Nona’s Argentine Chicken Chimichurri (Pollo con Chimichurri) and Silvia’s Argentine Carrot & Hard Boiled Egg Salad (Zanahorias y Huevos)
Ingredients:
| 1/2 cup olive oil |
| 2 tablespoons 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 tsps 1/2-1 salt |
| 1/2 tsp pepper |
| 4 skinless boneless chicken thighs (or breasts) |
| salt to season |
| 4 carrots,peeled and julienned or shredded with grater |
| 2 hard boiled eggs,sliced or chopped |
| 2 tablespoons extra-virgin olive oil |
| juice of 1/2 lemon |
| 3 small pieces salt or less to taste |
| freshly ground black pepper |
Directions:
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.
Source: whole30.com
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