Chimichurri Chicken & Rice

with Lime & Jalapeno

Herby, garlicky Argentinian chimichurri sauce is the star of the this chimichurri chicken & rice recipe. Serving the chicken with lime & jalapeno chimichurri sauce makes this dish fresh & zingy. Serve on a bed of baked rice with sweet pops of corn to make your weeknight dinner exciting.

Serves 4

Effort: Easy/ Moderate

Prep: 10 mins

Cook: 40 mins

Gluten free

• 4 bone-in, skin on chicken thighs

• 1 tbsp olive oil

Jalapeno Lime Chimichurri

• 6 tbsp olive oil

• 3 tbsp chimichurri seasoning

• 2 tbsp lime juice (Juice of 2 limes-ish)

• Zest of 1 lime

• 2 tbsp jarred pickled jalapeno, chopped

• 1 tbsp juice from the jalapeno jar

• Salt and Pepper, to taste

For Lime Rice

• 1 cup long grain rice

• 2 cups chicken stock

• 1 red onion sliced

• 2 garlic cloves, chopped

• 1 can kidney beans, drained & rinsed

• 1 cup sweet corn

• 2 tbsp lime juice (about 2 limes)

• Zest of 1 lime

• 1 tbsp chimichurri seasoning

• 1 tsp cumin

• 1 tsp salt

Garnish

• Jalapeno slices

• Lime wedges

• Fresh parsley

Instructions

1. To make the chimichurri: Add all of the chimichurri ingredients together and mix well. Leave to stand while you cook the rest of the dish.

2. Preheat the oven to 200c/ 180c fan. Pat the chicken dry and season with the salt & pepper. Heat a skillet with the olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken skin face down, cooking for 5-6 minutes until the skin is a deep golden colour. Flip the chicken and cook for a further 3-4 minutes.

3. Remove the chicken to a plate and set a side until needed.

4. Back in the skillet add the sliced onion and garlic, cook until the onions are soften and the garlic fragrant.

5. Add the rice and cook for 1 minute stirring the rice through the onions.

6. Add the kidney beans & corn, stir through.

7. Whisk together the warm chicken stock, chimichurri seasoning, cumin, salt, lime juice & zest before pouring over the top of the rice mixture.

8. Cook uncovered over high heat for 1 to 2 minutes. Add the chicken (skin side up) and its juices on top of the rice. Season well. Place in the oven uncovered for 20 - 25 mins or until the rice is fully cooked.

9. Remove from the oven and leave to stand for 10 minutes undisturbed.

10. Drizzle the chicken generously with the lime, & jalapeno chimichurri, scatter with extra jalapeno slices and fresh parsley and serve with lime wedges.

Hints & tips

Chicken - Bone in, skin on chicken is used in this recipe. The crispy skin adds more flavour & texture and cooking with the bone in, the flavour that's housed inside the bone spreads out into the meat, leaving you with chicken with a deeper, meatier, delicious flavour.

Bone out thighs can also be used. Reduce the cooking time in step 2 as to not over cook.

Rice - Leaving the rice to rest, and allowing this time means that the starch will set and the moisture will evenly distribute so you don't end up with a gluey mess. Once rested fluff the rice up around the chicken.

Basmati rice would also work in this recipe.

Chimichurri - If jalapeno’s are too spicy for you, substitute with cucumber pickles. You will get the zingy flavour from the pickling juice and the crunch of the pickled cucumbers minus the heat.

Easy swaps - Swap the kidney beans for any type of bean on hand, such as black beans or 4 bean mix.

Serving suggestion - Serve with a green salad or your favourite green veggies. A little sour cream on top would be a nice addition if you like.

Portion size - Serves 4 or 2 with leftovers.

Storage - Store in the fridge for 3-4 days. This dish is suitable for freezing - when reheating your rice make sure it is piping hot before serving.