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Cuban Chicken Rice Bowl with Chimichurri

It has been so dreary here this weekend; cloudy, rainy & chilly.

All I’ve wanted to do this weekend is lounge on the couch and eat cookies and watch reruns of Buffy. Sounds like a great weekend, right? 

 I did manage to go to the grocery store yesterday, so I can mark that off my to-do list. I found all the ingredients for this delicious recipe I stumbled upon a few weeks ago.

It’s basically like having your very own Chipotle in your kitchen—if it was Cuban food instead of Mexican. A Cuban Chipotle personal kitchen! There you go. You get the gist.

I’ve never made Chimichurri before, but now I’m glad I know how to make it. It’s so tangy and refreshing; like a salsa without tomatoes. Plus, I love cilantro. The more cilantro, the better.

 Cuban Chicken Rice Bowl with Chimichurri

  • 1 TBS cumin
  • 1 TBS hot paprika
  • 1 TBS garlic powder
  • 1 TBS cajun seasoning
  • 1/2 TBS crushed red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 lb. boneless, skinless chicken breasts, cubed
  • 2 (15 oz) cans black beans, undrained
  • 1 package Vigo yellow rice
  • 3 bay leaves
  • 2 cloves garlic, minced
  • 2 TBS. Olive oil 

Chimichurri

  • 1 bunch fresh cilantro
  • 1 bunch fresh Italian parsley
  • 1 tsp crushed red pepper flakes
  • 1/2 cup olive oil
  • 1/2 cup walnut oil
  • 1 TBS. white vinegar
  • 1 TBS lemon zest
  • 1/4 cup lemon juice
  • 2 TBS water
  • 1/4 tsp salt 
  1. In large bowl, combine cumin, paprika, garlic powder, cajun seasoning, red pepper flakes, salt & pepper. Add chicken to the bowl & toss to coat. 
  2. In large skillet, heat olive oil over medium-high heat. Add chicken, cook 5-10 minutes until chicken is done & juices run clear. Set aside. 
  3. Heat both cans of black beans in a pot with bay leaves and minced garlic. Meanwhile, in large pot, cook yellow rice according to package directions. 
  4. Make the Chimichurri: add all ingredients except for walnut oil to a food processor. Pulse until thoroughly mixed, 1-2 minutes. Add walnut oil & pulse for another 1-2 minutes until a thick sauce is made. 
  5. Create your bowl: start with yellow rice, then beans, then chicken. Top with Chimichurri. Serve. 

A yummy, spicy meal for a cool fall evening. The chicken was just the right amount of spicy, the rice & beans salty, and the Chimichurri was tangy. This dish hits a great flavor profile. Enjoy!

(Recipe adapted from: One Foodie)

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