Best Rachaels Chimichurri Chicken Bites Recipes

CHIMICHURRI CHICKEN

Chimichurri Chicken image

Provided by Robert Irvine : Food Network

Time 1h20m

Yield 6 servings

Number Of Ingredients 22

Ingredients

Six 8-ounce boneless skin-on chicken breasts
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed oil
1/4 cup grapeseed oil
1 cup packed fresh flat-leaf parsley
1/3 cup red wine vinegar
1/4 cup packed fresh cilantro
2 tablespoons honey
2 tablespoons fresh oregano
3 cloves garlic
1 shallot, chopped
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/2 cup extra-virgin olive oil
2 tablespoons grapeseed oil
4 cups peeled and large-diced sweet potatoes
1 teaspoon dark chili powder
1 pinch cayenne
1/4 cup molasses
2 bunches kale, cut into a chiffonade
Kosher salt and freshly ground black pepper
1/4 cup fresh flat-leaf parsley, chopped

Steps:

For the chicken: Season the chicken with salt and pepper on both sides. Heat a large skillet over high heat. Add the grapeseed oil and allow it to heat up. Place the chicken breasts in the pan skin-side down, making sure not to overcrowd the pan; cook in batches if needed. Sear one side of the chicken until nicely browned, 5 to 6 minutes. Turn the chicken over and finish cooking until cooked to an internal temperature of 165 degrees F., 3 to 4 minutes.
For the chimichurri: Combine the grapeseed oil, parsley, vinegar, cilantro, honey, oregano, garlic, shallot, red pepper flakes and salt in a food processor and process slowly. Add the extra-virgin olive oil and mix to combine. The final product should be smooth but have a bit of texture to it.
For the sweet potatoes: Heat a large cast-iron skillet over high heat. Add the grapeseed oil and allow it to heat up. Add the sweet potatoes and cook on high to sear, 5 to 7 minutes. Reduce the heat to medium-low and continue to cook the the potatoes, stirring regularly, until tender, about 20 minutes.
Add the chili powder and cayenne and saute for 1 to 2 minutes to toast the spices. Add the molasses and cook, stirring, until glazed, 3 to 4 minutes. The potatoes should be tender but not falling apart.
Just before serving, heat the sweet potatoes over high heat and add the kale. Cook until the kale is tender, 2 to 3 minutes. Season with salt and pepper.
To plate: Divide the sweet potatoes and kale among 6 plates, placing the vegetables in the center of the plates. Lay the chicken breast over the sweet potatoes. Spoon about 2 ounces of the chimichurri over each of the chicken breast. Garnish with the chopped parsley.

RACHAEL'S CHIMICHURRI CHICKEN BITES

Rachael's Chimichurri Chicken Bites image

This recipe is my take on chimichurri, oil, vinegar, onions and garlic, herbs and spices that serve as both marinade and dipping sauce.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 20m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 rounded tablespoon sweet paprika
3/4 cup flat-leaf parsley leaves, a couple of handfuls
3 tablespoons fresh oregano leaves
3 tablespoons fresh thyme leaves
2 bay leaves, crumbled
1/2 small white onion, coarsely chopped
3 cloves garlic
1 teaspoon cayenne
1 cup extra-virgin olive oil, eyeball it
1/4 cup red wine vinegar, 3 splashes
1 teaspoon coarse salt
1 1/2 to 1 3/4 pounds chicken tenders

Steps:

Preheat a grill pan over high heat.
In a food processor combine onion, garlic and cayenne. Finely chop the mixture by pulsing.
Heat oil in a small pan over medium low heat. When oil is warm, stir herb and garlic mixture into oil and heat 3 to 5 minutes, then remove from heat. The oil will become infused with the flavor of the herbs and garlic. Transfer to a bowl and stir in vinegar and salt. Taste to adjust seasonings.
Cut chicken tenders into thirds and place in a shallow dish. Wash hands.
Spoon half of your chimichurri over the chicken and coat completely and evenly. Using tongs, transfer the bites to the hot grill and cook 2 or 3 minutes on each side. Transfer bites to a serving plate. Serve with party picks and reserved chimichurri sauce for dipping.