Today we’re bringing you something a little different. I’ve been craving some chimichurri during this super hot summer but I really don’t want to grill anything. So why not make a super flavorful chicken rice and top it with chimichurri. I totally wasn’t inspired by Trader Joe’s Peruvian Style Chimichurri Rice wink wink. Let’s make it!

Adam tinted purple singing CCR heard it through the grapevine
Hot Tip
You can use any vegetables you want in this recipe. I just had a lot of carrots I need to use!



How much are we making?
Total Calories
Chicken Rice
Boneless, Skinless Chicken Thighs
1 lb
Adobo Seasoning
1/2 Teaspoon
Vegetable Oil
1 Tablespoon
Large Onion
Large Tomato
Long Grain White Rice
1 Cup
1.5 Cups
Chicken Bouillon Powder
1.5 Teaspoons
Chopped Carrots (Optional)
1 Cup
Chimichurri Sauce
Fresh Parsley
1/2 Cup
Fresh Cilantro
1/2 Cup
2-3 Cloves
Dried Oregano
1/2 Teaspoon
1/4 Teaspoon
Red Wine Vinegar
2 Tablespoons
Extra Virgin Olive Oil
1/4 Cup
Red Pepper Flakes(Optional)
1/4 Teaspoon
8  Items


  1. Make the Chimichurri
    1. Finely chop the parsley and cilantro up and place it in a small bowl. Finely chopping parsley Finely chopping cilantro
    2. Mince garlic and add it to the small bowl Mincing garlic
    3. Add oregano to the small bowl, red wine vinegar, red pepper flakes, salt, and the extra virgin olive oil to the small bowl. Mix it well. This is our chimichurri! Place it in the fridge while we prepare the rest of the recipe! Adding oregano to mixture Adding red wine vinegar Adding red pepper flakes Adding salt Adding extra virgin olive oil Our finished chimichurri!
  2. Make the Chicken Rice
    1. Cut the chicken thighs up into small bite sized pieces. Season the pieces liberally with the adobo seasoning. Cut up chicken thighs being seasoned with adobo seasoning
    2. Place a large deep frying pan over medium heat and add the vegetable oil. Adding vegetable oil to pan
    3. Once the oil is hot, add the chicken pieces. Cook this for 3-4 minutes per side. We want some good browning on the chicken pieces. Once well browned, set aside on a small plate. You might want to turn down the heat to low after removing the pieces. Adding chicken to pan Removing well browned chicken pieces
    4. Finely chop the onion. Finely chopping the onion
    5. Chop the tomato up into bite sized pieces. Cutting the tomato up
    6. Now add the finely chopped onion and carrot pieces to the hot pan. Try to scrape up as much of the brown bits in the pan as you can. Cook this for 3-4 minutes over medium heat until the onions are translucent. Adding onion and carrots to pan The onions and carrots after 5 minutes of cooking
    7. Add the tomato pieces to the pan and cook for 2-3 minutes. Adding tomato pieces to the pan
    8. Add the rice, browned chicken pieces (and their juices), chicken bouillon powder, and water to the pan. Stir the mixture well. Adding rice to pan Adding the chicken pieces back along with their juices to the pan Adding chicken bouillon powder to the pan Adding water to the pan
    9. Once this pan comes to a boil, put a lid on the pan and turn the heat down to low. Cook this for 15 minutes and do not take the lid off! The pan is now boiling Putting the lid on the pan
    10. After the 15 minutes is up, turn off the heat and slide the pan off the burner. Let this sit for 10 more minutes. Believe me, your patience will be rewarded.
    11. After the final 10 minutes, remove the lid and stir everything well. Now pour the chimichurri all over the rice and mix it in well. Now serve it up and enjoy! The finished rice before mixing the chimichurri in Adding the chimichurri to the rice A bowl of the delicious chimichurri chicken rice A big delicious bowl of chimichurri chicken rice