I’m declaring chimichurri the sauce of the summer. It’s so bright and vibrant, and as I’ve mentioned before it’s good on pretty much everything! This week I made this scrumptious one-pot Chimichurri Chicken and Rice, which was based loosely on Trader Joe’s frozen chimichurri rice and vegetables (a product that many of you suggested I try). I added chicken just to make it more of a full, one-pot style meal, but making this vegan would be super easy, too. Just swap out the diced chicken for a can of chickpeas and you’re good to go!
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Hand Chop Your Chimichurri
I made a smaller batch of chimichurri this time and because of that I decided to just chop everything by hand instead of using my food processor. Surprise, surprise, I liked it a lot better than my super processed chimichurri!! So, I’ll be making it by hand from now on. And honestly, it was easier to finely chop all that stuff than it is to clean the food processor. :P
Tips for Cooking One Pot Recipes
As will all one-pot rice dishes, it’s absolutely critical to use a good quality pot with a thick bottom. If you use a thin pot or skillet you’ll get hot spots and cold spots leaving the rice uncooked in some areas and dry or burned in others. Even heat is critical. If you have a rice cooker, you could totally do this in the rice cooker, too. Just do all the sauté steps in a skillet, then transfer everything (chicken, vegetables, rice, water) to the rice cooker, cook per the machine’s instructions, then fold in the chimichurri at the end. 👍
Goes great with: Super Fresh Cucumber Salad, Vinaigrette Slaw with Feta, Lemon Butter Green Beans
Chimichurri Chicken and Rice
Servings 4 1.25 cups eachIngredients
CHIMICHURRI
- 1/4 cup extra virgin olive oil ($0.52)
- 2 Tbsp red wine vinegar ($0.20)
- 1/2 tsp dried oregano ($0.05)
- 1/4 tsp cumin ($0.03)
- Pinch red pepper flakes ($0.02)
- 1/4 tsp salt ($0.02)
- 1 clove garlic ($0.08)
- 1/2 cup fresh parsley, chopped ($0.30)
- 1/2 cup fresh cilantro, chopped ($0.25)
CHICKEN AND RICE
- 1 Tbsp olive oil ($0.13)
- 1 boneless, skinless chicken breast (3/4 lb.) ($1.42)
- Pinch salt and pepper ($0.05)
- 1 yellow onion ($0.41)
- 2 Roma Tomatoes ($1.00)
- 1/2 cup frozen peas ($0.21)
- 1 cup long grain white rice* ($0.66)
- 1.5 cups water ($0.00)
- 1/4 tsp salt ($0.02)
Instructions
- Prepare the chimichurri first to allow time for the flavors to blend. Combine the olive oil, red wine vinegar, oregano, cumin, red pepper flakes, and salt in a bowl.
- Pull the parsley and cilantro leaves from the stem and finely chop them. Mince the garlic. Stir the parsley, cilantro, and garlic into the bowl with the oil, vinegar, and spices. Set the chimichurri aside.
- Cut the chicken breast into very small pieces, then season with a pinch of salt and pepper. Heat one tablespoon of olive oil in a deep skillet over medium heat. Once hot, add the chicken pieces and sauté until golden brown.
- While the chicken is browning, dice the onion. Remove the chicken pieces from the skillet once golden brown, and add the diced onion in their place. Sauté the onion until soft (about 5 minutes).
- While the onion is sautéing, dice the tomatoes. Once the onions are soft, add the diced tomatoes and sauté for about two minutes more, or until they begin to break down.
- Add the chicken back to the skillet along with the frozen peas, uncooked rice, water, and 1/4 tsp salt. Briefly stir to combine all the ingredients.
- Place a lid on the skillet, turn the heat up to medium-high, and let it come to a boil. As soon as it reaches a boil, turn the heat down to low or medium-low, and let it simmer gently for 15 minutes. After 15 minutes, turn the heat off and let it rest for 10 minutes.
- After letting the rice rest for 10 minutes, remove the lid and fluff with a fork. Pour the prepared chimichurri over the rice and fold it in to combine. Be careful not to vigorously stir the chimichurri into the rice because this will cause it to become sticky and mushy.
- Taste the chimichurri chicken and rice and season with extra salt if needed. Top with an extra pinch of fresh parsley or cilantro for garnish, then serve.
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Notes
Nutrition
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How to Make Chimichurri Chicken and Rice – Step by Step Photos
Make the chimichurri first so the flavors have a little time to blend. In a bowl, stir together 1/4 cup extra virgin olive oil, 2 Tbsp red wine vinegar, 1/2 tsp dried oregano, 1/4 tsp cumin, a pinch of red pepper flakes, and 1/4 tsp salt.
You’ll want about 1/2 cup loosely packed each chopped parsley and cilantro, so I just grabbed about 1/4 of each of my bunches. This recipe is super flexible so you don’t have to stress over getting the amount of parsley and cilantro right. But, if in doubt, more is better. Oh, you’ll also need a large clove of garlic.
Chop the parsley and cilantro very finely. Mince the garlic.
Stir the parsley, cilantro, and garlic into the oil and vinegar mixture. Set the chimichurri aside.
Cut one boneless, skinless chicken breast (about 3/4 lb.) into small pieces. Season with a pinch of salt and pepper.
Heat 1 Tbsp olive oil in a deep skillet over medium heat. Once hot, add the chicken pieces and cook them until they’re golden brown, then remove them from the skillet.
While the chicken is cooking, dice an onion. After removing the chicken from the skillet, add the onion and sauté until they’re soft.
While the onions are sautéing, dice two Roma tomatoes. Add the diced tomatoes to the skillet and sauté for just a couple minutes more, or until they start to lose their shape.
Add the cooked chicken back to the skillet along with 1/2 cup frozen peas and 1 cup long grain white rice (I used jasmine).
Add 1.5 cups water and 1/4 tsp salt. Give everything a brief stir, then place a lid on top, turn the heat up to medium-high, and let it come to a boil. Once it reaches a boil, turn the heat down to low or medium-low and let it simmer gently for 15 minutes.
After simmering for 15 minutes, turn the heat off and let it rest for 10 minutes, undisturbed (lid in place). Finally, remove the lid and fluff it with a fork.
Finally, pour the chimichurri over the skillet and gently fold it to incorporate it into the chicken, rice, and vegetables. Make sure not to stir vigorously, or your rice will get sticky and mushy. Taste the dish and add more salt, if needed.
You can garnish the Chimichurri Chicken and Rice with a little extra parsley or cilantro, if you’d like
I have made this recipe tons of times, changing it up with different vegetables, canned vs fresh tomatoes etc. Recently I started eating plant based, no oil. So I made this, cooked the chicken on the side for my hubby, and used vegetable broth instead of oil. Although it is amazing with olive oil, it was still very good with the broth. The texture was just a bit stickier, and i don’t mind that. Just thought I’d share for anyone who may be in the same boat!
Loved it. Delicious and easy. I used red onion and an extra chicken breast and added some frozen chopped kale with the peas. I’ll absolutely make this again!
This was good, but in the end I felt like it needed something extra to vary the texture of the dish a bit. Crumpled feta added at the end did the trick.
Excellent! I was nervous at first because it smelled pretty bland while the rice was cooking. But the chimichurri is so flavorful it ended up exactly right.
I made this with a can of chickpeas instead of chicken and added 1.5 cups chicken broth instead of water. I also used a can of petite diced tomatoes and it worked fine.
Amazing recipe, this one will be going in our rotation for sure. I have never had chimichurri sauce before, but it tastes great! We are thinking of adding a can of artichoke hearts next time. Also I am wondering how well this will stand up to meal prep if I make a big batch for lunches. Yum!
This is one of our favorite easy meals to make. My husband talks about how he used to be obsessed with the Trader Joe’s chimichurri rice from the frozen section so I went looking for a way to duplicate it. I replaced chicken with chickpeas, and added just a smidge of chicken broth concentrate for more flavor. I think it would be great with some chopped carrots too!
This was SO good! I made 2 batches, one with chicken and the other vegan. I had the rice precooked so I didn’t make it exactly as recipe calls, but everyone was happy with the dish. Chimichurri sauce was perfect! I didn’t have any chickpeas and used kidney beans that I had in the pantry. Very delicious!
Could you make this without tomatoes?
Yes, you could probably get away without the tomatoes in this one because the chimichurri provides so much flavor already. :)
I loved this recipe!! It was so yummy! I used broccolini instead of peas. I also made my rice separately. I will definitely be making this again. Thank you!!
I love this recipe, I made it twice now already. I added a bit more chicken than the recipe states since I really enjoy having more meat. I also put some lime juice over all of it in the end to add some extra flavor, and I sprinkled feta over my own serving. The feta really added a nice flavor to it. So delicious. Though prepping takes me quite a while since I like to chop everything before I start cooking so that I don’t over cook anything. But it’s worth it.
So fresh and yummy!
is there another vegetable i can use instead of peas. don’t have any.
You could omit them and use what you have on hand. I’ve used bell peppers in the past with great success!
Hi! Made this before and loved it, about to make it again. Do you have any tips about what to use the rest of the cilantro and parsley from my bunches for? Or can I freeze extra sauce?
Thanks!
You can most certainly freeze the sauce Dee. You can then use our recipe archives to search by ingredient and find a few other great recipes that use cilantro and parsley to use up those bunches.
This dish was so good!! My family doesn’t like peas so I used broccoli. My family really enjoyed this dish. I will definitely be making this again. Thanks for sharing this recipe!
I made this recently, sticking with the exact recipe, and it came out beautifully! So much flavour, so easy to make! I wasn’t sure how to reheat it the next day, so I just put it in a pan with some water (to stop it drying out), and it was just as beautiful.
Followed the directions and the rice wasn’t soupy before adding the chimichurri, but it was definitely wet (if that makes sense) and then when I did add the chimichurri it almost was… creamy? Is that right?
Also would there be a benefit to using chicken broth instead of water?
We still gobbled it up – but I think it may take a time or two more with some tweaks to really love it/put it in rotation.
Super interested in any tips/ideas! Y’all are the absolute best.
The chicken broth gives it extra flavor. I love using it instead of water when I make rice. Hope that helps! Thanks Erika!
Just made this in a bigger quantity in my dutch oven and WOW! I used bone-in chicken thighs with skin, instead of chicken breasts, which were seasoned and browned on the stove top. Then, I all the vegetables in the chicken and eventually added the rice and water. Brought it up to a boil, dumped the chicken thighs back in, and in goes the dutch oven into a pre-heated oven at 375 F for 40 minutes. Adding the chimichurri made it so so much better, even though the rice already had all the flavor from the chicken thighs.
Oh great idea to swap and brown the thighs!
The flavor was incredible!
Only complaint is that the rice did not cook all the way when I doubled the recipe. I’ll make a single batch next time. :)
I haven’t made this yet but was wondering-can I use shrimp instead? My husband doesn’t eat chicken or beef!
Yes, definitely. That would be delicious! I would sauté them separately and add them at the end, though. If they cook with the rice and everything they will most likely over cook.
i added mole to this and it was awesome. i also doubled the recipe and added some better than boullion. Super delicious and tasty. But i kind of regret it since the flavor from the chimichurrin was overshadowed by the mole. I found that the rice at the bottom began to burn a little.
i made this a second time without mole, and i added poblano peppers, jalapeno peppers, and some other pepper in with the onions instead of tomatoes, peas, etc I also added a little lime to the chimichurri mix. Now it tastes awesome. Also it helps that i didnt keep the rice boiling too long which probably made it burn last time.
Very good one pot meal. I like the variety of spices and flavor you used in this. Definitely not boring.
This was my first experience with chimichurri, and it will not be my last! I loved the way all these ingredients combined to create something magically delicious. I did make a few adjustments, as I also thought this recipe had too much oil, but overall, I still kept it the way it was and greatly enjoyed it. Thanks for introducing me to new flavors!
This was really, really good. I have made it twice and the jasmine rice makes a HUGE difference in the flavor and texture. I also misread the recipe and used too much parsley and cilantro, but it didn’t matter. Had a little chimichurri leftover and used it to top my lunch the next day after warming it up. The dish was amazing and very economical.
This recipe was good, just way too oily. I would make it again and use shrimp instead of the chicken….i think the chimichurri sauce would pair better with shrimp. To avoid the oil saturation, I would add the chimichurri sauce separately to each plate as needed
THANKS A MILLION. THE CUMIN WAS A GREAT ADD. FABOULOUS EASY TO MAKE DISH
Great flavor but WAAAAAY too much oil!! After eating one serving, we ended up picking out the chicken and tossing the rest. I should have known better but I always try to make a recipe as written the first time to have it the way the author intended. Next time I’ll use 1/2 – 1 Tbsp of oil then check it t the end to determine if it needs more.
A definite 5 STARS! The best one pot meal I’ve ever made! I substituted with one pkg of boneless skinless chicken thighs and about a cup or so of thawed shrimp (its what I had on hand) and instead of frozen peas or tomatoes (my sons wont eat those), I added the juice of a lime to the water with the rice!! Delicious :) I’ve made at least 10 of your different recipes so far – each one a success and permanent new addition to our recipe collection…I adore your site!!
With a few tweaks, this recipe is fantastic! I recommend using boneless skinless chicken thighs instead of breasts. A good time saver: saute the chicken for a few minutes, then add the onions straight in and proceed with the recipe, no need to dirty another pan. I also thought it could use a little more tomato & peas, and of course chicken stock instead of water. Worked beautifully in my dutch oven served on a bed of spinach. Thanks!
Super delicious! Subbed chicken broth and omitted the salt. Almost considered skipping the sauce, which was lunacy, it makes the dish!
Main point: delicious recipe!! I’ll make it again for sure.
However, I tried to double it and use brown basmati rice. Cooked it on the stove top in a Dutch oven. Otherwise followed the instructions precisely, and when I lifted the lid to fluff, there was a LOT of liquid left. So I covered and cooked for another fifteen minutes. Still a lot of liquid! So I let it simmer with the lid off to let it reduce a good deal. The result? Probably mushier than if I hadn’t tried to double it and use the brown basmati. But once I stirred in the chimichurri and tasted it, I considered it a success, all things considered. Next time, I’m going to try to make a single batch with long grain white rice to get a better consistency and a more predictable result. But my “failure” was delicious! Thanks for sharing the recipe!
Can i use brown rice?
No, unfortunately brown rice requires more liquid and a longer cooking time, so you won’t be able to simply swap it for the white rice. It would require a lot of other changes in the recipe.
This doubles easily and our gluten free friend really enjoyed it. Highly recommend. A crowd pleaser.
I love this recipe! I use a 15oz can of petite diced tomatoes (drained as best i can) instead of roma tomatoes. I also add a can of chick peas after the 10 minute rest to give it a little more substance. And top with feta because feta cheese is amazing.
I love this recipe, and make it ALL. THE. TIME. As others have said, i generally throw in what i have around the house. After thanksgiving i substituted chicken for left over turkey and it came out wonderfully. I also use a food processor to make it a little easier to make the sauce. Lastly, I use whatever type of rice I have on hand. Generally, I follow the rice cooking instructions for the liquid to 1c rice ratio and adjust the cooking time to match the rice. I love budgetbytes and appreciate the ease at which your recipes have.
THIS RECIPE!!
We health’d it up a smidge by using black japonica rice and just added an extra half cup of water. It is SO good!!
We will definitely be making it again!!
This is literally one of the best recipes I have ever made!!! So fresh and delicious, my 15 month old loved it too! Thank you for this amazing recipe!! I’d give 10 stars if that was an option :)
Hi, I’m planning on making this recipe, and was wondering if for the chimichurri, would it be possible to substitute cilantro and parsley flakes for fresh parsley and cilantro?
No, unfortunately you really need the fresh parsley and cilantro for this one.
Very tasty! Even my 2-year-old loved it. I did not make any changes.
Can you freeze the leftovers of this recipe?
This one will freeze just so-so. You will probably notice a dampening of flavors of the chimichurri.
Hi! This recipe looks so yummy! Just had a question if I wanted to do it for a meal prep; would I wait to stir in the chimichurri until each day after warming? Or would it be better to mix in now and have the chimichurri in the mix when I warm it? Can’t wait to try it!
I would just mix it in the entire batch and not worry about it. The flavor will change some in the fridge and when you reheat, but I’m sure it will still be delicious. My leftovers were. :)
I followed the recipe exactly and it was wonderful! Next time I’ll definitely use a food processor to cut the cilantro & parsley because it took forever.
I think 99% of what we cook is from your site, and nothing has ever disappointed. When I need dinner ideas, this is the first place I go to. I’ve spread the love of Budget Bytes to friends, family, co-workers, random people I meet in the grocery line, graduate students that I’m supposed to be talking to about how to survive after grad school, everyone.
When my husband asks what’s for dinner, he’s always happy and excited, and we always make sure to have enough leftovers to eat another meal the next night. Except for this one. Every single time I make this one, my husband simply MUST go back and get another half bowl, or “a few more bites” or “just a bit more” or “well, I had a really stressful day and need more calories” or some other kind of excuse. By the time he’s had his “just a few more bites” there’s…. enough for a kind of decent lunch for one person left? Ah well! It just means I need to make it MORE OFTEN! Thank you so much!
Hahaha, I love it! Thanks!
Made this in my Instant Pot, delicious! I was going to use a can of petite diced tomatoes with garlic and olive oil, but had a mix of small multicolor fresh ones and used those instead. So good with the fresh, but I feel like the canned will be great too. I used chicken stock (1 and 3/4 cup) and stirred in the frozen peas at the end along with the chimichurri. I cooked this for 6 minutes on HP, turned it off and NPR for 10 and used basmati.
I was looking to see if anyone converted to the instant pot! I just got an instant pot, so I am new to using, but a question for you– when/how did you cook the chicken? did you add it to everything in the first step at 6 min HP? then you just added the uncooked rice, without additional broth?
Great recipe! I did change a few things: I had low sodium chicken broth needing to be used, so I replaced the 1.5 c. water with it and omitted the 1/4 t. salt. I added an extra clove of garlic (yeah, we love garlic), and per another suggestion, I added the peas before the 10 min rest (just tossed in on top of rice and added lid back quickly). Delicious and now added to our favorites. Love your blog.
Very straight forward recipe and easy to follow. Like many others, I did substitutions based on what I had on hand. The sauce was truly delicious. I doubled the parsley, left out the cilantro, included some ground coriander, and tripled the chilli flakes. With the rest of the recipe, I used sad-looking cherry tomatoes that weren’t salad-worthy, sweet corn instead of peas, and brown rice. Overall, very tasty, but the brown rice did give me some trouble! Definitely adjust the cooking time, not just the amount of water. Me and my family of myself and I will have this again soon :)
I don’t care for cilantro, according to a comment above I could just replace more parsley for the cilantro correct? Also is it step six where I would add everything to the rice cooker rather than the pot? Would the amount of water be the same?
Yes, you can definitely do all parsley instead of a parsley/cilantro combo. And correct again, step six is where you’d add everything to the rice cooker. :) I would probably try the same amount of liquid. Sometimes rice cookers can hold in more steam than cooking rice on the stove top, but each machine is a little different so it’s hard to guess.
Can you make this with brown rice? How do you think the time would need to be adjusted?
Yes, any time you swap brown rice for white rice in a recipe, you’ll need to add more liquid and increase the cooking time. I would need to test the recipe before offering specifics, though.
Hey Beth! I tried this recipe on Thursday, it was killer! Just a quick question. I have half a can of kidneybeans left from a chilli. And some Chimichurri left. I can swamp chicken for beans, right? Without destroying the flavor?
Sure, why not! :) Chimichurri makes everything taste good and beans and rice are a classic combo. :)
I made this last night for dinner, expecting to have leftovers for dinner tonight. But it was too good! My husband, son and I ate every last bit of it. SO delish! My only regret is that I didn’t make extra chimichurri sauce because it was outstanding. Thanks for another great recipe!
Just made this for dinner. It’s missing something. Flavors of the herbs are nice at the end but there’s no flavor at the beginning.
Most chimichurri recipes ive seen call for only parsley and no cilantro. Have you ever made it without the cilantro and how much difference in flavor if so. Thanks love your recipes.
You can do it either way. :) The flavor is different, of course, but it’s still great.
Wow! Really excellent recipe. I’ve made this twice: once following directions exactly and once subbing with things I already had in my kitchen (canned tomatoes instead of fresh, add extra chicken and peas to bulk it out). Both turned out incredible. Also made excellent leftovers.
I made this with a can of roasted garlic crushed tomatoes, swapping the fresh garlic + fresh roma tomatoes since that’s what I had on hand and it worked just fine (just was a little redder than the pictures).
I made this in the Instant Pot! Followed all instructions as written, using IP’s sauté function for the browning and sautéeing steps. (I did have some leftover homemade chicken stock so I used that instead of water.) Followed IP’s booklet’s guidelines for proportion of rice to liquid, cooked under pressure for 8 minutes then added chimichurri. Turned out PERFECT. I have a feeling I’m going to be eating it all summer. Thanks!
Could this be made with quinoa instead of rice?
Yes, you can definitely do something similar with quinoa! :) Just make sure to adjust the quinoa:water ratio and simmer time to what it suggests in the cooking instructions on the package of quinoa.
I took all of the sauce ingredients (except the oil) and added it to 1/2 minced onion, 1/2lb ground bison, 1/2lb ground round, and 1 egg yolk and made some killer burgers on the grill. Sauce of the summer indeed.
I made this the other day and it was SO good. I was surprised too because I made a number of modifications, but it was absolutely delicious–definitely gonna go in my summer dinner rotation.
My edits: I swapped out the chicken for 6 oz of pre cooked frozen shrimp i had on hand, and the tomatoes for a cup of frozen bell peppers, and the red wine vinegar for balsamic (I halved the tablespoon amount called for the red wine, since balsamic has a stronger flavor). It turned out really well, and I’m going to experiment with other proteins and veggies in the futures :)
Would balsamic vinegar work instead of Red Wine vinegar? I only have balsamic and a whole bottle of red wine vinegar seems like a lot since I never use it….
Yes, it will definitely impart a different flavor, but I think it would also be quite delicious.
This looks so good! I really like chimichurri, and I’ve found myself really adoring one-pot rice dinners! Thanks for coming up with this recipe.
I made this tonight without chicken – made 1.5x the recipe.. I used red onion and canned diced tomato because that was what I had on hand and a cast iron skillet with a lid. I waited until the rice was done to add the frozen peas, which cooked just as the dish was resting. Really delicious!!!! Easy to make.
Just made this tonight with a can of diced tomatoes and a bit less water – it turned out great! (Though a bit more red in color)
Looks awesome! Does the recipe as it stands only serve one person? I see that one serving is 1.25 cups but if you extrapolate that out to the 4 servings I need, that’s a whole cup of olive oil. Thanks so much!!
I’m sorry about that, for some reason the total servings changed from 4 to 1, but I just fixed it! It makes four servings of about 1.25 cups each. :)
Made it tonight. Yum!
I have no clue when you added the serving adjustment feature on your recipes, but it is wonderful! It’s really nice that you took time an effort to add that feature. I know it will come in handy for lots of people!
Thanks! I’m in the middle of switching recipe plugins because the old one is no longer supported and has so many technical issues. The new one has great features like the serving adjustments. :) I only have a few recipes converted so far, but eventually they all will be in the new format!
I wanted to make a recipe for 2 (or even 4 like a lot of your other recipes) but noticed the number of ingredients just seemed really weird. I was confused at first but now realize what is going on. The plugin is just multiplying the ingredients by the number of “servings” put in. If your original numbers were meant for 4 (which I assume it is based on price), then you need “1” serving.
I also put in “4” servings and noticed the amount of ingredients seemed really high. Thanks for pointing that out, Kevin!
Sorry about that! I just fixed it. I’m not sure why the total servings had changed from 4 to 1. :P
We’re a family in which nobody likes peas — leave them out or sub for some other veggie:?
I’d just leave them out. :)
This looks like the perfect summer recipe! I love one-pot dishes too, makes weeknight cooking a lot easier. Thanks for the recipe!
Hi Beth. Looks great and I’d like to make it. I know you have an instant pot. Do you think this could be done in it? I have just received one and am very excited to try it. Any suggestions?
Yep, I think you could just sauté the ingredients in the beginning using the sauté function, and then when you add the rice, water, peas, and chicken, use the rice function. Then just stir the chimichurri in at the end.
I just made this in my rice cooker and it turned out great! I used some ground turkey that needed a home and I’m really pleased with the end product!!
Looks like garlic is forgotten under the ingredients list, but it’s included in the instructions….
I only noticed because I’ve made the original sauce recipe you posted more than once. ;-)
Thanks for catching that! Fixing now. :)
Any thoughts on subbing brown rice for white? I’d like to use brown rice but am not sure how much to change the water amount and time. Thanks for any ideas.
Sure, just check the package that your rice comes in and use that water to rice ratio, and make sure to increase the simmer time to what is recommended on the package as well. :)
Looks great but how many servings does it make?
Sorry about that, I forgot to add that part to the recipe card. I’d call this one about 4 servings. 1.25-1.5 cups each.
I know you have an app coming out- I am hoping there will be a way for me to have a recipe box of your recipes I have tried, so I can just go to my recipe box to find my favorites without printing them, searching for them each time, or pinning them. I am OBSESSESSED with your website. I expect to feeel the same about the app.
Yes, with the app you’ll be able to create as many “cookbooks” of saved recipes as you’d like! :)
Your photos are really pleasure for my eyes and the dish is going to be the pleasure for man hungry mouths to feed today :-) Thank you so much !
how much chimichurri do you put in this recipe? I have some premade already in the fridge I’d like to use up!
Hmm, it was maybe 3/4 cup? If I were you I’d start with 1/2 cup and just add more to taste after that.
Looks yummy, and likely to show up on my table tomorrow night. My family LOVES chimichurri! I would personally hold the frozen peas until early in the “rest” period, and slightly before the chimichurri. They don’t need to cook long–or even at all since they were blanched before flash freezing. They loose color fast, and flavor doesn’t last much past the color. I also like my chimichurri with more garlic and a bit of chili–lots of recipes call for chopped fresh chilies of various sorts, but I tend to just dump in about 1 tsp of red chili flakes.
In retrospect, I think you’re 100% right about those peas! :)