Chicken Gaucho Recipe

1. Pound and season the chicken

Trim excess fat from chicken thighs and, if very thick, lightly pound to an even 1/2" thickness so they cook evenly. In a bowl combine kosher salt (1.5 tsp), black pepper (1 tsp), smoked paprika (1 tsp), ground cumin (1 tsp), garlic powder (1/2 tsp) and 1 tbsp olive oil. Rub the spice mix over both sides of the chicken thighs and let rest 15 minutes at room temperature or refrigerate up to 2 hours.

2. Cook the chicken

Heat a large cast-iron skillet or heavy pan over medium-high heat and add 1 tbsp olive oil. When shimmering, add the chicken thighs (do not crowd; cook in batches if needed). Sear 4–5 minutes on the first side without moving until a deep golden crust forms. Flip and cook 4–5 minutes more until internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil to rest 5 minutes.

3. Toast buns and melt cheese

While chicken rests, slice brioche buns and spread a thin layer of butter on cut sides. Return skillet to medium-low heat and toast bun cut sides until golden, about 1–2 minutes. Place a slice of white cheddar on each bottom bun or on top of each cooked thigh and allow residual heat to melt the cheese slightly (cover pan briefly to help melt if desired).

4. Assemble sandwiches

Place a heaping 1/2 cup arugula on each bottom bun, top with a cooked chicken thigh with melted cheddar, then spoon 1–2 tablespoons of red chimichurri over the chicken. Add pickled red onions if using, then cap with top bun. Serve immediately with lime wedges for squeezing.

1. Prepare ingredients

If using a jarred roasted red pepper, drain and roughly chop. Roughly chop parsley and cilantro stems removed or trimmed. Peel and roughly chop shallot and garlic.

2. Blend chimichurri

In a food processor combine roasted red pepper (1/2 cup), parsley (1/2 cup), cilantro (1/4 cup), shallot (1), garlic (2 cloves), red wine vinegar (2 tbs), red pepper flakes (1/2 tsp), ají amarillo paste (1 tsp, optional), kosher salt (3/4 tsp) and black pepper (1/2 tsp). Pulse to combine, then slowly stream in the extra-virgin olive oil (4 tbs) while pulsing until you have a slightly coarse, saucy chimichurri — not completely puréed. Taste and adjust salt, vinegar or chili to preference. Transfer to a bowl and let sit at least 10 minutes for flavors to marry.

3. Storage

Chimichurri can be made ahead and refrigerated in an airtight container up to 3 days. Bring to room temperature before using; stir in a little extra olive oil if it seems thick.

If using pickled red onions, drain them and add a small handful to each sandwich during assembly. Serve lime wedges alongside for a bright squeeze over the chicken and chimichurri.