Summer Herb Celebration: Chimichurri from Argentina

A fresh chimichurri sauce—that Argentinean and Uruguayan herb fest in a bowl that classically accompanies grilled meats— transforms plain chicken into something spectacular.

 In honor of Argentine Stella Paolini’s 5^th anniversary of Mujeres Unicas radio program on 1190 AM, ArizonaLatinos will feature a native dish from Argentina this week.

 One of the most versatile salsas in Latin American cooking, chimichurri actually belongs to a genre of pounded herb sauces popular throughout the Mediterranean. Similar to Italy’s pesto, which is classically made with fresh basil, garlic, pine nuts and grated cheese, chimichurri is instead made with parsley, oregano, garlic and vinegar. These days many cooks replace the parsley with cilantro, or combine the two for a more herbaceous taste.

 This recipe isn’t a classic chimichurri, though its flavor profile is. It’s made with a combination of parsley and cilantro, using a 1-to-1 ratio. Of course, you can alter that to suit your taste. In addition, the olive oil is reduced by about half and the ingredients processed in a food processor in order to turn the chimichurri into a paste that’s rubbed into the chicken to boost flavor. For a more classic version, double the olive oil and use a knife to chop the herbs instead.

 Chimichurri-rubbed chicken

(Chimichurri sauce recipe by Betty Cortina)

 1 cup roughly chopped fresh parsley leaves

1 cup roughly chopped fresh cilantro leaves

1/4 cup fresh oregano leaves

1/4 cup red wine vinegar

6 garlic cloves, peeled

1 tsp crushed red pepper

1 tsp salt

1/4 tsp fresh ground pepper

1/3 cup olive oil

3- to 4-lb of chicken pieces (breasts, thighs, drumsticks)

1. Make the chimichurri paste. Process parsley, cilantro, oregano, vinegar, garlic, red pepper flakes, salt and pepper and olive oil in a food processor until almost smooth. Will yield about 3/4 cup.

2. Using your fingers, loosen skin from meat on chicken and spread 1/2 cup of the chimichurri in between skin and meat. Refrigerate for about 30 minutes to let the flavors marinate.

3. Transfer the chicken to a baking sheet and season with salt and pepper. Heat the oven to 475. Cook chicken, skin side up, for 25 minutes.

4. Rub with remaining chimichurri and continue cooking until chicken reaches an internal temperature of 165. Transfer chicken to a plate and tent with foil; rest for 20 minutes. Makes four servings.

 Originally from NBClatino