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Chimichuri Chicken with Beans and Rice
Give chicken an incredible flavor boost with this vibrant blend of Bush’s Best® Kidney Beans, herbs, garlic, spices and, as a final flavor addition, add hearty rice.
- Prep Time
25 Mins
- Cook Time
45 Mins
- Serves
12
INGREDIENTS
Chimichuri Chicken with Beans and Rice (Yields 12 cups)
- 12 x 6-oz Chicken thighs, cleaned, dried
- 3 Tbsp Olive oil
- 2 cups Onions, sweet, chopped
- 2 Tbsp Garlic, minced
- 2 cups Rice, long-grain
- 1 qt Stock, chicken or vegetable, heated
- 1 qt Bush’s Best® Kidney Beans, drained*
- 1 cup Scallions, chopped
- 1 cup Cilantro, minced
- ½ cup Water, warm
- 2 tsp Kosher salt
Chimichuri Sauce (Yields 2 Cups)
- 1 cup Parsley, flat leaf, coarsely chopped
- ½ cup Olive oil, extra virgin
- ½ cup Sherry vinegar
- 3 Tbsp Garlic, cloves, coarsely chopped
- 1 Tbsp Oregano, dried, rubbed
- 1 Tbsp Hungarian or smoked paprika
- 1 ½ tsp Red pepper flakes
- 1 tsp Black pepper, ground
- 1 tsp Cumin, ground
- ½ cup Roasted red pepper, finely diced
INGREDIENTS
Chimichuri Chicken with Beans and Rice (Yields 12 cups)
- 12 x 6-oz Chicken thighs, cleaned, dried
- 3 Tbsp Olive oil
- 2 cups Onions, sweet, chopped
- 2 Tbsp Garlic, minced
- 2 cups Rice, long-grain
- 1 qt Stock, chicken or vegetable, heated
- 1 qt Bush’s Best® Kidney Beans, drained*
- 1 cup Scallions, chopped
- 1 cup Cilantro, minced
- ½ cup Water, warm
- 2 tsp Kosher salt
Chimichuri Sauce (Yields 2 Cups)
- 1 cup Parsley, flat leaf, coarsely chopped
- ½ cup Olive oil, extra virgin
- ½ cup Sherry vinegar
- 3 Tbsp Garlic, cloves, coarsely chopped
- 1 Tbsp Oregano, dried, rubbed
- 1 Tbsp Hungarian or smoked paprika
- 1 ½ tsp Red pepper flakes
- 1 tsp Black pepper, ground
- 1 tsp Cumin, ground
- ½ cup Roasted red pepper, finely diced
DIRECTIONS
- Place chicken into shallow full hotel pan. Drizzle with half Chimichuri Sauce. Toss, cover and refrigerate 4 hours, stirring every 30 minutes.
- Grill or roast chicken 7–9 minutes per side.
- Meanwhile, heat oil in large pot with lid over medium-high heat. Add onions and sauté 4 minutes. Stir in garlic and continue cooking 2 minutes. Add rice. Cook for 3 minutes, stirring often.
- Add stock and beans. Bring to a boil, stirring often to prevent rice from sticking.
- Reduce heat to very low, cover. Cook 18 minutes or until liquid is absorbed and rice is tender. Remove from heat and let stand 10 minutes.
- Remove lid from rice and bean pot. Stir in reserved Chimichuri Sauce, scallions and cilantro. Keep hot to serve. To serve, top 1 cup beans and rice with 1 chicken thigh.
- CHIMICHURI SAUCE: Mix together salt and water. Stir to dissolve salt. Cool. In food processor, combine parsley, oil, vinegar, garlic, oregano, paprika, pepper flakes, pepper and cumin. Pulse 5 times, scrape down and then process for 10 seconds or until you have a coarse purée. Transfer parsley mixture to a small container with a lid. Stir in cooled salt water and roasted red peppers. Cover, refrigerate 2 hours before use. Use as directed above. *Other beans may be substituted including: Low Sodium Kidney, Pinto, Black or Garbanzo.
