything has broken down and well combined.
  24. 24Place on a lid, lock it tightly and blend this on high until everything has broken down and well combined.
  25. 25Take the rice off the heat and leave the lid on for a final 4 minutes to allow it to finish cooking. Carefully remove the lid and use a fork or spatula to fluff it up.
  26. 26Take the rice off the heat and leave the lid on for a final 4 minutes to allow it to finish cooking. Carefully remove the lid and use a fork or spatula to fluff it up.
  27. 27Take the rice off the heat and leave the lid on for a final 4 minutes to allow it to finish cooking. Carefully remove the lid and use a fork or spatula to fluff it up.
  28. 28Carefully remove the chicken from the oven, place it onto a heat resistance surface and allow these to rest for 5 minutes.
  29. 29Carefully remove the chicken from the oven, place it onto a heat resistance surface and allow these to rest for 5 minutes.
  30. 30Carefully remove the chicken from the oven, place it onto a heat resistance surface and allow these to rest for 5 minutes.
  31. 31Slice it across the grain to break up the fiber and tissue resulting in more tender chicken, rotate it 90 degrees and slice into large dice pieces.
  32. 32Slice it across the grain to break up the fiber and tissue resulting in more tender chicken, rotate it 90 degrees and slice into large dice pieces.
  33. 33Slice it across the grain to break up the fiber and tissue resulting in more tender chicken, rotate it 90 degrees and slice into large dice pieces.
  34. 34Add the diced juicy chicken into a mixing bowl along with any resting juices, then add in the chimichurri and give this all a really good mix until everything is well coated and all chimmed up.
  35. 35Add the diced juicy chicken into a mixing bowl along with any resting juices, then add in the chimichurri and give this all a really good mix until everything is well coated and all chimmed up.
  36. 36Add the diced juicy chicken into a mixing bowl along with any resting juices, then add in the chimichurri and give this all a really good mix until everything is well coated and all chimmed up.
  37. 37Divide the rice by five, same again with the chimichurri chicken and don't forget to spoon over any juices left in the mixing bowl.
  38. 38Divide the rice by five, same again with the chimichurri chicken and don't forget to spoon over any juices left in the mixing bowl.
  39. 39Divide the rice by five, same again with the chimichurri chicken and don't forget to spoon over any juices left in the mixing bowl.
  40. 40Serve with some slices of lemon.
  41. 41Serve with some slices of lemon.
  42. 42Serve with some slices of lemon.
  43. 43Place on the lids once cooled and keep in the fridge for up to four days and in the freezer for up to four months. To reheat, simply do so in a microwave or a pan until hot.
  44. 44Place on the lids once cooled and keep in the fridge for up to four days and in the freezer for up to four months. To reheat, simply do so in a microwave or a pan until hot.
  45. 45Place on the lids once cooled and keep in the fridge for up to four days and in the freezer for up to four months. To reheat, simply do so in a microwave or a pan until hot.

Ingredients

  • 1 kg chicken breast
  • 1 kg chicken breast
  • 1 kg chicken breast
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp olive oil
  • 2 tsp olive oil
  • 2 tsp olive oil
  • 10 g flat leaf parsely
  • 10 g flat leaf parsely
  • 10 g flat leaf parsely
  • 10 g coriander (cilantro)
  • 10 g coriander (cilantro)
  • 10 g coriander (cilantro)
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 0.25 tsp chilli flakes
  • 0.25 tsp chilli flakes
  • 0.25 tsp chilli flakes
  • 80 ml extra virgin olive oil (EVOO)
  • 80 ml extra virgin olive oil (EVOO)
  • 80 ml extra virgin olive oil (EVOO)
  • 60 ml red wine vinegar (substitute for lemon juice)
  • 60 ml red wine vinegar (substitute for lemon juice)
  • 60 ml red wine vinegar (substitute for lemon juice)
  • 320 g basmati rice, washed
  • 320 g basmati rice, washed
  • 320 g basmati rice, washed
  • 640 ml cold water
  • 640 ml cold water
  • 640 ml cold water
  • lemon slices
  • lemon slices
  • lemon slices
  • coriander (cilantro)
  • coriander (cilantro)
  • coriander (cilantro)
  • sea salt flakes
  • sea salt flakes
  • sea salt flakes
  • cracked black pepper
  • cracked black pepper
  • cracked black pepper

Equipment

SaucepanMixing BowlLarge PanOvenBlender BowlForkSpatula

Tips

  • Optional: Serve with some slices of lemon for a nice citrus kick and also garnishing with coriander or cilantro.