- White Rice (1 cup)
- Salt (around 2tbsp)
- Water (3/4 cup)
- black Pepper (around 2tbsp)
- Chicken thighs (4 – skinless)
- Beef Broth (3/4 cup)
- Paprika (around 2tbsp)
- Olive oil (1 1/4 cup)
- Oregano (1 tbsp)
- Cumin (1 tbsp)
- Red pepper flakes (1-1/2 tbsp)
- Garlic (4 cloves)
- Parsley (2 cups chopped)
- White distilled vinegar (1/4 cup)
Season chicken thighs with salt, pepper and paprika (around 2 tbsp each). Heat in a frying pan on medium heat for around 3 minutes per side (browned but not cooked all the way through).
Once finished transfer the chicken to a plate.
In the same pot, add 1 cup of rice 3/4 cup of water, and 3/4 cup of beef broth. Cover the pot and set the heat to high. Once the rice starts boiling, reduce the heat to medium-low, take the cover off and stir.
Bring the browned chicken back to the pot after a couple of minutes and keep the medium-low heat going until the rice has absorbed all of the liquid, should be about 20 mins.
While the chicken and rice is in the pot, make the chimichurri by putting together the olive oil, oregano, cumin, red pepper flakes, crushed garlic, vinegar, and chopped parsley into a blender.
Blend together until a “salsa like” consistency is made.
Once the chicken and rice are done in the pot and the liquid is absorbed, mix half of the chimichurri into the rice and stir, and serve the rest on top of the chicken.