For the Chicken
Extra-virgin olive oil, divided
5 boneless skinless chicken thighs
2 tablespoons Dry Chimichurri mix (click here for recipe)
Kosher salt and freshly ground pepper
10 cloves of garlic, smashed
1 pound white string beans, ends trimmed
1 cup chicken stock
2 tablespoons unsalted butter, cold
1 tablespoon chopped parsley, for garnish
For the Rice
2 cups cooked rice, (any variety is fine, I used Goya Canilla Long Grain Rice)
Juice and zest of 1 lime (plus 1 lime for garnish)
1/3 cup chopped cilantro
Preheat oven to 450 degrees Fahrenheit.
In a large cast iron skillet, heat 2 tablespoons olive oil over medium-high heat. Season the chicken with chimichurri mix, salt and pepper. Place chicken in the skillet (what would skin-side down) and cook until golden brown, about 4 minutes. Flip chicken and cook for 3 more minutes. Remove chicken from skillet.
Heat the remaining olive oil over medium heat. Cook the smashed garlic until fragrant and golden in color, about 3 minutes. Stir in the white string beans and cook until tender, about 4 minutes. Add the chicken stock and bring to a boil. Place chicken under the broth and place into preheated oven.
Stir in thoroughly the juice and zest of the lime and lots of chopped cilantro. Season with salt. Fluff rice with two forks. Slice wedges of lime for garnish.
Remove the skillet from oven and plate chicken and string beans on a platter, reserving the sauce. Stir in cold butter to the sauce until it melts and sauce becomes thicker. Pour the sauce over the chicken and garnish with parsley.
Cook with soul. Eat with pleasure.