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For One-Pot Chimichurri Chicken Rice, you will need: - 4 boneless, skinless chicken thighs - 1 cup long-grain rice - 2 cups chicken broth - 1/4 cup chimichurri sauce (store-bought or homemade) - 1 red bell pepper, diced - 1 small onion, chopped - 3 cloves garlic, minced - 1 teaspoon smoked paprika - 1/2 teaspoon black pepper - Salt to taste - 1 tablespoon olive oil - Fresh cilantro or parsley for garnish - Lemon wedges for serving You can swap some ingredients if needed. If you can’t find chicken thighs, chicken breasts work well too. You can use any long-grain rice, like jasmine or basmati, if you prefer. For a vegetarian option, replace chicken with canned beans or tofu. Use vegetable broth instead of chicken broth for a lighter flavor. If you don’t have chimichurri sauce, a mix of olive oil, vinegar, and herbs can be a good substitute. Fresh chimichurri brings vibrant flavor to this dish. It combines herbs, garlic, and oil, making it fresh and zesty. Using store-bought chimichurri is okay, but nothing beats homemade. When you make it yourself, you can adjust flavors to your taste. Fresh herbs add brightness and depth, enhancing the overall dish. The right balance of acidity and herbs makes each bite special. Trust me, don’t skip this step; it’s key to a flavorful meal! Start by heating olive oil in a large skillet. Set the heat to medium. Add the chopped onion and diced red bell pepper. Sauté these for about 3-4 minutes until they soften. Next, add minced garlic and smoked paprika. Stir them for 1-2 minutes until they smell good. Now, season the chicken thighs with salt and black pepper. Push the veggies to one side of the pot and add the chicken. Sear the thighs for about 5 minutes on each side. They should turn a nice brown color. Once the chicken is browned, add the rice to the pot. Stir it well to coat with the oil and flavors. Now, pour in the chicken broth and add the chimichurri sauce. Stir everything together gently. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for 20-25 minutes until the rice is tender and has soaked up the liquid. To get the best sear on your chicken, make sure the pan is hot. This helps create a nice crust. Don't move the chicken around too much. Let it cook undisturbed for the first 5 minutes. Flip it only when it is golden brown. Use a meat thermometer to check the doneness. The chicken should reach 165°F. This way, it stays juicy and safe to eat. After 20-25 minutes, check the rice. Fluff it with a fork to see if it's tender. If it feels firm or crunchy, add a splash of broth and cover again. Let it cook for a few more minutes. Once done, the rice should be soft and the chicken fully cooked. Enjoy the delightful mix of flavors! One-pot cooking saves time and cleanup. To make it work, choose a large pot. This way, all the ingredients fit nicely. Start with the vegetables. Sauté them first for great flavor. Then, add the chicken and sear it well. This locks in juices. Once the chicken is browned, add the rice. Stir it well to mix all the flavors. Finally, pour in the broth and chimichurri sauce together. This method keeps everything moist and tasty. You can boost flavor in your One-Pot Chimichurri Chicken Rice. Try adding a splash of lime juice for brightness. Fresh herbs like basil or oregano can add depth. If you like heat, toss in some sliced jalapeños. For a smoky taste, add more smoked paprika. You can even mix in peas or corn for extra texture. These small changes can transform your dish into something special. For a perfect meal, serve your dish hot straight from the pot. Garnish with fresh cilantro or parsley. This adds a pop of color. Lemon wedges on the side bring a fresh zing. You can pair this dish with a simple green salad. A light vinaigrette works well. If you want more carbs, serve with crusty bread. This meal is filling, tasty, and sure to impress! {{image_2}} You can switch the chicken for fish or tofu. Fish cooks fast and adds a light taste. Try salmon or tilapia for a great flavor. For tofu, choose firm blocks. Press it to remove water. Cube the tofu and cook it until golden. This keeps the dish tasty and fun. To make a vegetarian version, skip the meat and add more veggies. You can use mushrooms, zucchini, or spinach. Sauté them just like the onions and peppers. This adds color and nutrition. You can also use vegetable broth for extra flavor. It makes the dish hearty and satisfying without meat. If you love heat, add jalapeños or red pepper flakes. Chop fresh jalapeños and sauté them with the onions. For a milder kick, sprinkle red pepper flakes when you add the rice. This spicy twist gives your dish a nice zing. It wakes up the flavors and makes every bite exciting! After you enjoy your One-Pot Chimichurri Chicken Rice, store leftovers in an airtight container. Let the dish cool first, then seal it well. It keeps nicely in the fridge for up to three days. For best taste, eat it within that time. When you’re ready to eat the leftovers, reheat them gently. Use a microwave or a skillet. If using a microwave, add a splash of chicken broth or water. This keeps the rice moist. Heat it in short bursts, stirring in between, until warmed through. If using a skillet, add a little oil and warm it over medium heat, stirring often. You can freeze this dish too! Place cooled leftovers in a freezer-safe container. It can stay in the freezer for up to three months. When you want to eat it, thaw it overnight in the fridge. Reheat it as mentioned above for the best taste and texture. Enjoy your meal! Yes, you can make chimichurri sauce at home. It is easy and quick. You need fresh herbs, garlic, vinegar, and oil. Most recipes call for parsley, oregano, and red pepper flakes. Mix all the ingredients in a food processor. This makes a sauce that is bright and zesty. Homemade chimichurri adds a personal touch to your dish. You can adjust the spice to your liking. Long-grain rice works best for this recipe. It stays fluffy and separate. You can also use jasmine or basmati rice for added flavor. These types of rice absorb the broth well. Avoid short-grain rice, as it can become sticky and clump together. Always rinse your rice before cooking to remove excess starch. This helps achieve the perfect texture in your dish. To ensure chicken is tender and juicy, start with thighs instead of breasts. Thighs have more fat, making them juicy. Season the chicken well with salt and pepper. Searing the chicken on both sides locks in the juices. Cook it until it reaches 165°F internally. Let the chicken rest after cooking. This helps keep it moist and flavorful. You learned about key ingredients and ways to enhance your dish. I shared step-by-step instructions to help you cook with confidence. Remember to explore flavor variations and storage tips for leftovers. Cooking can be fun and creative. Use what you have on hand and try new ideas. Easy recipes like this can bring joy and satisfaction. I hope you enjoy making this meal as much as I do. Happy cooking!

One-Pot Chimichurri Chicken Rice

Savor the delicious flavors of One-Pot Chimichurri Chicken Rice with this simple recipe! This hearty dish combines tender chicken thighs, aromatic chimichurri sauce, and fluffy rice cooked to perfection, all in one pot. Perfect for busy nights, it’s easy to prepare and full of vibrant tastes that will impress your family and friends. Click through to discover the step-by-step instructions and bring this delightful meal to your table!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain rice

2 cups chicken broth

1/4 cup chimichurri sauce (store-bought or homemade)

1 red bell pepper, diced

1 small onion, chopped

3 cloves garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon black pepper

Salt to taste

1 tablespoon olive oil

Fresh cilantro or parsley for garnish

Lemon wedges for serving

Instructions
 

In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and diced red bell pepper, sautéing for 3-4 minutes until softened.

    Add the minced garlic and smoked paprika to the skillet, stirring for an additional 1-2 minutes until fragrant.

      Season the chicken thighs with salt and black pepper. Push the sautéed vegetables to the side of the pot and add the chicken. Sear the thighs for about 5 minutes on each side until browned.

        Once the chicken is browned, add the rice to the pot, stirring to coat it with the oil and flavors.

          Pour in the chicken broth and add the chimichurri sauce. Stir everything gently to combine.

            Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for 20-25 minutes or until the rice is cooked and has absorbed the liquid.

              Carefully fluff the rice with a fork and check the chicken for doneness; it should be fully cooked (165°F internal temperature).

                Remove from heat and let it rest, covered, for an additional 5 minutes before serving.

                  Garnish with fresh cilantro or parsley and serve with lemon wedges on the side for an extra zing.

                    Prep Time, Total Time, Servings: 10 mins | 40 mins | 4 servings

                      - Presentation Tips: Serve directly from the pot for a rustic look or plate individual servings garnished with fresh herbs and a squeeze of lemon juice for a vibrant finish.