Chimichurri Chicken.

May 14, 2013

Great food sometimes is accompanied by great toppings. Perhaps the next topping to test this saying is chimichurri!

Chef Jeremiah Balogh and his team at Disney California Adventure Park have created a delicious and healthy meal at the Paradise Garden Grill in Paradise Pier and one of those dishes involves this topping made of this fresh peppery topping that goes perfect with the skewers they serve with it at the restaurant.

Take a look at the video above and the recipe below to see how to make this chimichurri as a part of your next Disney dinner!

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Chicken Skewers with Chimichurri Sauce with Rice Pilaf and Cucumber SaladParadise Garden GrillDisney California Adventure Park

Serves 4

Chicken Skewers1 pound boneless chicken breast1 pound boneless chicken thighsOlive oil, for brushingCoarse salt and freshly ground black pepper, to taste

Chimichurri Sauce3 cups packed flat-leaf parsley leaves3 garlic cloves1/4 cup roughly chopped red onion1/4 cup roughly chopped yellow bell pepper1/4 cup roughly chopped red bell pepper2 tablespoons red wine vinegar2 teaspoons dried oregano1 teaspoon sea salt1/2 teaspoon fresh lemon zest1/4 teaspoon freshly ground black pepper1/4 teaspoon red pepper flakes1 cup extra virgin olive oil

Rice Pilaf4 cups vegetable stock1 teaspoon ground cumin1/4 teaspoon freshly ground black pepper2 teaspoons olive oil2 cups white rice1/2 cup chopped onion1/2 cup chopped celeryCoarse salt, to taste

For chicken skewers:

  1. Soak 10 wooden skewers in cool water for at least 30 minutes.

  2. Meanwhile, cut chicken into 1 1/2-inch cubes. Skewer chicken; brush with oil and season with salt and pepper.

  3. Cook on a grill over medium-high heat, turning often, until cooked through.

For chimichurri sauce:

  1. Place parsley leaves, garlic, onion, yellow pepper, and red pepper in the bowl of a food processor; pulse until everything is finely chopped.

  2. Transfer mixture to a medium bowl; stir in vinegar, oregano, salt, lemon zest, pepper and red pepper flakes. Add oil, stirring to combine.

For rice pilaf:

  1. Combine vegetable stock, cumin, and pepper in a medium saucepan over medium heat.

  2. Heat oil in a large saucepan over medium-high heat. Add rice and cook, stirring occasionally, until golden. Add onions and celery; cook until vegetables are softened.

Carefully add hot vegetable stock mixture to rice mixture. Bring to a simmer, then place lid on pan. Cook until rice is tender, about 20 minutes. Fluff with a fork before serving. Season to taste with salt.

For cucumber salad:

  1. Combine cucumbers, red pepper, and green pepper in a large bowl. Set aside.

  2. Whisk together lemon juice, salt, pepper, oregano, and sugar in a small bowl. Whisk in oil until completely combined.

  3. Pour dressing over vegetables; toss to combine. Refrigerate salad until ready to serve.

To serve:

  1. Serve skewers over rice pilaf with cucumber salad on the side and with chimichurri sauce for dipping.

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