Red & Green Chimichurri

by Ryan

This week I made both red chimichurri and green chimichurri.

Green Chimichurri Chicken

Green Chimichurri Chicken

The chicken turned out pretty good.  The key to the green chimichurri was to add the lemon juice after the chicken finished cooking.  I left both chimichurris to marinate for around 2 hours.

Green Chimichurri:
1 bunch parsley
5 tsp chopped garlic
3/4 cup olive oil
1/4 cup red wine vinegar
1 tbsp diced red onion (skipped, because we don’t eat onion much)
1 tsp dried oregano
1 tsp black pepper
1 tsp salt
1/2 lemon juiced (set aside for later)

Puree the parsley, add the rest of the ingredients, and mix well.  Save the lemon juice for a finishing touch after the thicken is cooked.  Fresh parsley is a must and smells awesome in the kitchen.  Even with buying red wine vinegar and fresh parsley this sauce cost me less than $3 to make (and I could make it again for $1 or so).

Red Chimichurri Chicken

Red Chimichurri Chicken

Red Chimichurri:
1/2 cup red wine vinegar
1/4 cup olive oil
1 & 1/2 tbsp paprika
2 tsp cayenne pepper
4 tsp chopped garlic
1 tsp black pepper
1 tsp cumin seeds
1/2 tsp salt

The red chimichurri tasted great, but my wife and I both thought it could have been a bit hotter.  I only used 1 tbsp paprika, so I increased it to 1 & 1/2 tbsp in the recipe above.

Some nice Spanish rice would have gone well with this.  I normally just make Spanish rice on a whim, so I don’t really have a set in stone recipe.. but something like the below is what I would use:

Spanish Rice:
white or brown instant rice (uncooked)
olive oil
water
tomato paste
fresh garlic (or powdered garlic)

Warm olive oil and rice.  Rice will absorb the oil fairly easily and the goal is to slightly cook the rice without burning it (brown it a little).  Then add water to cook rice.  Then add tomato paste and fresh garlic to taste.  Top with a little cheese if you want.

Green and Red Chimichurri Chicken

Green and Red Chimichurri Chicken

Happy cooking!

Advertisements