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Dinner recipe · from the recipe book

Chimichurri Chicken Thigh Rice Bowls

Smoky seared chicken thighs and charred peppers over fluffy rice and black beans, finished with a bright, tangy parsley-oregano chimichurri.

Chimichurri Chicken Thigh Rice Bowls

Ingredients

  • 1¼ lb600 gChicken thighs, boneless skinlesstrimmed
  • 1⅓ cups260 gLong-grain white rice, dryrinsed
  • 2 cups500 gWater
  • 1½ cups250 gBlack beans, canned, drained and rinsed
  • 2 medium240 gRed bell peppersliced into strips
  • 1 medium110 gRed onionsliced
  • 1 cup150 gCorn kernels, frozen
  • ¾ cup chopped45 gFresh parsleyfinely chopped
  • ¾ cup chopped12 gFresh cilantrofinely chopped
  • 4 cloves12 gGarlicminced
  • ¼ cup60 gOlive oil
  • 2 tbsp30 gApple cider vinegar
  • 2 tbsp30 gLime juice
  • 2 tsp2 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1½ tsp3 gGround cumin
  • 1 tsp6 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Rice: bring the water to a boil in a saucepan, add the rice and 1/3 of the salt, cover and simmer on low for 15 minutes, then rest off the heat 5 minutes.
  2. Chimichurri: while the rice cooks, stir together the parsley, cilantro, half of the garlic, the cider vinegar, the lime juice, the oregano, the red pepper flakes, 1/3 of the salt and two-thirds of the olive oil; set aside.
  3. Season the chicken thighs with the smoked paprika, the cumin, the black pepper and the remaining 1/3 of the salt.
  4. Heat half of the remaining olive oil in a large skillet over medium-high heat and cook the chicken thighs 5 to 6 minutes per side until 165°F (74°C) inside; rest on a board 5 minutes, then slice.
  5. Add the last of the olive oil to the skillet, then the bell pepper and red onion; cook 5 minutes until charred at the edges.
  6. Add the frozen corn kernels, the black beans and the remaining half of the garlic to the skillet and cook 3 to 4 minutes until the corn is hot and lightly browned.
  7. Fluff the rice and divide among 4 bowls, top with the pepper, corn and bean mixture and the sliced chicken, and spoon the chimichurri over each bowl.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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