Chicken Argentina Recipes

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.

Steps:

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

Steps:

• Make the sauce: On a cutting board, smash and coarsely chop the garlic with 1/2 teaspoon salt. Mash the mixture using the side of your knife until a coarse paste forms. Move the paste to the side of the cutting board, then chop the parsley and oregano together with the remaining 1 teaspoon salt. Combine the garlic paste and the chopped herbs and chop and mash until the herbs are bruised and fragrant.
• Transfer to a medium bowl. Add the red-pepper flakes, black pepper, vinegar and extra-virgin olive oil; stir to combine. (You should have about 3/4 cup chimichurri. It can be prepared in advance and refrigerated in an airtight container up to 2 days.)
• Make the chicken: Pat the chicken dry. If thickness varies greatly, pound to an even thickness, about 1/2-inch. Rub half the chimichurri all over the chicken and let sit for at least 10 minutes. (You could also refrigerate overnight; just let it come to room temperature before cooking.)
• Heat the olive oil in a large skillet over medium-high. Wipe off excess marinade from the chicken and cook until juices run clear, about 5 minutes per side for thighs and 4 minutes per side for breasts. (For grilling and oven instructions, see Tips below.)
• Serve with remaining chimichurri spooned over top.

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.