DEUCE: Chimichurri Chicken w/ Red and Brown Rice Pilaf, Roasted Sweet Potatoes, Broccoli (for 2)
The NY Times’s Chimichurri Chicken features a zesty marinade made with parsley, cilantro, cumin, garlic, paprika, olive oil, wine vinegar, lemon juice, olive oil, kosher salt, and a bit of mayonnaise. (“Don’t worry, the cooked chicken doesn’t taste like mayo. The magic is the mayo helps the marinade ingredients to spread evenly across the meat, delivering a more consistent flavor.”) The chicken is served with chewy Red and Brown Rice Pilaf (made with celery, onion) and garnished with roasted sweet potatoes and broccoli florets. Extra chimichurri on the side. DEUCE (serves 2).
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