Chimichurri is the summer’s most delicious sauce. As I’ve stated before, it’s bright and vibrant, and it’s remarkable all over everything! This week, I cooked this delightful single-pot Chimichurri Chicken and Rice loosely based on the frozen chimichurri from Trader Joe’s rice and veggies (a product many people suggested I test). I added chicken to make it an all-in-one dinner, but making this vegan would be a breeze also. Swap the chicken dice for chickpeas in a can, and you’re set!


I prepared a smaller amount in chimichurri the other time around, and as a result, I opted to cut everything by hand rather than using my processor. Surprisingly, I loved it much more than the processed chimichurri I made, and it was delicious! Therefore, I’ll make it myself from the moment on. It was much easier to chop the ingredients finely than to clean the food processor.


As with every rice dish made in one pot, choosing a quality pot with a thick base is essential. If you use a small skillet or pool, you’ll end up with hot and cold spots, leaving the rice in certain areas and burnt or dry in others. Even heat is critical. If you own a rice cooker, you can do this with the rice cooker. Cook all sauteing and cooking steps in a skillet before transferring everything (chicken rice, vegetables, and so on) into the rice cooker and cook according to the machine’s instructions, then fold into the chimichurri at the close of the cooking.



One cup NEW WINDOWSextra Olive oil from the Virgin world. ($0.52)

Two tablespoons vinaigrette made from red wine ($0.20)

1/2 teaspoon dried oregano ($0.05)

1/4 teaspoon cumin ($0.03)

Pinch red pepper flake ($0.02)

1/4 tsp salt ($0.02)

One clove of garlic ($0.08)

1 cup of fresh chopped parsley chopped ($0.30)

Fresh cilantro 1/2-cup chopped ($0.25)


1 Tbsp New Windowolive oil($0.13)

One skinless, boneless chicken breast (3/4 lb.) ($1.42)

Add salt or pepper ($0.05)

1. Yellow onion ($0.41)

2 Roma Tomatoes ($1.00)

1 cup of frozen peas ($0.21)

1 cup of white long-grain rice* ($0.66)

1.5 cups of water ($0.00)

1/4 tsp salt ($0.02)


Make the chimichurri in advance to allow the flavors to mix. Mix the olive oil, oregano, vinegar from red wine, cumin, red pepper flakes, and salt in one bowl.

Take the cilantro and parsley leaves off the stems and chop them into small pieces. Reduce the garlic to a fine powder. Mix the parsley, cilantro, garlic, vinegar, oil, and other spices into the bowl. Put the chimichurri in a bowl.

Cut the chicken breast into tiny pieces and sprinkle with salt and pepper. Infuse one tablespoon of olive oil into a large skillet on medium-high temperature. Once the oil is hot, place the chicken pieces and cook until golden brown.

While the chicken is cooking, cut the onion into pieces. Remove the chicken pieces from the pan once they have turned golden brown, and add the diced onion to the skillet. Cook the onion until tender (about 5 mins).

While the onions are sautéing, chop the tomatoes. When the onions have softened, put in the diced tomatoes and cook for two minutes until the tomatoes break down.

Return the chicken to the skillet with frozen peas, uncooked rice, water, and 1/4 teaspoon salt. Quickly stir to combine all of the ingredients.

Cover the skillet, then raise the heat to medium-high and allow it to reach boiling point. Once it has compared to boiling, reduce the heat to low or medium-low and let it simmer until 15 minutes. In 15 minutes, turn the heat off and allow it to rest for over 10 minutes.

When you let the rice cool for 10 minutes, open the lid and fluff it using a fork. Pour the chimichurri prepared over the rice, then mix it into the rice. Be cautious not to forcefully stir the chimichurri into rice, as this could result in it becoming soft and sticky.

Check the taste of the chimichurri chicken and rice, and add more salt if necessary. Add a pinch of cilantro or fresh parsley to garnish, and serve.

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