Chimichurri Chicken Fried Rice

About This Recipe

Chimichurri Chicken Fried Rice made using day old rice, chicken thighs, and a variety of vegetables. Instead of flavoring with soy sauce like in traditional fried rice, this one is flavored with a tangy chimichurri sauce that goes awesome with any meats and rice.

Ingredients

• 5 cups cooked rice
• 1½ lbs boneless skinless chicken thighs
• 1 tbsp mayo
• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp pepper
• ½ lb mushrooms
• ½ medium onion
• 1 cup carrots (shredded)
• 1 medium red pepper
• 2 Roma tomatoes
• 1 tbsp oil
• ¼ bunch parsley
• ¼ bunch cilantro
• 1 tbsp minced onion
• 1 tsp dried oregano
• ¼ cup red wine vinegar
• 3 cloves garlic
• 3 tbsp oil
• salt to taste

Instructions

1. Fried Rice is always better when you use day old rice so ideally you would cook the rice for this recipe the day before you plan to make it. You can use fresh rice when you make it and it will still turn out well, but the day old rice really does make a difference.
2. Make enough rice to yield 5 cups of cooked rice. 1 cup of dry rice will make between 2-3 cups of cooked rice depending on what type of rice you use.
3. Mix together the mayo, garlic powder, chili powder, salt, and pepper. Add the chicken and ensure that all surfaces are covered.
4. I use the air fryer to cook the chicken. I think it works better for browning and is easier. Preheat your air fryer to 400°F. Air fry for 10-12 minutes flipping around the 8 minute mark. Watch them carefully, you don't want to overcook them.
5. If you don't have an air fryer you can cook in the oven. Preheat your oven to 425°F. Bake for 10 minutes, turn the chicken and remove any liquid on the pan. Turn the oven to broil and return the pan to the oven on the top rack. Watch the chicken carefully as it is prone to burn. Cook it for 5 more minutes or until it has browned.
6. Wash your parsley and cilantro. Dry with paper towels and cut off the stems. You don't need to pick off all of the leaves, just cut off the stem under the leaves.
7. Roughly chop the leaves of the parsley and cilantro, dice the onion, and chop the garlic into smaller pieces.
8. Place the parsley, cilantro, onion, garlic, oregano, and red wine vinegar into a blender or food processor. Slowly add in the oil to emulsify with the vinegar and blend up all of the components. If you are using a large blender, it may be a struggle to get everything moving. You'll likely have to either a) use a smaller container for your blender or b) scrape down the sides often until it all comes together.
9. Season with salt to taste.
10. Wash and cut all of your vegetables before you start. Cut the onion, mushrooms, carrots, and red pepper into a small dice. Cut the tomatoes into a small dice, scoop out the seeds from the center.
11. In a large skillet, add 1 tbsp of oil over medium high heat. Add in the onions, red peppers and carrots and cook for a few minutes until soft.
12. Add in the mushrooms and season lightly with salt. Allow them to cook down.
13. Add in 5 cups of cooked, day old rice and break apart to incorporate.
14. Your chicken should be finished around this time. While the vegetables are cooking, chop it into bite sized pieces.
15. Add the chicken and all of the chimichurri to the pan and mix to combine. Season with salt and pepper to taste.
16. This recipe makes 5 servings. Divide your ingredients evenly between your 5 containers. Sprinkle the diced tomatoes over the top of each dish.