Argentinian chicken

This recipe was recently added by Graciela Narro, one of our Argentinian visitors. I have converted it to our standard format and after cooking it , clarified some of the quantities and slightly adjusted the cooking times.

This is a fabulous recipe and so easy to make!

Argentinian chicken

Servings:	Serves 4
Calories per serving:	504
Ready in:	55 minutes
Prep. time:	10 minutes
Cook time:	45 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	17th January 2013

Best recipe review Easy, peasy 4.5/5 A nice simple meal - glad I made it. Thanks Graciela. The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 800g chicken pieces (bone in)
• A bunch of leaves of parsley
• Garlic to taste, peeled. I used 6 fat cloves of garlic
• Half a medium size onion, peeled and roughly chopped
• 2 teaspoons of dried oregano
• 1 heaped teaspoon of paprika powder
• 1 large red sweet pepper, deseeded
• ¼ cup of olive oil
• 3 tablespoons of white wine vinegar.
• 2 heaped teaspoons of chicken stock powder

Mise en place

• Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

Method

1. Put the chicken in an oven tray
2. Put the rest of the ingredients in the blender and blend for 2 minutes
3. Try to check taste
4. Pour it over chicken
5. Cover with a lid or tin-foil
6. Put it in the top of the oven for 45 minutes
7. Check the chicken is properly cooked
8. Enjoy!

• 

  Poured over the chicken pieces

• 

  The ingredients, ready to blend

Chef's notes

This recipe is a good candidate for jointing a small chicken - I prefer to also remove the skin in a dish like this, but that's a personal preference.

I added a little extra water after blending as the mix looked rather dry, however this was probably not necessary as the cooked chicken had more than enough sauce.

See also

• Get chicken pieces the economical way, joint the chicken yourself

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