Argentine Chicken Recipes
ARGENTINIAN CHIMICHURRI CHICKEN RECIPE
This recipe for Argentinian Chimichurri Chicken is the perfect way to change up your same old chicken routine. Herby, spicy, garlicky, and with a bit of tang, simply skewerer up marinated chicken breast, grill, slather in chimichurri and devour.
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Stir together all marinade ingredients.
- Add marinade to a large ziploc bag along with the chicken. Toss in the marinade to coat, then press out excess air and seal the bag. Chill for 15 minutes.
- Skewer chicken pieces and discard excess marinade.
- Use tongs to place skewers on a preheated grill or grill pan. Cook for 10-15 minutes, turning throughout to ensure even cooking.
- Spoon prepared chimichurri over chicken and serve immediately.
Nutrition Facts : Calories 421 kcal, Carbohydrate 1 g, Protein 48 g, Fat 24 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 145 mg, Sodium 845 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ARGENTINE CHICKEN
This is so pretty. Yummy too.
Provided by ali Bresnahan
Categories Chicken
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Assemble all ingredients.
- 2. Chop onion, slice peppers. Squeeze fresh lime juice (approx. 1/3 cup).
- 3. Marinate chicken pieces in juice from the lime for at least 30 minutes. Combine salt, pepper and paprika; sprinkle over chicken.
- 4. Brown chicken on all sides in oil.
- 5. Place chicken in casserole or baking pan, add olives, onion, green and red pepper, and orange juice. Cover, bake at 350 for 45 minutes, or until chicken is tender.
- 6. Serve with rice.
CHICKEN ARGENTINA
Adapted from a booklet from Bell's olives. Feel free to reduce the amount of oil used. Prep time includes marinating time.
Provided by Chocolatl
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine chicken and lime juice and marinate for 30 minutes.
- Lightly season chicken with salt and pepper.
- Heat oil in a large skillet.
- Add chicken and brown on all sides.
- Add onion, pepper, olives and orange juice.
- Reduce heat, cover and simmer 30 minutes, or until chicken is tender and cooked through.
- Remove chicken to a serving platter and pour the pan juices over it.
- Top with almonds.
Nutrition Facts : Calories 766.6, Fat 57.1, SaturatedFat 12, Cholesterol 155.2, Sodium 519, Carbohydrate 21.6, Fiber 4.6, Sugar 10.8, Protein 43.2
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ARGENTINIAN CHICKEN EMPANADAS RECIPE | BON APPéTIT
From bonappetit.com
Estimated Reading Time 2 mins
- Bring chicken, bay leaves, and 2½ cups water to a simmer in a medium pot over medium and cook until chicken is cooked through, 30–40 minutes. Transfer chicken to a plate; discard bay leaves and reserve broth. Let chicken sit until cool enough to handle, then coarsely chop.
- Meanwhile, heat oil in a large pot over medium and cook onion and bell peppers, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Stir in tomato paste and cook until brick red, 1–2 minutes. Add paprika, oregano, and cayenne and cook, stirring, until fragrant, about 1 minute. Add reserved broth and chicken along with any accumulated juices to pot. Stir in 4 tsp. salt and ¼ tsp. black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Transfer to a medium bowl, cover, and chill at least 3 hours.
- Preheat oven to 375°. Let dough sit at room temperature 15 minutes to temper. Remove 6 rounds from package, keeping plastic divider underneath, and arrange on a work surface. Place 2 Tbsp. filling in the center of each round. Brush water around half of outer edge of each round. Using plastic divider to help you, fold round over filling and pinch edges to seal. Using a fork, crimp edges. Remove plastic and transfer empanada to a parchment-lined sheet tray, spacing 1" apart. Repeat with remaining rounds (you’ll get about 12 empanadas on each tray).
- Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.
CHIMICHURRI CHICKEN (GRILLED, BAKED OR FRIED) - IFOODREAL ...
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Estimated Reading Time 7 mins
- In a food processor or high speed blender, add Chimichurri ingredients and process on Low until chunky sauce forms.
- In a large bowl, add chicken and pierce randomly with a small knife. Pour half of Chimichurri sauce on top and mix with your hands to coat the meat evenly. Cover and refrigerate for at least 30 minutes or preferably overnight. The longer the better, obviously. Discard marinade before cooking.
- Grill: Grill on indirect high heat with closed lid for 15-20 minutes per side. Or until juices run clear (check with a knife near bone. Bone in chicken takes longer to cook. Grills vary so check your chicken often. You know your grill best, so it's hard to advise on exact cooking time.
- Bake: Rub the bottom of large baking dish with oil and lay marinated chicken breasts or thighs in a single layer. Bake uncovered in 450 degrees F preheated oven for 25-35 minutes for chicken breasts and 40 minutes for thighs. Or until internal read thermometer registers 150 degrees F internal temperature. You do not need to wait for 165 degrees F as meat will get there during resting. This way you will avoid dry chicken
ARGENTINE CHICKEN - RECIPE | TASTYCRAZE.COM
From tastycraze.com
- Grease a suitable baking dish and place the chicken, pre-seasoned with salt, pepper and a little curry, in it.
- Cut the onions into slices and arrange them on the meat. Spread sliced mushrooms and a little bit of the spices on top.
CHIMICHURRI ROASTED CHICKEN – GARLIC HERB CHICKEN ...
From laylita.com
4.9/5 Estimated Reading Time 5 mins
- Place all the ingredients expect for the butter in a small food processor and pulse until the herbs are finely chopped.
- Rub about half of the butter chimichurri all over chicken, including under the skin. Save the rest of the chimichurri butter for basting and for serving.
- Prepare either the traditional chimichurri sauce or quick chimichurri sauce, use regular oil or light olive oil.
17 DELICIOUS ARGENTINE FOOD DISHES YOU SHOULD BE EATING ...
From blog.amigofoods.com
Estimated Reading Time 6 minsPublished 2019-04-26
- Asado: BBQ Everything. Fire up the grill! In English, asado is known as barbecue. But in Argentina, the barbecue is a bit more extreme. Plus, it helps that Argentina has more cattle than people living in it.
- Empanadas: An Argentine Staple. Empanadas literally translate to “wrapped in bread.” How could that not be delicious? An empanada is one of Argentina’s most popular street foods.
- Choripán: Quick and Casual. Hot dogs in Argentina? We call that choripán! Choripán is a chorizo sandwich. Chorizo is grilled, split down the middle, and served on a baguette or marraqueta roll.
- Chimichurri: The Go-To Condiment. Green salsa? No, it’s chimichurri! Chimichurri is Argentina’s pesto. It’s served on grilled meats and used as a dipping sauce.
- Provoleta: Grilled Cheese 2.0. Argentinians are the masters of grilled cheese. Provoleta is an Italian-inspired dish. It takes provolone cheese and slaps it on the grill.
- Milanesa: Delicious Many Ways. Take some meat, soak it in egg batter, then fry it up. What do you get? A delicious Argentine dish called Milanesa. Inspired by the Milanese, this dish covers filets of meat in egg batter.
- Dulce De Leche: For Your Sweet Tooth. This Argentinian food is for dessert lovers. Dulce de leche translates to “candy of milk” and is a must-try dessert.
- Alfajores: The Most Consumed Cookie in Argentina. Alfajores are Argentina’s version of French macarons. They are small sandwich cookies stuffed different flavorings.
- Medialuna: Your Go-To Light Bite. If you head to an Argentinian coffee shop, be sure to pick up a light and delicious medialuna. Based on its shape, medialuna means “half moon.”
- Matambre Arrollado: The Hunger Killer. Translated to a rolled up hunger killer, this hearty Argentine food packs a punch. Matambre beef cuts come from the bottom of a cow’s ribs.
BEST CHIMICHURRI CHICKEN - CAFE DELITES
From cafedelites.com
Estimated Reading Time 3 mins
- Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. (Chimichurri can be prepared and refrigerated for 24 hours before serving.) Makes 1 cup.
- Season chicken with salt, pour 4 tablespoons of Chimichurri out into a shallow dish and coat chicken. Allow to marinate for 20 minutes (if time allows). Reserve untouched marinade to serve later.
- Heat a small amount of oil in a grill pan or skillet over medium-high heat and cook chicken fillets on each side until golden, crispy and cooked through (about 5-6 minutes each side). Once chicken is cooked, set aside and allow to rest.
- Spoon remaining chimichurri over each chicken thigh (about 2-3 tablespoons of chimichurri per person), or allow your guests to dip their chicken in a small dip bowl of chimichurri.
ARGENTINIAN-STYLE BAKED CHICKEN EMPANADAS - SAVOR THE FLAVOUR
From savortheflavour.com
- Place the bread flour, lard, and butter in a medium mixing bowl. Rub the fats into the flour by pinching them together and fluffing the mixture with your hands until evenly blended.
- Preheat the oven to 375 F. Line two 11 by 17-inch cookie sheets with parchment paper. Beat an egg in a small bowl until well blended.
TRADITIONAL ARGENTINIAN FOOD RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Pizza a Caballo (Pizza Sandwich) Pizza a caballo is a "pizza sandwich" made with two very different kinds of dough. A slice of thick-crusted cheese pizza is topped with a thin slice of fainá, a chickpea flatbread, and then enjoyed.
- Fainá (Chickpea Flatbread Pizza) Fainá with chorizo, blue cheese, and spinach is similar to a flatbread pizza—but with a twist. The flatbread portion of the dish is made with flour derived from chickpeas instead of wheat flour.
- Argentinian-Style Chimichurri Sauce. Argentinian-style chimichurri sauce is a bright green, chunky sauce starring garlic and parsley. It is a traditional component of an Argentinian mixed grill, which features a variety of meats.
- Provoleta (Grilled Provolone Cheese) Grilled provolone cheese is a smoky, delicious treat and a wonderful appetizer or side dish to accompany a full meal.
- Picada Argentina (Meat and Cheese Platter) Picada Argentina is a plate of tasty meats, cheeses, and other savory treats such as olives, nuts, and sauces.
- Fugazza (Focaccia) Fugazza is like an Argentinian focaccia—and like all flatbreads, it is an extremely versatile dish. No matter what ingredients are arranged on the dough, however, the fugazza is always topped with sweet onions.
- Tira de Asado (Grilled Beef Ribs) Asado is a quintessential Argentinian grilled feast featuring a wide range of meat and vegetable dishes as well as side dishes and desserts—all served with a variety of sauces.
- Carbonada Criolla (Beef Stew) Carbonada criolla is a beef stew with a unique twist. In addition to the usual white potatoes and onions, this recipe features sweet dried fruits, sweet potato, and winter squash.
- Dulce de Leche. Dulce de leche translates to "sugar of milk" but it is actually a delicious and popular caramel sauce used to sweeten many Argentinian desserts.
- Alfajores (Sandwich Cookies) Alfajores are layered cookies with crisp exteriors and soft, creamy interiors. They come in many flavors, including caramel.
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