Chimichurri Chicken Fried Rice

Chimichurri Chicken Fried Rice

Chimichurri Chicken Fried Rice made using day old rice, chicken thighs, and a variety of vegetables. Instead of flavoring with soy sauce like in traditional fried rice, this one is flavored with a tangy chimichurri sauce that goes awesome with any meats and rice.
PREP TIME
15 Minutes
COOK TIME
30 Minutes

Per Serving – Makes 5

534 Calories

52g C | 28g P | 24g F

How to Make Chimichurri Chicken Fried Rice

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NUTRITIONAL INFO FOR THE Chimichurri Chicken Fried Rice

The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

Servings
Carbs
261.6g
Protein
141.8g
Fat
117.5g
Calories
2671.1 cals

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This Post Has 9 Comments

  1. Egidijus Poskus

    5 stars
    Replaced thighs with breast meat. This recipe is flawless. Absolutely delicious, simple and filling. The chimichurri sauce is the key. I keep getting amazed by the recipes I find here.

  2. MARK BALDWIN

    Well see how this is. Made 8 servings, 4 me 4 wife. It looked/fel a little soggy but im not a perfectionist nor a chef. Lol

  3. redout

    5 stars
    Solid Recipe, good flavor. Day old rice is key. If you’re a person who can’t do cilantro like me then use all parsley. I added a Fresno chili to the chimichurri for a little heat.

  4. Sarah Bateman

    5 stars
    Yum! This recipe is very bright and tangy and flavorful. Kind of comfort foody.

  5. Rachel

    5 stars
    Recipe is great but I don’t think you mention when to add the tomatoes. I just threw them in at the end. Either way 10/10

    1. Rachel

      Nevermind I’m an idiot. I see the tomatoes now. I swear I read this 5 times before I posted the comment. Oh well

  6. Taylor

    5 stars
    Made this today and it came out great. Good combo of flavors. My only downside is it had slightly more cleanup—frying pan, baking pan, rice pot, blender, mixing bowls, etc than other recipes on the site.

  7. MARK BALDWIN

    5 stars
    Tried this again. I’m getting better at cooking. Cooked breasts in slow cooker til just able to pull apart. For some reason my rice is better when cooked in instant pot rather than rice cooker. I didn’t make enough chimi sauce but it was phenomenal. Thx brother

4.70 from 23 votes (17 ratings without comment)

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