30 basil leaves or 15 culantro (spiny or long leaf coriander) leaves
1/3 cup minced green onions, green and white parts (3 scallions)
1 tablespoon rice vinegar
1 teaspoon salt
¼ teaspoon pepper
Method
Spread chimichurri under the chicken’s skin, sprinkle with salt and pepper and refrigerate one hour or overnight.
Place chicken in a baking pan over a rack. Place onion on baking pan and pour stock and wine over them. Bake in a preheated 375°F oven for 1 1⁄2 hours or until it reaches and internal temperature of 160°F.
Remove chicken from the oven, cover with foil for 10 minutes. Cut into the two breasts, leg and thigh.
Prepare the sauce.
Transfer drippings to a colander sieve and keep the onions. Remove fat and pour back into the baking pan, add mango or peach slices, mushrooms and teriyaki mango sauce. Broil for 7 to 8 minutes and serve with the chicken pieces and onion.
Chef Pachi
