The is the second 30 minute recipe from Sunset this month's issue and it was also fantastic! I should mention I took a few liberties with this dish. The first being that I didn't have cilantro for the chimichurri sauce so I used extra Italian parsley and basil and also added in some regular parsley. I would say the sauce is very similar to pesto so I assumed my modifications would be okay and they were. Secondly, you may remember I have a bad relationship with long-grain rice, so I chose to use my own rice. I also chose to use my pre-cooked frozen rice to save time. I'm not sure this was the worst idea, but the rice did come out a little soggy, but I'm assuming any rice would since it was simmering in the broth. I think soggy rice just isn't my thing. All that said, the chicken and the chimichurri sauce were amazing - another great meal for a cold night.
Things I learned from this recipe:
Frozen rice isn't good for everything. While it wasn't inedible, it probably wasn't the best choice to have pre-cooked rice simmering for 15 minutes.
Would I make this recipe again?:
Definitely, but I would cook the chicken on it's own.