Chicken with Red Bell Pepper Chimichurri and Yautía Mash


Living in NYC has been very different from what I expected. I had never been very fond of this city and thought it was going to be harder to adjust. But it has been the complete opposite, I’ve been spending a lot of time with my sister, I cook for her every night, I’ve been able to take the train without getting lost {thanks to the iPhone app iTrans NYC}, and I’ve enjoyed all my classes. Tonight I decided to cook chicken breast with my special “chimichurri” sauce and mashed “yautía” with cilantro, which turned out incredibly yummy. The red bell pepper chimichurri has to be one of the best sauces to have on your chicken and an invention that has been more famous than I ever expected. Get the recipe below!

Ingredients for mashed “yautía”

2 “yautías”, 3 tablespoons of chopped cilantro, olive oil, garlic, salt and pepper to taste


boil “yautía” until it’s soft, add a splash of olive oil and salt, drain water after 12-15 minutes, mash the “yautía”, season it, add the chopped cilantro, and a few tablespoons of olive oil, and it’s done

Ingredients for red bell pepper chimichurri

1 whole red bell pepper, your choice of salt and pepper, 2 leaves of “recao” or mexican coriander (it’s the same thing), your preferred amount of extra virgin olive oil, 2 minced garlics, and half of a purple onion


Mix it up in a chopper bowl. Accompany any of your meals with it and I guarantee you will love it.

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