Argentinean Garlic Chicken With Corn Tomato And Parsley Sauce Recipes

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.

Steps:

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

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
• Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
• Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

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.

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.

Steps:

• Toss onion, tomato, garlic, parsley, oregano, paprika, salt, and pepper together until evenly combined. Add olive oil, red wine vinegar, and water; stir well to combine. Refrigerate until flavors are blended, 8 hours to 3 days.