¼ Cup (60ml) -Red Wine Vinegar (Substitute For Lemon Juice)
Seasoning To Taste
Basmati Rice
320g (11.2oz) - Basmati Rice, Washed
640ml (640g) - Cold Water
Salt To Taste
Method
Preheat oven to 200°c - 390°f.
Place a saucepan over high heat, and add in the rice, cold water, and salt to taste. Stir and bring to a boil. Reduce the heat to low, cover with a lid and cook for 14 minutes undisturbed. After 14 minutes, turn off the heat and leave the lid on for a final 4 minutes. remove the lid, fluff up the rice with a spatula and set aside.
Place a large pan over high heat, add in the olive oil and sear the seasoned chicken for 3 minutes on each side or until deeply golden. Transfer to the preheated oven and cook for 14 minutes. Remove, allow to rest for 10 minutes, and thinly slice.
To make the chimichurri, add all of the ingredients into a blender or mortar and pestle and blend or bash until it forms a thick but pourable mixture. Add to the sliced chicken.
Serve the chimichurri chicken over the soft and fluffy rice. Garnish with lime and coriander (cilantro) (optional). Dig in.