Nona’s Argentine Chicken Chimichurri (Pollo con Chimichurri) and Silvia’s Argentine Carrot & Hard Boiled Egg Salad (Zanahorias y Huevos)
Ingredients
Chimichurri Marinade
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 cup finely chopped parsley
- 4 cloves garlic ,minced
- 1 red chili ,deseeded and finely chopped
- 3/4 tsp dried oregano
- 1/2-1 tsp salt
- 1/2 tsp pepper
Chicken
- 4 skinless boneless chicken thighs (or breasts)
- Salt to season
Carrot and Egg Salad
- 4 carrots ,peeled and julienned or shredded with grater
- 2 hard boiled eggs ,sliced or chopped
- 2 tbsp extra-virgin olive oil
- Juice of 1/2 lemon
- 3 small pieces salt or less to taste
- Freshly ground black pepper
Instructions
- Mix chimichurri ingredients together in a bowl and allow to marinade for 5-10 minutes. Season chicken with salt. Pour 4 tablespoons of marinade over chicken, combine and refrigerate for 20 minutes. Keep untouched marinade to serve later.
- Heat a small amount of oil in a grill pan or skillet over medium-high heat and cook or barbeque chicken fillets on each side until golden, crispy and cooked throughly. Once chicken is done, set aside and allow to rest.
- Spoon remaining chimichurri over chicken and serve with traditional salad.
Carrot and Egg Salad
- Place the carrots and hard boiled eggs in a bowl and add the oil, lemon juice, and salt. Mix gently, season with a little pepper to taste, and serve immediately.
