#AceFoodNews – Nov.08: This recipe would make our previously perfect roast chicken green with envy.
It’s a perfect two-night meal. Night one, carve it up and eat it fresh, drizzled with a bit of leftover chimichurri. The chicken roasts up moist and tender, with the sauce adding a flavorful kick.
Then, night two, shred up the leftovers and make soft chicken tacos, drizzled with more chimichurri sauce and topped with fresh cabbage for crunch. The shredded meat could also be used as a filling for enchiladas, simmered in some tortilla soup, or in any other zesty recipe where the vinegary tang of the chimichurri would be an added bonus.
Chimichurri is normally a parsley-based sauce, not unlike a pesto. Except with parsley in place of basil, no cheese, and an extra kick of vinegar. I also throw in some oregano and some red pepper flakes, because, why not?
I personally like my chimichurri best made with half cilantro and half parsley, and I’m sure any cilantro-fan out there would agree with me. Haters gonna hate, so feel free to use all parsley if you’re one of those who can’t stand cilantro (it’s ok, no judgement, I feel the same way about dill and cardamon).
©2015 Love and Olive Oil
Original Article: http://www.loveandoliveoil.com/2015/11/chimichurri-roasted-chicken.html
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