Chimichurri Chicken with Creamy Cheese Béchamel

Directions

1. 1

   Using a mortar and pestle, pound together the chimichurri, garlic cloves and salt until a fragrant, smooth paste forms.

2. 2

   Coat the chicken cubes with this paste and cook over low heat with a drizzle of olive oil, stirring frequently until the chicken begins to fry and the bottom of the pan turns golden.

3. 3

   Add a splash of water and scrape up all the caramelized bits from the bottom of the pan — this builds depth of flavour. Let the liquid reduce completely, then set the chicken aside.

4. 4

   In a separate saucepan, melt the butter over medium heat and add the crispy fried garlic flakes to infuse the butter.

5. 5

   Whisk the flour into the cold milk until completely smooth, then pour the mixture into the butter saucepan.

6. 6

   Stir continuously over low heat until the sauce thickens to a creamy béchamel consistency. Add another half glass of milk if you prefer a thinner sauce.

7. 7

   Remove from heat and fold in the diced cheese, stirring until fully melted and the sauce is glossy and smooth.

8. 8

   Pour the sauce over the reserved chicken and serve immediately with steamed rice or crusty bread.