Best Argentinean Garlic Chicken With Corn Tomato And Parsley Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ARGENTINEAN GARLIC CHICKEN WITH CORN, TOMATO AND PARSLEY SAUCE



Argentinean Garlic Chicken With Corn, Tomato and Parsley Sauce image

Fresh, mildly spicy & very refreshing. Plan to use on grilled chicken quarters - skin on & bone in! (Of course adjusting the heat & cooking time for the different meat - longer lower basically). Would be nice alongside Recipe#357666 or Recipe#368271 . Received in an email from Dalton Harris via gourmet-recipes-from-around-the-world. Thanks Dalton!

Provided by Busters friend

Categories     Chicken Breast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 18

2 cups fresh parsley leaves, fresh, stems removed
1/2 cup sweet onion, chopped
8 garlic cloves, minced
1/3 cup white vinegar
1 tablespoon dried oregano
1/2 teaspoon hot pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil
3 tomatoes, seeded and diced
2 cups sweet corn, cooked
1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano, dried
1 teaspoon cumin, ground
1 teaspoon garlic powder
1 teaspoon onion powder
6 boneless skinless chicken breasts

Steps:

  • Sauce: In food processor, combine parsley, onion, garlic, vinegar, oregano, hot pepper flakes, salt and pepper; process until finely chopped. With motor running, slowly add oil and process until well blended but with coarse texture. Pour into bowl. Stir in half the tomatoes. Stir corn into bowl.
  • Chicken: Combine salt, pepper, oregano, cumin and garlic and onion powders; sprinkle about 1/2 teaspoons on each side of each chicken breast.
  • Lightly oil barbecue grill and heat to medium. Place chicken on grill; close lid and barbecue for 3 to 5 minutes per side or until no longer pink inside. Serve with parsley sauce spooned over each one. Garnish with remaining tomatoes.

CHIMICHURRI (ARGENTINEAN PARSLEY AND GARLIC SAUCE)



Chimichurri (Argentinean Parsley and Garlic Sauce) image

This is a regular condiment on every table in Argentina. It is drizzled on everything from grilled meats to potatoes and vegetables. This is similar to a version I had in an Argentinean restaurant. Some versions also include red pepper flakes, so feel free to add them on occasion.

Provided by threeovens

Categories     South American

Time 1h

Yield 1 cup, 10 serving(s)

Number Of Ingredients 12

2 garlic cloves, finely minced
1 teaspoon coarse salt
1/2 cup fresh parsley, chopped (about 1 small bunch)
1/4 cup water
2 green onions, finely chopped
1 tablespoon red pepper, finely diced
1 tablespoon dried oregano
1 tablespoon paprika
1 teaspoon bay leaf, very small flakes (laurel)
1 teaspoon fresh ground black pepper
1/4 cup red wine vinegar
1/4 cup olive oil

Steps:

  • Sprinkle salt on garlic and mash to form a paste. This can be done in a mortar and pestle or on a cutting board with the side of a knife.
  • In a bowl, combine garlic paste, parsley, water, onion, red pepper, oregano, paprika, bay leaf, and pepper; let sit 30 minutes.
  • Add vinegar to bowl and let sit another 30 minutes.
  • Add oil, cover, and refrigerate overnight to allow flavors to develop.

MILANESAS DE POLLO (ARGENTINIAN CHICKEN CUTLETS)



Milanesas De Pollo (Argentinian Chicken Cutlets) image

Recipe courtesy of Chef Mirta and the League of Kitchens The League of Kitchens is an innovative cooking school and immersive culinary experience in NYC where immigrants, who are exceptional home cooks, teach intimate cooking workshops in their homes. Each workshop offers opportunities for participants to engage in cultural exchange, culinary discovery, and, of course, exceptional eating and drinking.

Provided by League of Kitchens

Categories     Poultry

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 lbs boneless skinless chicken breasts
2 large eggs
1 cup fresh flat leaf parsley, and tender stems finely chopped
3 garlic cloves, minced
1 teaspoon kosher salt, plus more for sprinkling
1/2 teaspoon fresh ground black pepper
3 cups panko breadcrumbs
1 tablespoon canola oil, for frying

Steps:

  • Slice each chicken breast in half horizontally and pound the thicker ends to 1/4 inch thick. Cut the bigger pieces in half; you want to end up with sandwich-size pieces.
  • Beat the eggs in a medium bowl. Stir in the parsley, garlic, salt, and pepper. Sprinkle one side of the chicken pieces with salt and slip them into the beaten eggs. Mix with your hands to coat. The chicken can be cooked right away, or let marinate in the refrigerator up to overnight.
  • Sprinkle some panko on a small rimmed baking sheet. Put a piece of chicken on top,and cover with more panko. Then, with your fist, pound the panko into the chicken to adhere. Pound slowly at first, and then a little harder, until the crumbs stick.
  • Pour 1/4 inch of oil (about 1 cup) into a 10-inch nonstick skillet and heat over medium to medium-high heat. It's ready when a sprinkle of panko sizzles. Fry 1 to 2 cutlets at a time, without crowding, flipping only once, until nicely browned, about 3 minutes on the first side and 1 minute on the second. Transfer to a tray lined with paper towels.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

You'll also love

Linguine With Caramelized Onions and Anchovies_image Linguine With Caramelized Onions and Anchovies

Grandma's Old Fashioned Oatmeal_image Grandma's Old Fashioned Oatmeal

Slow Cooker Pepper Steak_image Slow Cooker Pepper Steak

Wheat Berry Waldorf Salad_image Wheat Berry Waldorf Salad

Mexican Grilled Cheese Sandwiches_image Mexican Grilled Cheese Sandwiches

Cinnamon-Apple Pork Chops Recipe_image Cinnamon Apple Pork Chops Recipe

Blue Cheese Biscuits_image Blue Cheese Biscuits

Microwave Pizza Casserole_image Microwave Pizza Casserole

WARM STEAK AND SWEET POTATO SALAD WITH ORANGE-CHUTNEY DRESSING_image WARM STEAK AND SWEET POTATO SALAD WITH ORANGE CHUTNEY DRESSING

SOUTHWESTERN GRILLED CHICKEN_image SOUTHWESTERN GRILLED CHICKEN

Crockpot Chocolate Brownie Pudding Cake_image Crockpot Chocolate Brownie Pudding Cake

GRILLED ORANGE GINGER CHICKEN_image GRILLED ORANGE GINGER CHICKEN

The Spicy Cowgirl_image The Spicy Cowgirl

Diabetic Friendly-Sugar Free Powdered Sugar_image Diabetic Friendly Sugar Free Powdered Sugar

BBQ Broccoli and Cauliflower? My Son's Recipe!_image BBQ Broccoli and Cauliflower? My Son's Recipe!

warm water poached fish- sous vide_image Warm water poached fish sous vide

Fish w/ Strawberry Poblano Relish_image Fish w/ Strawberry Poblano Relish

Light 'n Creamy Tropical Dessert_image Light 'n Creamy Tropical Dessert

Argentinean Garlic Chicken with Corn Tomato and Parsley Sauce is a popular dish from Argentina. This dish is made by cooking the chicken with garlic and then serving it with a flavorful corn, tomato, and parsley sauce. It is a dish that is full of flavor and is easy to make at home.

Ingredients

The ingredients for this dish are straightforward and include chicken, garlic, corn, tomato, parsley, olive oil, salt, and pepper. The chicken can be either breast or thighs, whichever you prefer.
For the Chicken:
  • 1 pound boneless chicken breast or thighs
  • 3 cloves of garlic, finely minced
  • 2 tablespoons of olive oil
  • Salt and pepper to taste
For the Sauce:
  • 1 cup of corn
  • 1 large tomato, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Recipe

Step 1: Preparing the Chicken
1. Cut the chicken into small pieces and rinse them under cold water.
2. Season the chicken with salt and pepper and set aside.
3. In a large pan, heat the olive oil over medium-high heat.
4. Add the minced garlic to the pan and sauté for about 1 minute.
5. Add the chicken to the pan and cook until brown on all sides.
6. Cover the pan and let the chicken simmer for about 10-15 minutes until it is fully cooked.
Step 2: Preparing the Sauce
1. In a separate pan, heat the olive oil over medium-high heat.
2. Add the corn to the pan and sauté until it is browned and tender.
3. Add the chopped tomato to the pan and cook for about 2-3 minutes.
4. Add the parsley to the pan and cook for another 1-2 minutes.
5. Season the sauce with salt and pepper to taste.
Step 3: Serving the Dish
1. Arrange the cooked chicken on a plate.
2. Pour the corn, tomato, and parsley sauce over the chicken.
3. Garnish with fresh parsley leaves.
4. Serve with your favorite side dish like rice, potatoes, or vegetables.

Conclusion

Argentinean Garlic Chicken with Corn Tomato and Parsley Sauce is a simple yet flavorful dish that is perfect for any occasion. This dish is easy to prepare and is sure to be a hit with family and friends. So why not give it a try and taste the flavors of Argentina in your own home?
Argentinean garlic chicken with corn tomato and parsley sauce is a delicious and healthy meal that is perfect for dinner or lunch. This dish is packed with flavor and is easy to make with just a few simple ingredients. However, like with any recipe, there are a few valuable tips that can help you make the perfect Argentinean garlic chicken with corn tomato and parsley sauce. In this article, we will discuss some of these tips in detail.

Tip #1: Use Fresh Ingredients

One of the most important tips when making Argentinean garlic chicken with corn tomato and parsley sauce is to use fresh ingredients. Using fresh ingredients will enhance the flavor of the dish and give it a more vibrant taste. When choosing your ingredients, make sure to pick high-quality chicken, fresh garlic, ripe tomatoes, and fresh parsley. Not only will this help to improve the taste of the dish, but it will also add more nutritional value.

Tip #2: Use Bone-In Chicken Thighs

Using bone-in chicken thighs is another valuable tip when making Argentinean garlic chicken with corn tomato and parsley sauce. Bone-in chicken thighs have more flavor and are more tender than boneless chicken thighs. They also retain their moisture better while cooking, which helps to keep them juicy and flavorful. Additionally, the bones help to add richness to the sauce, making it even more flavorful.

Tip #3: Marinate the Chicken

Marinating the chicken is an easy way to add extra flavor to the dish. A good marinade should include garlic, olive oil, lemon juice, salt, and pepper. Let the chicken marinate in the mixture for at least 2 hours or overnight for maximum flavor. The longer you marinate the chicken, the more flavorful it will be.

Tip #4: Use a Cast-Iron Skillet

Using a cast-iron skillet is another valuable tip when making Argentinean garlic chicken with corn tomato and parsley sauce. Cast-iron skillets are great for cooking chicken because they distribute heat evenly and retain heat well. This helps to ensure that the chicken cooks evenly and develops a crispy skin. Additionally, cast-iron skillets can go from stovetop to oven, making them perfect for this recipe.

Tip #5: Roast the Cherry Tomatoes

Roasting cherry tomatoes before adding them to the sauce is another tip that can help to enhance the flavor of the dish. Roasting the tomatoes helps to caramelize them, which brings out their natural sweetness and adds depth to the sauce. To roast the cherry tomatoes, simply toss them with olive oil, salt, and pepper, and roast them for 10-15 minutes in the oven.

Tip #6: Use Fresh Parsley

Using fresh parsley is another valuable tip when making Argentinean garlic chicken with corn tomato and parsley sauce. Parsley is a flavorful herb that can add depth and brightness to the dish. Be sure to chop the parsley finely and add it to the sauce at the end of cooking. This will help to preserve its flavor and color.

Tip #7: Add Corn to the Sauce

Adding corn to the sauce is another tip that can help to enhance the flavor and texture of the dish. Corn adds sweetness and crunch to the sauce, making it even more delicious. Be sure to use fresh corn and cut it off the cob before adding it to the sauce.

Tip #8: Don't Overcook the Chicken

Overcooking the chicken is a common mistake when making Argentinean garlic chicken with corn tomato and parsley sauce. Overcooked chicken can be dry and tough, which can ruin the dish. To ensure that the chicken is cooked perfectly, use a meat thermometer to check the temperature. The chicken should be cooked to an internal temperature of 165°F.

Tip #9: Let the Chicken Rest

Letting the chicken rest is another valuable tip when making Argentinean garlic chicken with corn tomato and parsley sauce. Letting the chicken rest for a few minutes before slicing it allows the juices to redistribute, making the chicken even more juicy and flavorful. Simply cover the chicken with foil and let it rest for 5-10 minutes before slicing.

Tip #10: Serve with a Side Salad

Serving Argentinean garlic chicken with corn tomato and parsley sauce with a side salad is a great way to round out the meal. A salad with fresh greens, colorful vegetables, and a tangy vinaigrette can offset the richness of the chicken and sauce. Plus, it adds more nutrients and fiber to the meal.
Conclusion
Argentinean garlic chicken with corn tomato and parsley sauce is a delicious and healthy meal that is easy to make with just a few simple ingredients. By following these valuable tips, you can ensure that your dish turns out perfectly every time. Remember to use fresh ingredients, bone-in chicken thighs, and to marinate the chicken for maximum flavor. Use a cast-iron skillet to cook the chicken, roast the cherry tomatoes for added depth, and add fresh parsley and corn to the sauce. Don't overcook the chicken and let it rest before slicing. Finally, serve your dish with a side salad to round out the meal.

Related Topics