Chimichurri Chicken And Rice

• 1/4 cup plus 2 tbsp. canola oil
• 8 boned, skinned chicken thighs (about 1 1/2 lbs. total)
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon pepper, divided
• 1 cup long-grain rice
• 2 1/2 cups reduced-sodium chicken broth
• 3 tablespoons lime juice
• 6 tablespoons flat-leaf parsley leaves
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh cilantro
• 2 green onions, chopped
• 1 large garlic clove, smashed
• 1/4 teaspoon red chile flakes

1. Heat 2 tbsp. oil in a large frying pan over medium-high heat. Season chicken with 1/2 tsp. salt and 1/4 tsp. pepper and arrange in pan. Brown, turning once, 3 to 4 minutes per side. Transfer chicken to a plate. Drain fat and return pan to stovetop.
2. Add rice to pan and cook, stirring, until glossy, 2 minutes. Add broth, stirring to combine. Cover and bring to a boil, then reduce heat to a simmer.
3. Set chicken on top of rice, cover, and cook until rice is tender and has absorbed most of the liquid, about 15 minutes.
4. Meanwhile, whirl together remaining 1/4 cup oil, the lime juice, parsley, basil, cilantro, green onions, garlic, chile flakes, 2 tbsp. water, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a blender until the consistency of salsa, about 1 minute.
5. Transfer chicken to a plate. Stir half the chimichurri into rice. Serve rice with chicken and more chimichurri.

canola oil, chicken, kosher salt, pepper, longgrain rice, chicken broth, lime juice, flatleaf parsley, fresh basil, fresh cilantro, green onions, garlic, red chile flakes

Taken from www.myrecipes.com/recipe/chimichurri-chicken-rice (may not work)