Chimichurri Chicken with Chorizo Sweet Potatoes


Trying to find something different to do with chicken can be quite the task. There are tons of recipes out there and most of them (while good), taste pretty similar (They taste like chicken). While shopping at World Market I ran across a jar of chimichurri seasoning that I had to pick up. I didn’t know what I was going to use it for at the time but knew I would come up with something eventually. Since then I have seen similar seasonings at local grocery stores and markets so it’s not really something that is going to be hard to find.

I have also been trying to come up with new and interesting ways to prepare sweet potatoes. It just so happened that I had picked up some great Mexican chorizo from the store the day before as well as some Vidalia sweet onions. I automatically thought that these flavors would blend great with sweet potatoes so I started working out how I wanted to cook them.

When picking out a good tasting Mexican Chorizo there is no need to try and grab the “fru-fru” fancy “gourmet” stuff that is packaged like hard salami and costs a small fortune. You want the cheap stuff usually found in the refrigerated section next to the pre packaged sausage. You want the soft chorizo that comes packaged in a casing that you have to remove before cooking. Lot’s of places started jumping on the band wagon with chorizo a few years ago but kind of lost the point when trying to “fancy it up”. After living in San Antonio for 9 years I can tell you that you don’t need all that. The flavor is key, not how it is packaged or presented. If your local grocer doesn’t sell it then try and find a little Mexican market. I happened to find mine at Publix of all places. It is made by Ole Mexican Foods, and after searching around quite a bit it is actually the closest in flavor to authentic than any other that I have found outside of south Texas.

The same can be said when it comes to buying sweet onions. Dont think that they all taste the same because they do not. Many parts of the country have sweet onions but only one type is the best. Those are Vidalia sweet onions and you can’t beat them on flavor. However, if you cant find Vidalia’s then you will have to settle for whatever sweet onions you can find.

Ok, with that being said lets get going on this recipe because there are a few steps to it.

What you need before getting started: Sharp knife and cutting board, blender or food processor, olive oil, salt and pepper, non stick pan, medium size pot.

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Grocery List:

Chimichurri seasoning (dry seasoning)

3 boneless skinless chicken breasts (each cut in half)

For the sauce:

Cilantro (1 cup chopped)

3 Limes (the juice only, about 1/4 cup)

Garlic (3 Cloves minced)

Olive oil (1/2 cup)

Salt  (1 teaspoon)

Pepper (1 Teaspoon)

Jalapenos (3 peppers roasted and seeded)

White wine vinnegar ( 1 tablespoon)

For the side:

Two Sweet potatoes (cut into 1 inch squares)

Mexican Chorizo (2 to 3 oz, or one link)

Sweet onion ( 1 cup chopped)


Make the Sauce First

Roast the jalapenos in the oven or in a pan on the stove top until they get nice and black on the outside. Then remove the seeds and membrane from inside. Combine all ingredients listed above for the sauce in a blender or food processor and process until it is a nice medium thick sauce and everything is blended. Put this container and set aside in the refrigerator until needed.  (take out about 10 minutes before you are ready to eat).

Cook the potatoes

Fill a medium size pot about half way with water and bring to a boil. Add the potatoes and boil for about 15 to 20 minutes (until they start to get soft. Then drain and set aside.

Cook the chicken

Heat two tablespoons of olive oil on medium high heat in the non stick skillet. Add the chicken breasts and sprinkle with salt, pepper and chimichurri seasoning (don’t be afraid to use a lot of the chimichurri). Cook on each side for about 5 minutes. When you turn the chicken to the other side sprinkle the opposite side with the seasonings as well.  You want to get each side of the chicken nice and brown, making sure to cook it all the way through.  Set the chicken to the side on a plate while you finish the potatoes.  (make sure to leave all of the little bits in the pan.


Finish the potatoes

In the same pan that you cooked the chicken in add another tablespoon of olive oil and heat on medium high heat then add the chorizo. Cook for about two minutes stirring occasionally. Now add the onions and cook for another couple of minutes until the onions start to turn translucent. Now stir in the potatoes and cook for about 5 minutes, stirring them about half way.  Add salt and pepper to taste as you cook.

Now to plate your dish.

Add a piece of chicken and nice helping of potatoes. Now pour as much of the sauce over the chicken as you would like. A little can go a long way and it really compliments the other flavors of the dish.


There you have it. A nice dish that combines several flavors from south of the border into one great dish.  I hope that you enjoy it.

Thanks for reading,





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