Churrasco Chicken With Chimichurri Salsa Verde And Double Baked Mashed Potatoes

At a Glance

  • Potato Type: Yellow
  • Prep Method: null
  • Yield: 4
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For the Chimichurri Salsa Verde:  

  • 1/2 cup chopped white onion
  • 3/4 cup parsley leaves
  • 1/3 cup cilantro leaves
  • 1 tablespoon dried oregano
  • 2 teaspoons minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil

For the potatoes:  

  • 1 package (1 pound 4 ounces) refrigerated pre-cooked mashed potatoes
  • 3 tablespoons cream cheese
  • 1/4 teaspoon black pepper
  • 4 tablespoons chopped green onion (white and light green part only)
  • 1/2 cup shredded cheddar cheese
  • 2 frozen pre-roasted whole chickens, thawed


To make Chimichurri Salsa Verde, in bowl of a food processor, combine onion, parsley, cilantro, oregano, garlic, salt, pepper, vinegar and oil. Pulse until mixture is a rough purée. Store in refrigerator until needed; stir before using if salsa has separated. To make potatoes, in a non-stick skillet, heat potatoes over medium heat; stir in cream cheese, pepper and green onion and cook, stirring, for about 5 minutes, or until potatoes are hot and cream cheese is incorporated. If not serving immediately, cover and keep warm. Heat chicken in microwave oven according to package directions.  Remove chicken legs; cut breasts from bone and slice.

For each serving, place about 3/4 cup potatoes in the center of a heatproof plate and sprinkle with 2 tablespoons cheese. Place under broiler about 4 inches from the flame for about 2 minutes, or until cheese is melted. Arrange 1 leg and 1 sliced breast around the potatoes; drizzle chicken and potatoes with a few tablespoons of Chimichurri Salsa Verde.

Tip: Chimichurri Salsa Verde is best when made the same day it is served.


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