South American Flavors: Chicken For Every Cuisine: Chicken Recipes For Every Occasion: From Weeknight To Feast
South America’s vibrant culinary traditions are a fusion of indigenous ingredients, African influences, and European heritage, creating a rich and diverse food culture. The chicken recipes of this continent are no exception, offering bold, smoky, spicy, and fresh flavors that are perfect for both weeknight meals and festive gatherings. From the tangy marinades of Argentina to the hearty stews of Brazil, South American chicken dishes bring an irresistible combination of bold spices, fresh herbs, and comfort food staples.
In this chapter, we will dive into some of South America's most beloved chicken dishes that offer unique tastes, textures, and preparation methods. Whether you’re grilling in the backyard, slow-cooking a hearty stew, or sautéing a quick dinner on a busy weeknight, South American-inspired chicken recipes will transport your taste buds straight to the heart of Latin America.
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Why South American Flavors for Chicken?
South American chicken dishes are perfect for those who want to explore new flavors while keeping things simple. The region is known for its use of bold spices, fresh herbs, and smoky cooking techniques, which bring out the natural flavors of chicken. Here’s why South American chicken recipes are worth trying:
Smoky, Bold Flavors: Whether it’s through grilling, barbecuing, or slow-cooking, South American cuisine often imparts deep, smoky flavors into chicken. Ingredients like smoked paprika, chilies, and aromatic herbs enhance the chicken’s natural savory qualities.
Fresh and Vibrant Ingredients: South American cooking uses a wealth of fresh ingredients, such as citrus, cilantro, and peppers, which bring brightness to dishes, creating a wonderful contrast to the richness of the chicken.
Hearty and Comforting: Many South American chicken dishes, such as stews and braises, are comforting and hearty—perfect for feeding a crowd or making ahead for busy nights.
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South American Chicken Recipes
1. Brazilian Chicken Stew (Frango com Quiabo)
This rich, flavorful stew from Brazil is made with chicken, okra, tomatoes, and spices. It's a comforting dish that can be enjoyed over rice, offering a unique combination of savory and slightly tangy flavors.
Ingredients:
1 lb chicken thighs, bone-in, skin-on
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
2 tomatoes, chopped
2 cups chicken broth
1 lb fresh okra, chopped
1 teaspoon smoked paprika
1 teaspoon cumin
Salt and pepper, to taste
Fresh cilantro, for garnish
Rice, for serving
Instructions:
1. In a large pot, heat olive oil over medium-high heat. Season the chicken thighs with salt and pepper and brown them on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
2. In the same pot, sauté the onion, garlic, and red bell pepper until softened, about 5 minutes.
3. Add the tomatoes, chicken broth, smoked paprika, cumin, and more salt and pepper. Bring to a simmer.
4. Return the chicken to the pot, cover, and let it cook for 25-30 minutes, until the chicken is cooked through.
5. Add the okra and cook for an additional 10 minutes until tender.
6. Serve the stew over rice and garnish with fresh cilantro.
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2. Peruvian Roast Chicken (Pollo a la Brasa)
This famous Peruvian dish features chicken marinated in a tangy blend of spices and then roasted to crispy perfection. The flavors are deep, spicy, and aromatic, with a slight sweetness that makes this dish irresistible.
Ingredients:
1 whole chicken (about 4 lbs), spatchcocked (backbone removed)
1/4 cup olive oil
1/4 cup soy sauce
3 tablespoons vinegar (white or red wine vinegar)
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
Salt and pepper, to taste
Lemon wedges, for serving
Instructions:
1. In a small bowl, combine olive oil, soy sauce, vinegar, cumin, smoked paprika, garlic powder, onion powder, oregano, coriander, cayenne, salt, and pepper. Whisk until well combined.
2. Place the spatchcocked chicken in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Let it marinate in the refrigerator for at least 2 hours, preferably overnight.
3. Preheat the oven to 400°F (200°C). Place the marinated chicken on a rack set over a baking sheet.
4. Roast the chicken for 45-50 minutes, or until the skin is golden brown and crispy and the internal temperature reaches 165°F (75°C).
5. Serve with lemon wedges and a side of roasted potatoes or a simple salad.
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3. Argentine Grilled Chicken (Pollo a la Parrilla)
Argentina is known for its asado, or barbecue culture, and grilled meats are a cornerstone of the cuisine. This grilled chicken, marinated with chimichurri sauce, is smoky, flavorful, and perfect for a weekend cookout or family dinner.
Ingredients:
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
Salt and pepper, to taste
For Chimichurri Sauce:
1/2 cup fresh parsley, finely chopped
1/4 cup red wine vinegar
1/4 cup olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Salt and pepper, to taste
Instructions:
1. In a small bowl, combine all of the chimichurri ingredients and set aside to allow the flavors to meld together.
2. Preheat the grill to medium-high heat. Brush the chicken thighs with olive oil and season with salt and pepper.
3. Grill the chicken for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (75°C).
4. Once the chicken is grilled, drizzle it with chimichurri sauce and serve with grilled vegetables or a fresh salad.
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4. Colombian Chicken and Potato Stew (Ajiaco)
Ajiaco is a comforting and hearty chicken and potato stew from Colombia. It's made with three types of potatoes, corn on the cob, and a variety of fresh herbs that create a creamy, flavorful dish. It's perfect for a cozy meal that’s a little different from the usual chicken stew.
Ingredients:
1 lb chicken breast, bone-in, skin-on
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
3 medium potatoes (one waxy, one starchy, and one yellow), peeled and sliced
2 ears of corn, cut into 3-inch pieces
6 cups chicken broth
1/2 cup frozen peas
1/4 cup fresh cilantro, chopped
1 teaspoon ground cumin
2 teaspoons guasca (a Colombian herb, or substitute with dried oregano)
Salt and pepper, to taste
Avocado and capers, for garnish
Instructions:
1. Heat the olive oil in a large pot over medium heat. Season the chicken with salt and pepper and brown on both sides, about 5 minutes per side. Remove the chicken and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
3. Add the potatoes, corn, chicken broth, peas, cumin, and guasca. Bring to a simmer.
4. Return the chicken to the pot and cook for 30-40 minutes, until the chicken is cooked through and the potatoes are tender.
5. Remove the chicken, shred it, and return the meat to the pot.
6. Serve the stew garnished with fresh cilantro, avocado slices, and capers.
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5. Chilean Chicken with Pebre Sauce
Pebre is a traditional Chilean condiment made with cilantro, onions, garlic, and chili peppers. This refreshing sauce is a perfect complement to a simple grilled chicken breast, adding a burst of flavor and brightness to the dish.
Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and pepper, to taste
For Pebre Sauce:
1/2 cup fresh cilantro, chopped
1/4 cup red onion, finely chopped
1 small tomato, finely chopped
1 small chili pepper (jalapeño or serrano), finely chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar
Salt and pepper, to taste
Instructions:
1. Season the chicken breasts with salt and pepper and brush with olive oil.
2. Grill the chicken over medium heat for 6-7 minutes per side, until the internal temperature reaches 165°F (75°C).
3. While the chicken is grilling, prepare the pebre sauce by combining all the sauce ingredients in a small bowl. Adjust the seasoning with salt and pepper.
4. Serve the grilled chicken
with the pebre sauce drizzled on top or on the side.
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Conclusion
South American chicken dishes offer a diverse range of flavors and preparation methods, perfect for anyone looking to explore new culinary horizons.
