Valentina Garcia-Montaño, owner and creator of Che Garcia Chimichurri crafted this recipe using fresh ingredients at the Co-op! As a young girl in Argentina, Valentina’s grandmother instilled a deep love and appreciation for food and the dinner ritual. Years later, while making food to share with friends, her famous chimichurri recipe was born! It’s spicy, tangy, and balanced with bright and bold flavor. Marinate meats, vegetables, or even tofu or beans. Serve it as a sauce, or fold it into Greek yogurt or sour cream when you need a flavor boost. Visit her website for more delicious recipes, like Chimi Mayo , Chimi Roasted Cauliflower , or follow this video to make Chimichurri Shrimp Tacos!
Chimi Chicken Fried Rice
2 Che Garcia Chimichurri marinated chicken breasts Find them ready to cook in the Hertel meat department, or cover chicken in chimichurri and marinate overnight or for at least 2 hours.
1 T olive oil
1/2 white onion, diced
1/2 red bell pepper, diced
2 small carrots, diced
2 ribs of celery, diced
1 bunch green onion, chopped fine
3 oz sugar snapped peas
1 cup of California Basmati Rice, cooked
2 T LOCAL Che Garcia Chimichurri
2 T soy sauce
Add olive oil to a hot skillet and sear the chicken breast, about 4 min in each side. Add the onion, bell pepper, carrots, and celery, cook for 2 minutes. Stir in the cooked rice, chimichurri and soy sauce, mix well.
In a different skillet, fry both eggs and be sure to keep the yolks runny – runny yolks will make the rice rich snd silky. Add the sugar snapped peas and the fried eggs to the rice, mix the yolk into the rice.
Remove the chicken breast and let rest. Slice the chicken breast and serve over the fried rice, garnish with green onions – enjoy!