Argentine Chicken Food

ARGENTINE MARINADE FOR CHICKEN OR SEAFOOD

Steps:

• Steep saffron in lemon juice for 5 minutes. Combine all ingredients and keep covered.

ARGENTINEAN GARLIC CHICKEN WITH CORN, TOMATO AND PARSLEY SAUCE

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.

ARGENTINE GRILLED CHICKEN SKEWERS

Steps:

• Soak the skewers for an hour.
• Set charcoal alight.
• In your handy mortar grind the Oil, Garlic, Paprika, Oregano, Salt, and Peppercorns.
• Skin, debone, and de-fat the chicken.
• Cut into 1/2 cubes.
• Rinse, pat dry, stir into Marinade.
• Coat well.
• Thread the Onion, Chicken, Peppers, and Cherry Tomatoes alternately onto the skewers.
• Grill over medium coals for 15-20 minutes'til everything is done.
• This works well grilled over a hibachi or other small grill on a picnic.
• Prepare everything at home and do the grilling at the picnic site.
• It's almost as good cooked under the broiler at home.

CHICKEN ARGENTINA

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.

ARGENTINE GRILLED LEMON CHICKEN

Steps:

• With meat scissors or a knife carefully remove the backbone by cutting up alongside the bone on either side.
• Open up the chicken and pound flat with a meat mallet to distribute the breast meat more proportionally to the size of the thighs for even cooking.
• Sprinkle both sides with salt and pepper.
• Loosen the skin from the meat but do not remove.
• Slice one lemon very thinly. Distribute the slices under the skin.
• Prepare a charcoal grill with coals only on one side of the grill.
• Place the chicken bone side down on the grill close to the coals but not over them. Cut remaining lemon in quarters. Squeeze one quarter over the chicken.
• Make a tent with foil to cover the chicken loosely but have one end hanging over the chicken and the coals. This will allow heat to flow up under the foil and over the chicken.
• Turn chicken one quarter turn every 15 minutes until all four side have faced the heat. Each time squeezing another quarter of lemon.
• Turn chicken skin side down directly over the coals for the last 15 minutes to brown.

MILANESAS DE POLLO (ARGENTINIAN CHICKEN CUTLETS)

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.

ARGENTINE CHICKEN STEW (CAZUELA GAUCHO)

Steps:

• Heat some oil in a Dutch oven.
• Dredge the chicken pieces in seasoned flour.
• Saute the chicken until golden brown on all sides.
• Remove chicken and set aside.
• If necessary, add additional oil to the pan and saute the carrots, parsnips, potatoes and squash until golden brown.
• Remove vegetables and set aside.
• Saute onions until limp and translucent.
• Near the end of the onions' cooking time, add the garlic and paprika and saute 2-3 minutes.
• Return chicken and sauteed vegetables to the pan.
• Add bay leaf, white wine, salt and pepper and chicken stock to barely cover the stew.
• Bring to a boil, cover, and reduce the heat to a simmer.
• Cook for 20 minutes and add barley and corn cob slices.
• Cover and continue cooking for 30 minutes.
• Add green beans and thawed peas and cook for 10 additional minutes.
• Beat the egg.
• Add a little of the hot liquid from the pan and beat the egg vigorously.
• Add the egg to the pot and stir.
• Cook for an additional 5 minutes.
• Taste the stew and correct the seasoning, if necessary.
• Serve the stew in soup plates or deep dinner plates with a rim.