Argentine Brown Rice Timbale with Thyme Chicken, Roasted Pumpkin and Chimichurri Yogurt Sauce

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the butternut squash on a baking dish and toss it with 1 tablespoon olive oil, half of the sweet paprika, a pinch of salt, and black pepper. Roast for 25 to 30 minutes, until tender and browned on the edges.

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   2. Meanwhile, bring the chicken broth to a boil in a saucepan. Add the rinsed brown rice, lower the heat, cover, and cook for 30 to 35 minutes until tender and the liquid is absorbed. Let it rest covered for 5 minutes.

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   3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion, red bell pepper, and 2 chopped garlic cloves. Cook for 6 to 8 minutes until the vegetables are softened.

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   4. Add the diced chicken, fresh thyme, the remaining sweet paprika, dried oregano, ground chili flakes, half of the salt, and some black pepper. Cook for 8 to 10 minutes, stirring, until the chicken is golden and fully cooked.

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   5. Stir the cooked brown rice into the skillet with the chicken, onion, and bell pepper. Mix well and cook for 2 minutes to combine the flavors. Adjust with more salt and black pepper if needed.

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   6. For the sauce, combine the plain yogurt, fresh parsley, 1 grated garlic clove, lemon juice, and the remaining tablespoon of olive oil in a bowl. Add a pinch of salt and black pepper and stir until you have a creamy mild chimichurri yogurt sauce.

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   7. To assemble, place a food ring or measuring cup on each plate. Fill with the rice and chicken mixture, pressing lightly. Remove the ring, arrange the roasted squash around it, and spoon the chimichurri yogurt sauce partly over the top.

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   8. Finish each serving with grated sardo cheese on top and serve immediately, warm. If desired, give it a final quick pass in the oven or broiler at 230 °C / 450 °F for 2 to 3 minutes to barely melt the cheese before serving.