CHIMICHURRI CHICKEN SOUP
This recipe is like your familiar chicken soup, but with a super flavorful twist of chimichurri sauce and creamy white beans!
Provided by Brenda | A Farmgirl's Dabbles
Categories Soup
Time 1h15m
Number Of Ingredients 27
Steps:
- for the chimichurri: In a food processor fitted with a metal blade, combine all chimichurri ingredients and process until a smooth paste forms. With a spatula, transfer chimichurri to a bowl and let stand at room temperature while preparing the soup, to let flavors blend.
- for the soup: In a large pot (I use this one), heat oil and butter over medium heat. Add onion and sauté until it starts to soften, about 4 minutes. Add celery, garlic, and kosher salt. Continue to sauté until all vegetables are softened, about 4 to 5 minutes more.
- Add whole pieces of boneless, skinless chicken thighs to the pot, along with chicken stock, white wine vinegar, bay leaf, and cumin. Bring to a boil over medium-high heat. Partially cover, reduce heat to low, and simmer gently until chicken is just cooked through. This should take about 20 to 25 minutes. Using tongs, transfer chicken to large plate and let cool slightly. Let soup sit, undisturbed, while shredding meat into bite-size pieces with two forks. If any scum develops on the surface of the soup, skim it off with a big spoon and discard.
- Add shredded chicken back to the pot of soup, along with white beans, thyme leaves, and black pepper. Bring to a simmer over medium heat. Taste and adjust with additional salt and black pepper, if needed. Don't be afraid to add salt and pepper to amp up the flavor! Discard bay leaf.
- Serve soup hot with chimichurri on the side, for individuals to swirl in as much as they please. Also offer chopped cilantro and sliced green onions for garnish.
Nutrition Facts : Calories 245 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 17 grams fat, Fiber 4 grams fiber, Protein 11 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1426 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
CHIMICHURRI CHICKEN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 22
Steps:
- For the chicken: Season the chicken with salt and pepper on both sides. Heat a large skillet over high heat. Add the grapeseed oil and allow it to heat up. Place the chicken breasts in the pan skin-side down, making sure not to overcrowd the pan; cook in batches if needed. Sear one side of the chicken until nicely browned, 5 to 6 minutes. Turn the chicken over and finish cooking until cooked to an internal temperature of 165 degrees F., 3 to 4 minutes.
- For the chimichurri: Combine the grapeseed oil, parsley, vinegar, cilantro, honey, oregano, garlic, shallot, red pepper flakes and salt in a food processor and process slowly. Add the extra-virgin olive oil and mix to combine. The final product should be smooth but have a bit of texture to it.
- For the sweet potatoes: Heat a large cast-iron skillet over high heat. Add the grapeseed oil and allow it to heat up. Add the sweet potatoes and cook on high to sear, 5 to 7 minutes. Reduce the heat to medium-low and continue to cook the the potatoes, stirring regularly, until tender, about 20 minutes.
- Add the chili powder and cayenne and saute for 1 to 2 minutes to toast the spices. Add the molasses and cook, stirring, until glazed, 3 to 4 minutes. The potatoes should be tender but not falling apart.
- Just before serving, heat the sweet potatoes over high heat and add the kale. Cook until the kale is tender, 2 to 3 minutes. Season with salt and pepper.
- To plate: Divide the sweet potatoes and kale among 6 plates, placing the vegetables in the center of the plates. Lay the chicken breast over the sweet potatoes. Spoon about 2 ounces of the chimichurri over each of the chicken breast. Garnish with the chopped parsley.
CHIMICHURRI CHICKEN MARINADE
Fresh and flavorful even after a month in the freezer, this garlicky marinade works great with boneless skinless chicken breast or thighs.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the marinade: Add the parsley, vinegar, oregano, red pepper flakes, scallions and garlic to a food processor and pulse a few times to combine. With the food processor running, stream in the oil until uniform in a consistency. Add the lemon zest, 1/2 teaspoon salt and several grinds of pepper. Pulse just to combine. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds) to a large resealable plastic bag. Pour in the marinade, squeeze out the air, seal tightly and massage gently to coat the chicken. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
- To cook: Transfer the chicken to a foil-lined baking sheet and roast in a 425-degree F oven until cooked through and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.
CHIMICHURRI CHICKEN
Green chimichurri, the classic Argentinian sauce often made with fresh herbs, garlic, red-pepper flakes and red-wine vinegar, livens up whatever it's spooned over: steak, chicken, tofu, fish or vegetables. In this simple recipe, boneless chicken gets three layers of zesty chimichurri flavor: First, it's marinated in the sauce. Then, it's sautéed, grilled or roasted, which further intensifies the flavors and encourages caramelization. Finally, just before serving, it's drizzled with fresh chimichurri for a bright finish. You can make the sauce in a food processor, but chopping the aromatics by hand makes it especially fragrant. Keep the extra to serve with the chicken, alongside fluffy white rice, crusty bread or creamy potatoes.
Provided by Ali Slagle
Categories poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the sauce: On a cutting board, smash and coarsely chop the garlic with 1/2 teaspoon salt. Mash the mixture using the side of your knife until a coarse paste forms. Move the paste to the side of the cutting board, then chop the parsley and oregano together with the remaining 1 teaspoon salt. Combine the garlic paste and the chopped herbs and chop and mash until the herbs are bruised and fragrant.
- Transfer to a medium bowl. Add the red-pepper flakes, black pepper, vinegar and extra-virgin olive oil; stir to combine. (You should have about 3/4 cup chimichurri. It can be prepared in advance and refrigerated in an airtight container up to 2 days.)
- Make the chicken: Pat the chicken dry. If thickness varies greatly, pound to an even thickness, about 1/2-inch. Rub half the chimichurri all over the chicken and let sit for at least 10 minutes. (You could also refrigerate overnight; just let it come to room temperature before cooking.)
- Heat the olive oil in a large skillet over medium-high. Wipe off excess marinade from the chicken and cook until juices run clear, about 5 minutes per side for thighs and 4 minutes per side for breasts. (For grilling and oven instructions, see Tips below.)
- Serve with remaining chimichurri spooned over top.
CHICKEN SOFRITO WITH POMEGRANATE AND CILANTRO CHIMICHURRI
Provided by Food Network
Categories main-dish
Time P1DT30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the chicken: Add the oil, adobo, garlic, cilantro with stems and red onion to a food processor or blender and blend until a smooth consistency. Place the chicken in a ziptop bag and add the marinade. Marinate, refrigerated, for at least 24 hours.
- Preheat a grill or cast-iron grill pan over medium-high heat.
- Remove the chicken from the marinade and cook until grill marks appear, about 2 minutes on each side. Set aside (the chicken will finish roasting with the vegetables).
- For the citrus roasted veggies: Preheat the oven to 400 degrees F.
- Peel the oranges and cut each section into individual wedges from the membranes. Place the segments in a bowl. Squeeze the juice from the membranes into a separate bowl and reserve.
- Add the canola oil to a large skillet over high heat. Add the tomatoes, red peppers, onions and eggplant and saute for 4 to 5 minutes, adding a little more oil if needed. Season with salt and pepper.
- Place the grilled chicken breasts and citrus wedges on top of the veggies. Pour in the lime juice and reserved orange juice. Transfer to the oven and roast until the chicken is cooked through and the veggies are slightly tender, 15 to 20 minutes. Garnish with the Pomegranate and Cilantro Chimichurri and serve.
- In a medium bowl, combine the cilantro, pomegranate, oil, salt and pepper and toss to coat.
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CHIMICHURRI CHICKEN (GRILLED, BAKED OR FRIED)
From ifoodreal.com
5/5 (11)Total Time 1 hr 5 minsCategory DinnerCalories 386 per serving
- In a food processor or high speed blender, add Chimichurri ingredients and process on Low until chunky sauce forms.
- In a large bowl, add chicken and pierce randomly with a small knife. Pour half of Chimichurri sauce on top and mix with your hands to coat the meat evenly. Cover and refrigerate for at least 30 minutes or preferably overnight. The longer the better, obviously. Discard marinade before cooking.
- Grill: Grill on indirect high heat with closed lid for 15-20 minutes per side. Or until juices run clear (check with a knife near bone. Bone in chicken takes longer to cook. Grills vary so check your chicken often. You know your grill best, so it's hard to advise on exact cooking time.
- Bake: Rub the bottom of large baking dish with oil and lay marinated chicken breasts or thighs in a single layer. Bake uncovered in 450 degrees F preheated oven for 25-35 minutes for chicken breasts and 40 minutes for thighs. Or until internal read thermometer registers 150 degrees F internal temperature. You do not need to wait for 165 degrees F as meat will get there during resting. This way you will avoid dry chicken
CHIMICHURRI CHICKEN LENTIL SOUP - A SPICY PERSPECTIVE
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Estimated Reading Time 4 mins
- Preheat a skillet to medium and add 1 tablespoon olive oil. Once hot, sauté the onions and garlic until soft, 3-5 minutes.
- Pour the onions and garlic into the crock of a large 6-quart crockpot. Add the carrots, peppers, whole chicken breasts, dried lentils, rosemary, chicken broth, 1 1/2 teaspoons salt, and 1/2 teaspoon cracked pepper. Stir and cover. Then set the slow cooker on low for 10-12 hours (or high for at least 6 hours).
- Anytime during the slow cooking process, place the chimichurri ingredients in a food processor. Puree the ingredients until mostly smooth. Then salt and pepper to taste. Set aside until ready to serve.
- Once the lentils are soft and the broth has thickened. Remove the chicken breasts with tongs and shred the meat with two forks. Stir the shredded chicken back into the soup. Taste and add salt as needed. Then ladle the soup into bowls and allow each person to stir in as much chimichurri as desired.
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