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
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.
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 WRAPS
I created this recipe after making too much chimichurri sauce (again) for a baked chicken dinner. I used what I had on hand, and it turned out to be a favorite for me and my partner! It's super wholesome and can be a great lunch to take to work the next day!
Provided by Trish
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 50m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat the oven to 420 degrees F (215 degrees C).
- Combine parsley, cilantro paste, olive oil, red wine vinegar, garlic, lemon juice, red pepper flakes, and salt in the bowl of a food processor. Mix until smooth and place in fridge until chicken is ready.
- Rub adobo, salt, and pepper on both sides of tenderloins.
- Cook in the preheated oven until no longer pink in the centers, about 25 minutes.
- When chicken is almost finished baking, heat a saute pan over medium-low heat. Coat pan with olive oil and add onion and bell peppers. Sprinkle with salt and pepper. Cover and cook, stirring occasionally, until veggies are tender, about 5 minutes. Remove from heat.
- Remove chicken from the oven and let sit a few minutes to cool. Slice avocado and remove chimichurri sauce from fridge. When chicken has cooled, chop/shred chicken with 2 forks and mix with chimichurri. Place on spinach tortillas and top with veggies and avocado. Form wrap, slice in half, and enjoy!
Nutrition Facts : Calories 977.6 calories, Carbohydrate 56.8 g, Cholesterol 129.2 mg, Fat 59.2 g, Fiber 12.7 g, Protein 57.1 g, SaturatedFat 10.1 g, Sodium 3209.6 mg, Sugar 8.2 g
EASY CHIMICHURRI
I took elements of several chimichurri recipes I found to come up with this combination, which has become a favorite. Can be stored for up to 2 weeks in the refrigerator.
Provided by mariap430
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 2h15m
Yield 16
Number Of Ingredients 10
Steps:
- Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.
- Refrigerate until flavors have blended, about 2 hours.
Nutrition Facts : Calories 70.1 calories, Carbohydrate 1.5 g, Fat 7.1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 158 mg, Sugar 0.2 g
CHIMICHURRI BAKED CHICKEN
Chimichurri is a dish from Argentina that is usually served over grilled chicken or steak. This is my version, which may or may not be authentic.
Provided by Bren
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time P1DT2h15m
Yield 6
Number Of Ingredients 12
Steps:
- Combine parsley, 2 1/2 tablespoons olive oil, oregano, vinegar, garlic, salt, red pepper flakes, and black pepper in a bowl; mix the chimichurri thoroughly.
- Place chicken on a cutting board and remove the backbone using kitchen shears. Press down on the breast with the heel of your hand to flatten. Loosen the skin of the chicken carefully and rub the chimichurri underneath, distributing it evenly. Wrap the chicken in plastic wrap and refrigerate for 24 hours.
- Allow chicken to come to room temperature for no more than 1 hour before baking.
- Preheat oven to 450 degrees F (230 degrees C).
- Rub 1 teaspoon olive oil over the chicken; season with salt and pepper. Place onion in a cast-iron skillet. Pour chicken broth over onion. Place seasoned chicken on top.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone, should read 165 degrees F (74 degrees C). Allow chicken to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 3.6 g, Cholesterol 96.1 mg, Fat 15 g, Fiber 0.7 g, Protein 32.5 g, SaturatedFat 3.2 g, Sodium 293.7 mg, Sugar 1.2 g
CHIMICHURRI CHICKEN SOUP
This recipe is an original creation - looking for a new twist on chicken soup or tortilla soup. May be served with a streak of creme fraiche, cilantro, or fresh jalapeno as garnishes.
Provided by MitchJGray
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h35m
Yield 12
Number Of Ingredients 21
Steps:
- Combine whole chicken, chicken broth, beef broth, tomatoes, bell peppers, red onion, jalapenos, and garlic in a large stockpot and bring to a boil. Reduce heat and let simmer until chicken can be easily pulled off the bone, 40 minutes to 1 hour
- Make chimichurri while chicken is boiling. Place parsley, olive oil, vinegar, minced garlic, oregano, cumin, hot sauce, and salt in the container of a blender or food processor. Blend on medium speed until evenly combined, about 10 seconds.
- Remove chicken from the broth and let cool in a separate bowl. Fill blender halfway with stock. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into pot. Repeat with remaining stock.
- Return stock to the heat and add potatoes, parsnips, carrots, and cilantro. Simmer until vegetables are tender, 25 to 30 minutes.
- Pull chicken meat off the bones and add to the soup. Stir in 1/4 to 1/2 cup chimichurri. Season with salt and freshly ground pepper.
Nutrition Facts : Calories 415.3 calories, Carbohydrate 30.2 g, Cholesterol 70.3 mg, Fat 23.5 g, Fiber 6.7 g, Protein 21.6 g, SaturatedFat 4.5 g, Sodium 726.3 mg, Sugar 7 g
GRILLED BONE-IN CHICKEN BREAST WITH CHIMICHURRI
Juicy, herb-rubbed chicken breasts are grilled up to perfection and drizzled with flavor-packed chimichurri. It's a great main dish for summertime. Serve with fresh grilled corn on the cob and a crusty bread.
Provided by FrackFamily5 CA->CT
Categories BBQ & Grilling Chicken
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Place garlic in a food processor and pulse until finely chopped. Add cilantro, parsley, oregano, and salt; pulse until finely chopped. Drizzle in oil, vinegar, and lime juice slowly, while the blade is spinning. Process for about 1 minute. Cover with a lid and store chimichurri in the refrigerator until ready to use.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Rub chicken breasts on all sides with herb rub.
- Turn the middle burners to low on the preheated grill and place chicken, skin-side down, over those burners. Close the lid and cook for 5 minutes. Turn the middle burners off and flip chicken. Close lid and cook until no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Serve chicken with chimichurri.
Nutrition Facts : Calories 481.3 calories, Carbohydrate 3.9 g, Cholesterol 95.6 mg, Fat 36.1 g, Fiber 0.7 g, Protein 34.7 g, SaturatedFat 6.2 g, Sodium 2523.9 mg, Sugar 0.3 g
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4/5 (1)Total Time 40 minsCategory Healthy Baked Chicken Breast RecipesCalories 261 per serving
- Place parsley, cilantro, jalapeño, garlic, oil, lemon juice, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper in a mini food processor. Process until mostly pureed.
- Stir cumin and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper together in a small bowl. Sprinkle over chicken and place the chicken on a baking sheet. Remove 3 tablespoons of the chimichurri sauce and use it to baste both sides of the chicken. Bake until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, 17 to 22 minutes. Serve the chicken with the remaining chimichurri sauce.
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5/5 (1)Total Time 10 hrs 10 minsCategory SoupCalories 348 per serving
- 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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