Chicken Skewers & Chaufa Rice
with Bell Pepper, Peas & Creamy Chimichurri
- Soy
- Wheat
- Eggs
- Sesame
This Peruvian-Argentinean–inspired feast features cumin-and-oregano-marinated steak skewers. They’re set atop chaufa rice—crispy fried rice seasoned with soy sauce, garlic, ginger, and scallions and studded with bell pepper and peas. It’s all drizzled with creamy chimichurri and garnished with fresh cilantro.
Ingredients
4 ounce
Peas
1 teaspoon
Cumin
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
8 unit
Wooden Skewers
4 tablespoon
Mayonnaise
(Contains: Eggs)
4 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
12 ounce
Chicken Cutlets
1 teaspoon
Dried Oregano
1 unit
Bell Pepper
¾ cup
Jasmine Rice
¼ ounce
Cilantro
2 ounce
Chimichurri
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
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Keep covered off heat until ready to use.
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While rice cooks, wash and dry produce. Place skewers in a shallow dish and cover with water to soak (this helps prevent the skewers from burning!).
- Core, deseed, and dice bell pepper into ¼-inch pieces. Roughly chop cilantro.
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Place skewers in a shallow dish and cover with water to soak (this helps prevent the skewers from burning!).
Pat steak* dry with paper towels; cut into 1/2-inch cubes. In a medium bowl, combine steak, half the oregano, half the cumin (all the oregano and cumin for 4), half the garlic-ginger scallion paste, a pinch of salt, and pepper. Toss to thoroughly coat steak. Set aside until ready to use. TIP: Read the label on the packets of sauce! The garlic-ginger scallion paste and chimichurri look alike!
- Pat steak* dry with paper towels; cut into ½-inch cubes.
- In a medium bowl, combine steak with half the oregano, half the cumin, half the garlic-ginger scallion paste, a pinch of salt, and pepper (all the oregano and cumin for 4 servings). TIP: The scallion paste and chimichurri look alike—be sure to read packet labels!
- Set aside to marinate.
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In a small bowl, combine chimichurri and mayonnaise.
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Refrigerate until ready to use.
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Carefully thread marinated steak onto skewers (you should have 6-8 skewers; 12-16 skewers for 4 servings).
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Heat a drizzle of oil in a large pan (or grill pan) over medium-high heat. Working in batches, add steak skewers in a single layer and cook until browned and cooked through, 3-5 minutes per side.
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Transfer skewers to a plate and tent with foil to keep warm.
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Heat a drizzle of oil in a large pan (or grill pan) over medium-high heat. Working in batches, add steak skewers in a single layer and cook until browned and cooked through, 3-5 minutes per side. Transfer skewers to a plate and tent with foil to keep warm.
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Heat a drizzle of oil in a second large, preferably nonstick, pan over medium-high heat. Add bell pepper; cook, stirring occasionally, until slightly tender, 2-3 minutes.
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Stir in peas and rice in a single layer. Cook, undisturbed, until peas are warmed through and rice is slightly crispy on bottom, 2-3 minutes. Add soy sauce and remaining garlic-ginger scallion paste; stir, breaking up rice, until everything is coated. Season with salt and pepper if desired.
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Stir in peas and cooked rice in a single layer. Continue to cook until rice is slightly crispy on bottom and peas are heated through, 2-3 minutes. Stir in soy sauce and remaining garlic-ginger scallion paste. Stir breaking up rice and making sure everything is coated. Taste and season with salt and pepper if needed.
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Divide chaufa rice between plates; top with steak skewers and drizzle with as much creamy chimichurri as you like. Garnish with cilantro and serve.
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