I’m thrilled that it’s Friday. Some weekends come and you get stuff done and then you’re fine and you go back to work. And then, some weekends come and OMGIjustneedtoliedownfor3daysandescapetheworldPLEASEletmedothat.
That’s this kind of weekend for me, folks.
But, this isn’t about me. This is about chimichurri, and how much I love eating it on Argentinean Barbecue.
Or whatever you want to call it.
Remember? This dinner that I just love so much. It layers rice, chorizo, peppers, onions, chicken, and chimichurri. There is NOTHING not to like about it – it’s so dang good!
Use this chimichurri recipe if you’re into cilantro – it’s so perfect.
We made this a few weeks ago when our friends Rory and Jordan were in town for a comedy show, and MAN. We grilled the chicken in large pieces bone-in, skin-on, and it was DELICIOUS. The simple coating of salt, pepper, paprika, and olive oil is so perfect and easy – the paprika gets nice and charred and smoky on the grill, and WHOA.
Plus, we can tag team on this one – I make the rice in the rice cooker, and make the chimichurri and peppers and onions inside while the rice is cooking. Then I brown the chorizo separately.
Meanwhile, Jay grills the chicken outside, and we layer everything together at the end.
I did something a little differently this time, too! Instead of red peppers with the onions, I got this jar and sliced these peppers really thinly, then mixed them in with the rice and used THAT as the bottom layer. Then, I sauteed green peppers and onions for the upper veggie layer. It was great, and the combo of the sweet roasted peppers and sharper green peppers was really nice.
Check out the original post here if you haven’t already, and make this soon. It’s so easy, but it’s REALLY impressive and we always get lots of compliments on it. It’s a teensy bit different than regular grilled chicken, and you won’t regret making it.
Happy weekend! I hope you have fun plans!
PPS. See this pretty platter? My grandmother gave it to me. Homegirl gots taste.