This recipe is a very simple version of traditional chimichurri, and I like to use it when I pick up an organic rotisserie chicken on a busy evening and want to spruce it up.
After the chicken has cooled from its journey from store to home, or maybe it has even spent the night in the refrigerator, I carve it up, and I put the legs, breasts, and wings (skin on is my preference, but you can remove the skin) in a pot over medium heat.
Even though chimichurri is traditionally an uncooked sauce, I like to add mine to the meat in the last 10 minutes of cooking, generously brushing it on top of my chicken pieces. It is great if some of the chimichurri falls to the bottom of the pot so the garlic can become lightly toasted, which adds another layer of flavor.
This sauce is also great on beef, and I bet you could use it on mushrooms if you want a vegan chimichurri dish. Tonight, I am going to try it on roasted salmon.
Remember: if you are roasting your own meat or fish be sure to adequately season it with salt and pepper as this chimichurri preparation does not have seasoning.
If you like a little kick, don’t forget the dried crushed red pepper flakes, which is a key ingredient to add a yummy twist to chimichurri sauces.
- A generous handful of fresh organic flat leaf parsley, stems removed
- Half a handful of fresh organic cilantro, stems removed (The quantities of parsley and cilantro do not need to be precise, but you know you have the right proportion if you have about half the amount of cilantro as parsley. When finally chopped, the total amount of parsley and cilantro is about 3/4 cup.)
- 2 to 3 cloves of garlic
- 1/2 teaspoon of dried crushed red pepper flakes
- 1/4 cup good extra virgin olive oil
- Rinse your parsley, cilantro and finely chop it. Also mince your garlic cloves. You can use a food processor for this step, but I like to use a chef’s knife and to thoroughly chop everything.
- Add dried crushed red pepper flakes.
- Add olive oil and stir all ingredients to combine.
- Add to your meat during the last part of cooking or use as part of a marinade.
- If you want to use later, cover and refrigerate for up to one day.