I found a recipe not long ago in which the picture looked so good, I knew I had to make it. Thinking I would make it sooner than later, I just left the tab open on my laptop. Things happen and life gets in the way and that tab sat open for weeks until I finally got around to making it this past Sunday. Oh. My. Goodness. Let me just say that it was one of the most flavor-packed and delicious meals I’ve had in a long time. And to top it off, it was super easy. I don’t recall ever doing this before, but this meal was so good that I bought the ingredients to make it again – just three days after making it the first time.
It’s called “Pollo Asado” and I can’t say enough good things about it. It’s easy, tasty, healthy and just filled with flavor. I found it on a website I stumbled upon called realbalanced.com. It’s basically marinated boneless, skinless chicken thighs, but it’s the marinade that packs the flavor punch, with ingredients like cilantro, onion, orange juice, lime juice and various seasonings. And it’s super versatile, as it may be cooked on the grill, on a grill pan or in the oven. For the sake of convenience, I cooked it in the oven. I served it with “Chimichurri Rice” – something I’d never made before – and refried black beans.
Let’s talk about rice for a minute. I mistakenly assumed that there are hundreds of different kinds of rice. Boy, was I wrong. A quick Google search revealed the following: “There are over 40,000, and possibly as many as 120,000, varieties of rice, classified by grain size (long, medium, short), milling (brown, white), starch content, and flavor/aroma (Jasmine, Basmati).” Wow. Who’d have thought?
Anyway, in the spirit of total transparency, I’m here to tell you that I am definitely not a rice sophisticate or connoisseur by any means. In fact, I couldn’t be lazier when it comes to rice because I’m perfectly content with the “boil in bag” kind. It’s quick, easy and serves the purpose. We typically have several boxes of both white and brown in the cabinet. (Daughter prefers white. Hubby and I will eat either, but actually prefer brown.) Previously, if I were going to jazz up my rice, I’d either add a good bit of Tony Cachere seasoning, or perhaps some salsa, or maybe just add some chopped cilantro and a little lime juice.
Curiosity got the better of me though, as I was intrigued by the recipe for the chimichurri rice that I found. It certainly wasn’t difficult, although it was a little more of a process than my usual “boil in bag.” It was worth the extra effort though. It was delicious and Hubby raved over it, so I can see myself making it again. It paired very well with the pollo asado. Though I served it on the side for the initial meal, when it came to my leftovers, I placed the pollo asado on top of the chimichurri rice, heated it up in the microwave and it was delightful. Give it a try. I think you’ll like it.
From realbalanced.com
Prepare Marinade: To a blender, add cilantro, onion, orange juice, lime juice, garlic cloves, paprika, oregano, kosher salt, cumin, pepper, and ground cayenne pepper (optional). Blend until ingredients are pulverized and combined.
Marinate Chicken: Place chicken in a resealable bag or in a large bowl. Pour marinade atop chicken. If using a storage bag, seal bag, then rotate so the marinade coats chicken. If using a bowl, use tongs to coat chicken in the marinade, then cover the bowl with foil or lid. Transfer chicken to the refrigerator, and chill for 1-4 hours.
Cook Chicken: Remove chicken from bag or bowl of marinade, letting any excess marinade drip off.
Oven: Preheat oven to 425 degrees F and cook chicken on a baking sheet coated in nonstick cooking spray for 18-25 minutes.
Grill pan: Preheat a grill pan to medium-high heat. Grill for 3-5 minutes per side.
Outdoor grill: Preheat outdoor grill to 350 degrees. Rub oil on grates. Grill chicken undisturbed for about 5-10 minutes per side.
The chicken is done cooking once it reaches an internal temperature of 165 degrees F on an instant-read thermometer.
Serve: Remove chicken from grill or oven and allow to rest for at least 5 minutes before serving with lime wedges.
From cocinarepublic.com
Rice:
Chimichurri:
Rice: Heat the water in the saucepan or pot and add the salt, onion salt and avocado oil or coconut oil on medium heat.
While the water is on the stovetop, rinse the rice 3-4 times until the water runs somewhat clear. Water will not run completely clear. Drain the rice.
Once the water comes to a boil, add the rice and stir. Every stovetop is a bit different. If you feel the medium heat will burn the rice, reduce the heat slightly. Ensuring the stovetop is hot enough to allow water to evaporate quickly is vital.
Keep the saucepan or pot uncovered until the water evaporates, then reduce to low heat. After 5 minutes, place the lid on and cook for 5 minutes or so.
Fluff the rice with a fork and have a quick taste test. If the grains are still somewhat hard, place the lid on and cook on low heat for a few more minutes.
Chimichurri: Destem the parsley, rinse and allow it to dry. Remove the seeds from the chili pepper, clean and dry. In a food processor, chop all of the ingredients for 10 seconds. You can quickly chop the ingredients on a cutting board if you prefer to chop them manually.
Allow the rice to cool slightly. In a mixing bowl, add the rice, then drizzle on the chimichurri. Mix the rice and sauce with a large spoon and serve.
