A Beloved Family Classic

Written By: Marlene Osteen | Issue: July 2024 | Photograph By: Susan Renfro

Brandi Peters

One thing is for certain. We all need a recipe in our repertoire that smacks of home and comfort and ease in making.

Such is the dish that Chef de Cuisine, Brandi Peters, of On the Verandah fame brings us this month.

Peters, who migrated to the Plateau eight years ago from St. Petersburg, Florida, has been minding the stoves at the restaurant for four years. Two years ago, she earned status as Chef de Cuisine.

Challenged to produce a new chicken dish for the menu, Peters was reminded of a treasured family recipe for chicken and rice. A one-pot dish that fed the family fully and economically, it had been passed down by the generations of women that preceded her. What resulted was Chimichurri Chicken, a revitalized rendition of a beloved family classic.

Brandi Peters’ Chimichurri Chicken with Rice and Beans

Note: At the restaurant, the Chicken is served atop the black beans with the rice placed alongside on the plate

For the Chicken Chimichurri

Ingredients

For the Chicken

1 1/2 to 2 pounds boneless, skinless chicken thighs or breasts

1 tablespoon olive oil

For the Chimichurri Sauce

4 cloves of garlic, minced

1 ½ teaspoons kosher salt

1 bunch parsley

½ bunch of cilantro

1 tablespoon fresh oregano leaves

¼ cup red wine vinegar

¼ teaspoon red pepper flakes

¾ cup olive oil

Salt and pepper

Directions

Step 1: Make the sauce: On a cutting board, smash and coarsely chop the garlic with ½ teaspoon salt. Mash the mixture using the side of your knife until a coarse paste forms. Move the paste to the side of the cutting board, then chop the parsley, cilantro, and oregano together with the remaining 1 teaspoon salt. Combine the garlic paste and the chopped herbs and chop and mash until the herbs are bruised and fragrant. Transfer to a medium bowl. Add the red-pepper flakes, black pepper, vinegar, and extra-virgin olive oil; stir to combine.

Step 2: Make the chicken: Pat the chicken dry. If thickness varies greatly, pound to an even thickness, about ½-inch. Rub half the chimichurri all over the chicken and let sit for at least one hour or refrigerate overnight and bring to room temperature before cooking.

Step 3: Heat the olive oil in a large skillet over medium-high. Wipe off excess marinade from the chicken and cook until juices run clear, about 5 minutes per side for thighs and 4 minutes per side for breasts. Serve with remaining chimichurri spooned over top.

For the Rice

Ingredients

2 cups White or Basmati Rice

4 cups water

2 tablespoons dry chimichurri rub

1 teaspoon turmeric

1 lemon, juiced

1 tablespoon butter or olive oil

1 teaspoon of chicken bouillon

Directions

Step 1: Preheat oven to 350-degrees.

Step 2: Pour rice into a bowl and fill it with cold water. Swirl the grains, using your fingers. Tip out any starchy water, and repeat until water runs almost clear.

Step 3: Combine rice and water in a pot and bring rice to a boil on the stovetop. Stir, cover, and put it in a 350-degree oven to cook through (about 17 minutes for most white rice). Rest it covered at room temperature, for 10 minutes.

For the Black Beans

Ingredients

3 tablespoons olive oil

1 yellow onion, diced

4 cloves garlic, minced

1 15 oz can black beans, not drained

½ cup water, more if needed

1 Large Diced Tomato of your choice

1 Teaspoon of Onion Powder

1 Teaspoon of Garlic Powder

1 Teaspoon of Black Pepper

1 Teaspoon of Paprika

1 Teaspoon of Ground Cumin

1 Teaspoon of Guajillo Pepper

1 tsp red wine vinegar

Directions

Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until slightly softened, about 3 minutes. Add the garlic and cook briefly until fragrant.

Step 2: Add the beans, water, tomato, and seasonings. Lower heat, cover and simmer about 15 minutes stirring occasionally and adjusting water as needed.

Step 3: Pour in the vinegar, taste for salt, and serve.