13 Juicy South American Chicken Recipes That Stay Full of Flavor

If you’re anything like me, you love discovering new flavors that bring a touch of excitement to your table. South American chicken recipes are a treasure trove of vibrant tastes and comforting aromas. From the smoky charm of Peruvian Pollo a La Brasa to the creamy goodness of Brazilian Chicken Stroganoff, these dishes are packed with personality. Each recipe is a delicious journey through local ingredients and cultural influences. Let’s explore these unforgettable chicken recipes that promise to keep your taste buds happy.

Peruvian Pollo a La Brasa

Peruvian Pollo a La Brasa, or Peruvian grilled chicken, is a beloved dish known for its smoky flavor and tender, juicy meat. The chicken is marinated in a vibrant mix of spices, garlic, and citrus juices, then cooked on a grill or in an oven to achieve that signature crispy skin. This dish is often accompanied by flavorful sides like green sauce, fries, and a fresh salad, making it a complete meal that’s perfect for any occasion.

To prepare a traditional Pollo a La Brasa, it’s important to start with a high-quality whole chicken, as this helps in retaining the moisture and flavor during the cooking process. The marinade is key to developing the rich, complex flavors that make this dish so popular. Once marinated, the chicken can be cooked on a rotisserie or in a conventional oven, allowing for that mouth-watering char and aroma that defines this Peruvian classic.

Ingredients (serving size: 4-6 people):

• 1 whole chicken (about 3-4 pounds)
• 4 cloves of garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 tablespoon dried oregano
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon cayenne pepper (optional for heat)
• Juice of 2 limes
• 1/4 cup soy sauce
• 1/4 cup white vinegar
• 1/4 cup vegetable oil

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine minced garlic, ground cumin, paprika, dried oregano, black pepper, salt, cayenne pepper, lime juice, soy sauce, white vinegar, and vegetable oil. Whisk until thoroughly blended to create a smooth marinade.
2. Marinate the Chicken: Rinse the chicken under cold water and pat it dry with paper towels. Place the chicken in a large resealable plastic bag or a deep dish. Pour the marinade over the chicken, making sure that it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
3. Preheat the Grill or Oven: If using a grill, preheat it to medium-high heat. If using an oven, preheat it to 425°F (220°C). If you’re using a rotisserie, set it up according to the manufacturer’s instructions.
4. Cook the Chicken: For grilling, place the chicken on the grill breast side down. Cook for about 30 minutes, then flip it and cook for an additional 30-40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy. For oven cooking, place the chicken on a roasting rack in a baking dish and roast for about 1 hour and 15 minutes, basting occasionally with the marinade until fully cooked.
5. Rest and Serve: Once cooked, remove the chicken from the grill or oven and let it rest for about 10-15 minutes. This allows the juices to redistribute within the meat. Carve the chicken and serve hot with your choice of sides such as French fries and green sauce.

Extra Tips: For the best flavor, try to marinate the chicken overnight if time allows. This not only enhances the taste but also guarantees that the chicken remains juicy during cooking. Additionally, consider using a charcoal grill for that authentic smoky flavor, and feel free to add your favorite sides or salads to complement the dish. If you want to elevate your meal further, serve it with a side of Peruvian aji verde, a spicy green sauce that pairs well with the chicken.

Brazilian Chicken Stroganoff

Brazilian Chicken Stroganoff is a delightful twist on the classic Russian dish, combining tender pieces of chicken with a creamy, flavorful sauce. This Brazilian version often includes ingredients like tomato paste and mustard, which give it a unique taste that sets it apart from other variations.

It’s a comforting meal that’s perfect for family dinners or gatherings, and it’s typically served with rice and crispy potato sticks, making it a hearty option that everyone will love.

This dish isn’t only delicious but also relatively easy to prepare, making it a great addition to your weeknight dinner rotation. The combination of sautéed chicken, mushrooms, and a rich sauce creates a satisfying meal that will have your family asking for seconds.

Let’s engage with the recipe for Brazilian Chicken Stroganoff, ideal for serving 4-6 people.

Ingredients:

• 1.5 lbs (700g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 oz (225g) mushrooms, sliced
• 1 tablespoon tomato paste
• 1 tablespoon Dijon mustard
• 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish
• Cooked white rice, for serving
• Crispy potato sticks (batata palha), for garnish

Cooking Instructions:

1. Prepare the Chicken: Begin by seasoning the chicken pieces with salt and pepper. This helps to enhance the flavor of the meat and guarantees a well-seasoned dish. Set the chicken aside while you prepare the other ingredients.

2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.

Then, add the minced garlic and sliced mushrooms. Cook until the mushrooms are soft and browned, stirring occasionally, for about 5-7 minutes.

3. Cook the Chicken: Push the sautéed vegetables to the side of the skillet and add the seasoned chicken pieces to the center. Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s no longer pink in the center and starts to brown.

4. Add Tomato Paste and Mustard: Once the chicken is cooked through, stir in the tomato paste and Dijon mustard. Mixing these ingredients will give the dish its signature tangy flavor.

Cook for an additional 2 minutes to allow the flavors to meld.

5. Incorporate Chicken Broth and Cream: Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the broth to reduce slightly.

Then, stir in the heavy cream and continue to simmer for another 5-7 minutes until the sauce thickens. Adjust seasoning with salt and pepper to taste.

6. Serve: Once the sauce has thickened to your liking, remove the skillet from heat. Serve the Brazilian Chicken Stroganoff over a bed of white rice and top with crispy potato sticks for added crunch.

Garnish with fresh parsley for a pop of color.

Extra Tips:

When preparing Brazilian Chicken Stroganoff, feel free to customize the recipe by adding your favorite vegetables like bell peppers or peas for additional nutrition.

For a spicier kick, you can also incorporate a splash of hot sauce or add sliced jalapeños. If you prefer a lighter version, substitute the heavy cream with Greek yogurt, stirring it in just before serving to keep its creamy texture without the extra calories.

Enjoy this delicious dish with a side of fresh salad for a complete meal!

Argentine Chimichurri Chicken

Argentine Chimichurri Chicken is a vibrant and flavorful dish that showcases the renowned chimichurri sauce, a staple in Argentine cuisine. This zesty sauce, made with fresh herbs and garlic, pairs beautifully with grilled or roasted chicken, making it a delightful meal for any occasion. The combination of the tender, juicy chicken with the bright, herbaceous chimichurri creates a mouthwatering experience that will transport you straight to the heart of Argentina.

The preparation of chimichurri sauce is simple yet rewarding, and it can be made in advance, allowing the flavors to meld together beautifully. Whether you’re hosting a barbecue, a family dinner, or simply craving something delicious, this Argentine Chimichurri Chicken is sure to impress your guests and satisfy your taste buds.

Ingredients (Serves 4-6):

• 4-6 chicken thighs or breasts (bone-in, skin-on for best flavor)
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lemon

Cooking Instructions:

1. Prepare the Chimichurri Sauce: In a medium bowl, combine the finely chopped parsley, cilantro, minced garlic, red pepper flakes, olive oil, red wine vinegar, salt, black pepper, and lemon juice. Stir well until all the ingredients are thoroughly mixed. Allow the sauce to sit for at least 30 minutes to let the flavors develop. This can also be made a day ahead and stored in the refrigerator.
2. Marinate the Chicken: Place the chicken pieces in a large resealable plastic bag or a shallow dish. Pour half of the chimichurri sauce over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for a more intense flavor.
3. Preheat the Grill or Oven: If grilling, preheat your grill to medium-high heat. If using an oven, preheat it to 400°F (200°C). Make sure the grill grates are clean and lightly oiled to prevent sticking.
4. Cook the Chicken: Remove the chicken from the marinade and let any excess drip off. Place the chicken on the grill or in a baking dish if using the oven. Cook for about 6-7 minutes per side on the grill, or 25-30 minutes in the oven, until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy and golden brown.
5. Serve: Once cooked, remove the chicken from the grill or oven and let it rest for about 5 minutes. Serve the chicken on a platter and drizzle with the remaining chimichurri sauce. This can be served alongside rice, potatoes, or a fresh salad for a complete meal.

Extra Tips:

For an added depth of flavor, consider using smoked paprika in the chimichurri sauce or marinating the chicken overnight.

If you prefer a spicier kick, increase the amount of red pepper flakes. Don’t hesitate to experiment with other herbs like oregano or basil to customize the chimichurri to your taste.

Finally, serving the dish with grilled vegetables or crusty bread can enhance the dining experience and complement the main dish perfectly.

Colombian Ajiaco

Colombian Ajiaco is a traditional chicken soup that hails from the Andean region of Colombia, particularly Bogotá. This hearty dish isn’t only a comforting meal but also a celebration of the rich flavors and ingredients found in South American cuisine.

The soup is characterized by its earthy taste, thanks to the addition of three types of potatoes and a special herb called guascas, which imparts a unique aroma and flavor to the broth. Often served with sides of avocado, capers, and cream, Ajiaco is perfect for family gatherings or cozy nights at home.

Making Ajiaco at home is both rewarding and straightforward, showcasing the beauty of simple, fresh ingredients. The dish combines tender chicken, creamy potatoes, and flavorful herbs, creating a symphony of taste and texture.

As you prepare this dish, you’ll not only enjoy the wonderful aromas filling your kitchen but also appreciate the cultural significance of this beloved Colombian recipe.

Ingredients (Serves 4-6):

• 4 chicken thighs (bone-in, skin-on)
• 1 chicken breast (bone-in, skin-on)
• 8 cups of water
• 2 medium-sized russet potatoes, peeled and diced
• 2 medium-sized yellow potatoes, peeled and diced
• 2 medium-sized red potatoes, peeled and diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 cup of corn on the cob (or frozen corn)
• 1 teaspoon of dried guascas (or to taste)
• Salt and pepper to taste
• 1 tablespoon of olive oil
• Fresh cilantro for garnish
• Avocado, capers, and cream for serving

Cooking Instructions:

1. Prepare the Chicken: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.

Then, add the chicken thighs and breast to the pot, browning them on all sides for about 5-7 minutes. This step helps to lock in the flavor and create a rich broth.

2. Add Water and Simmer: Pour in the 8 cups of water, ensuring that the chicken is fully submerged. Bring the water to a boil, then reduce the heat to low and let the mixture simmer.

Skim off any foam that rises to the surface, allowing the chicken to cook for about 30-40 minutes, or until fully cooked and tender.

3. Incorporate the Potatoes and Corn: Once the chicken is cooked, carefully remove it from the pot and set it aside to cool slightly. Add the diced russet, yellow, and red potatoes to the pot along with the corn.

Sprinkle in the dried guascas, salt, and pepper. Allow the mixture to simmer for an additional 20-25 minutes, or until the potatoes are tender and the soup has thickened slightly.

4. Shred the Chicken: While the potatoes are cooking, shred the cooled chicken into bite-sized pieces, discarding the skin and bones. Return the shredded chicken to the pot, stirring it into the soup.

Let it simmer for another 5 minutes to combine all the flavors.

5. Serve the Ajiaco: Ladle the hot soup into bowls, garnishing with fresh cilantro. Serve with sides of avocado, capers, and cream, allowing everyone to customize their bowl to their liking.

Extra Tips: To enhance the flavor of your Ajiaco, consider using homemade chicken broth instead of water.

Additionally, the guascas herb may be difficult to find outside of Latin American markets, but you can substitute with a mix of oregano and thyme for a similar flavor profile. Adjust the seasoning to your preference, and don’t be afraid to experiment with the garnishes to make this dish your own!

Chilean Cazuela De Pollo

Chilean Cazuela De Pollo is a hearty chicken stew that embodies the flavors of traditional Chilean cuisine. This dish isn’t only comforting but also packed with nutrients, making it an ideal meal for family gatherings or cozy dinners. The combination of tender chicken, fresh vegetables, and aromatic herbs creates a symphony of flavors that will leave a lasting impression on your palate.

Cazuela is often enjoyed in the colder months, but its vibrant and wholesome ingredients make it a great option year-round.

To prepare this delightful dish, you’ll want to gather all the necessary ingredients before diving into the cooking process. The beauty of Cazuela De Pollo lies in its versatility, allowing you to adjust the vegetables and spices according to your preferences.

Whether you choose to serve it with rice or bread, this dish is sure to warm your heart and satisfy your taste buds.

Ingredients (Serves 4-6):

• 1 whole chicken (about 3-4 pounds), cut into pieces
• 8 cups chicken broth
• 2 medium potatoes, peeled and cut into chunks
• 2 carrots, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup green beans, trimmed and cut into pieces
• 1 cup pumpkin or squash, peeled and cubed
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Chicken: In a large pot, add the chicken pieces and cover them with the chicken broth. Bring the broth to a boil over medium-high heat, skimming off any foam that rises to the surface. This helps to guarantee a clear and flavorful broth.
2. Add Aromatics: Once the broth is boiling, add the chopped onion, minced garlic, paprika, cumin, bay leaf, and season with salt and pepper. Stir well to combine and allow the mixture to simmer for about 10 minutes. This step infuses the broth with aromatic flavors.
3. Incorporate Vegetables: Next, add the potatoes, carrots, green beans, pumpkin, and corn to the pot. Stir the ingredients gently to combine them with the chicken and broth. Let the stew simmer for another 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
4. Check for Seasoning: Taste the broth and adjust the seasoning as needed. If desired, you can add more salt, pepper, or herbs to enhance the flavor. Remove the bay leaf before serving.
5. Serve and Garnish: Ladle the cazuela into bowls, ensuring that each serving has a good mix of chicken and vegetables. Garnish with freshly chopped cilantro or parsley and serve with lime wedges on the side for an extra burst of flavor.

Extra Tips:

When making Chilean Cazuela De Pollo, feel free to experiment with different vegetables based on what’s in season or your personal preferences.

You can also substitute chicken with other meats like beef or pork for a different twist on this classic dish. For added depth of flavor, consider marinating the chicken in lime juice and spices for a few hours before cooking.

Finally, the dish can be made ahead of time and reheated, making it a perfect option for meal prep or leftovers. Enjoy your delicious cazuela!

Ecuadorian Seco De Pollo

Ecuadorian Seco De Pollo is a traditional chicken stew that showcases the vibrant flavors of Ecuadorian cuisine. This dish is characterized by its rich sauce, which is infused with a variety of herbs and spices, and is often served alongside rice or potatoes. The name “Seco” translates to “dry,” but don’t let that fool you; this dish is anything but dry.

It’s a perfect combination of tender chicken, aromatic spices, and the distinctive taste of chicha de jora, a fermented corn drink that adds depth to the sauce.

To make Seco De Pollo, you’ll need to gather a few key ingredients that reflect the country’s culinary heritage. While the recipe may vary from region to region, the essence of this dish remains the same: a hearty and flavorful meal that brings people together.

Cooking this dish not only fills your kitchen with enticing aromas but also transports you to the heart of Ecuador, where family and friends gather to enjoy good food and great company.

Ingredients (Serves 4-6):

• 2 lbs chicken pieces (thighs and drumsticks preferred)
• 1 cup chicha de jora (or substitute with beer)
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 bell pepper (red or green), diced
• 1 cup cilantro, chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 2 cups chicken broth
• 1-2 jalapeños or aji peppers (optional, for heat)
• Lime wedges (for serving)

Cooking Instructions:

1. Marinate the Chicken: In a bowl, combine the chicken pieces with salt, pepper, cumin, paprika, and half of the chopped cilantro. Cover and let it marinate for at least 30 minutes to allow the flavors to penetrate the meat.
2. Sauté Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until fragrant.
3. Brown the Chicken: Increase the heat to medium-high and add the marinated chicken pieces to the pot. Sear the chicken on all sides until golden brown, which should take about 5-7 minutes.
4. Add Liquids and Simmer: Once the chicken is browned, add the diced tomatoes, chicha de jora (or beer), and chicken broth to the pot. Stir well to combine all the ingredients and bring the mixture to a gentle boil.
5. Cook the Stew: Reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes. This allows the chicken to cook through and the flavors to meld together. Stir occasionally and check for doneness.
6. Finish with Herbs: About 5 minutes before serving, add the remaining chopped cilantro and, if desired, diced jalapeños or aji peppers for a kick of heat. Adjust the seasoning with additional salt and pepper if necessary.
7. Serve: Once the chicken is tender and the sauce has thickened to your liking, remove from heat. Serve the Seco De Pollo hot, accompanied by rice and lime wedges for squeezing over the dish.

Extra Tips:

When making Seco De Pollo, feel free to customize the recipe by adding your favorite vegetables, such as carrots or peas, for added nutrition.

If you want to elevate the flavor even further, consider using homemade chicken broth, as it can enrich the broth’s taste and texture. Additionally, allowing the dish to rest for a few minutes after cooking can enhance the flavors even more.

Enjoy this delightful Ecuadorian dish with family and friends, bringing everyone together around the table!

Venezuelan Arepas With Chicken

Venezuelan Arepas with Chicken is a delightful and versatile dish that showcases the rich culinary traditions of Venezuela. Arepas are cornmeal cakes that can be grilled, baked, or fried, and they serve as a perfect vessel for a variety of fillings. In this recipe, we’ll fill our arepas with a savory chicken mixture that’s sure to tantalize your taste buds. This dish isn’t only delicious but also easy to prepare, making it ideal for a family meal or gathering.

To make the arepas, you’ll need arepa flour, water, and salt, which are combined to form a dough. Once shaped and cooked, the arepas are sliced open and filled with a flavorful chicken mixture made from shredded chicken, onions, bell peppers, and spices. This combination of textures and flavors will have everyone coming back for seconds!

Ingredients (Serves 4-6):

• 2 cups arepa flour (masarepa)
• 2 ½ cups warm water
• 1 teaspoon salt
• 2 tablespoons vegetable oil (for cooking the arepas)
• 2 cups cooked chicken, shredded
• 1 medium onion, finely chopped
• 1 red bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Avocado slices (optional, for serving)

Cooking Instructions:

1. Prepare the Arepa Dough: In a large mixing bowl, combine the arepa flour and salt. Gradually add the warm water while mixing with your hands until a dough forms. Knead the dough gently for a few minutes until it’s smooth and pliable. Let it rest for about 5-10 minutes.
2. Shape the Arepas: Divide the dough into 6-8 equal portions and shape each portion into a ball. Flatten each ball into a disc about ½ inch thick.
3. Cook the Arepas: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the arepas to the skillet and cook for about 5-7 minutes on each side, or until they develop a golden-brown crust. You can also bake them in a preheated oven at 375°F (190°C) for about 20 minutes, flipping halfway through.
4. Prepare the Chicken Filling: In another skillet, heat a small amount of oil over medium heat. Add the chopped onion, red bell pepper, and minced garlic. Sauté until the vegetables are softened, about 5 minutes. Stir in the shredded chicken, cumin, paprika, salt, and pepper. Cook for another 3-4 minutes until heated through.
5. Assemble the Arepas: Once the arepas are cooked, slice them open carefully to create a pocket. Fill each arepa with the chicken mixture and garnish with fresh cilantro. Serve with avocado slices if desired.

Extra Tips:

When making arepas, it’s essential to get the dough consistency just right; it should be moist but not sticky. If the dough feels too dry, add a tablespoon of water at a time until it reaches the desired texture.

Additionally, feel free to customize the filling by adding other ingredients such as cheese, beans, or different vegetables based on your preferences. Arepas are very forgiving and can be adapted to suit various tastes. Enjoy your culinary adventure with this traditional Venezuelan dish!

Uruguayan Pollo Al Horno

Uruguayan Pollo Al Horno, or Uruguayan Baked Chicken, is a beloved comfort food that showcases the rich flavors and culinary traditions of Uruguay. This dish is a perfect harmony of succulent chicken marinated in a blend of herbs and spices, then roasted in the oven until golden brown. The simplicity of the ingredients allows the natural flavors of the chicken to shine through, while also providing a hearty meal that brings family and friends together.

This recipe is particularly popular for gatherings and special occasions, as it can easily serve 4-6 people. The dish is typically accompanied by a variety of sides, such as roasted vegetables, rice, or a fresh salad, making it a versatile choice for different palates. With its straightforward preparation and delicious outcome, Pollo Al Horno is sure to become a staple in your cooking repertoire.

Ingredients (Serves 4-6):

• 1 whole chicken (about 4-5 lbs)
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 lemon, juiced
• 1 large onion, sliced
• 2-3 medium potatoes, cut into wedges
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Prepare the Marinade: In a bowl, combine the minced garlic, olive oil, chopped rosemary, chopped thyme, paprika, cumin, salt, black pepper, and lemon juice. Mix well until a paste forms, which will serve as the marinade for the chicken.
2. Marinate the Chicken: Rinse the whole chicken under cold water and pat it dry with paper towels. Rub the marinade all over the chicken, making sure to get it under the skin and inside the cavity for maximum flavor. Cover the chicken and let it marinate in the refrigerator for at least 1 hour, preferably overnight for deeper flavor.
3. Preheat the Oven: Preheat your oven to 375°F (190°C). This temperature will allow the chicken to cook evenly and develop a crispy skin.
4. Prepare the Baking Dish: In a large baking dish, arrange the sliced onion and potato wedges in a single layer. This will create a flavorful bed for the chicken to sit on while it cooks.
5. Place the Chicken: Once marinated, take the chicken out of the refrigerator and place it on top of the onions and potatoes in the baking dish. This helps to infuse the vegetables with the delicious chicken juices as it roasts.
6. Roast the Chicken: Cover the baking dish with aluminum foil and place it in the preheated oven. Roast for about 1 hour, then remove the foil and continue to cook for an additional 30-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden and crispy. Baste the chicken with its juices halfway through cooking for added moisture and flavor.
7. Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute within the meat, ensuring a juicy result. Garnish with fresh parsley, if desired, and serve with the roasted potatoes and onions.

Extra Tips:

For an even more flavorful chicken, consider adding additional herbs such as oregano or sage to the marinade. You can also incorporate other vegetables like carrots or bell peppers into the baking dish for added color and nutrition.

Finally, if you have any leftover chicken, it can be shredded and used in salads, sandwiches, or tacos, making it a great option for meal prep. Enjoy your Uruguayan Pollo Al Horno!

Paraguayan Sopa Paraguaya With Chicken

Sopa Paraguaya is a traditional dish from Paraguay, renowned for its rich flavors and hearty texture. This savory cornbread-like dish is made with cornmeal, cheese, and milk, and when combined with tender pieces of chicken, it transforms into a comforting meal perfect for any occasion.

The unique combination of ingredients creates a delightful dish that not only pays homage to Paraguayan culinary traditions but also satisfies the taste buds of all who enjoy it.

Cooking Sopa Paraguaya with chicken is a rewarding experience that brings together the heartiness of cornmeal and the succulence of chicken in a single recipe. The dish is typically served warm, making it an ideal choice for family gatherings, potlucks, or even as a cozy meal during chilly evenings.

With its golden crust and soft, cheesy interior, this dish is sure to become a favorite in your household.

Ingredients (Serves 4-6)

• 2 cups cornmeal
• 1 cup milk
• 1 cup chicken broth
• 1 cup shredded cheese (preferably Paraguayan cheese or mozzarella)
• 1 cup cooked, shredded chicken
• 1 large onion, finely chopped
• 4 large eggs
• 1/2 cup vegetable oil or melted butter
• 1 teaspoon baking powder
• Salt and pepper to taste

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that your Sopa Paraguaya cooks evenly and develops a beautiful golden crust.
2. Sauté the Onion: In a skillet, heat a tablespoon of oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes. This step adds depth of flavor to the dish.
3. Mix Wet Ingredients: In a large mixing bowl, combine the milk, chicken broth, and melted butter (or vegetable oil). Whisk together until well blended. Then, add the eggs and continue whisking until the mixture is smooth.
4. Combine Dry Ingredients: In another bowl, mix the cornmeal, baking powder, salt, and pepper. This dry mix will help evenly distribute the baking powder throughout the dish.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of your Sopa Paraguaya.
6. Add Chicken and Cheese: Fold in the sautéed onions, shredded chicken, and cheese into the batter. Confirm that everything is evenly distributed for consistent flavor in every bite.
7. Bake: Pour the mixture into a greased baking dish. Smooth the top with a spatula and place it in the preheated oven. Bake for about 40-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Cool and Serve: Once baked, remove the dish from the oven and let it cool for about 10 minutes. Cut into squares and serve warm. Enjoy the delicious Sopa Paraguaya with chicken!

Extra Tips

When preparing Sopa Paraguaya with chicken, consider using leftover roast chicken or rotisserie chicken for added flavor and convenience.

For an extra kick, you can add diced jalapeños or bell peppers to the mixture. Additionally, if you can find Paraguayan cheese, it will impart an authentic taste to the dish, but mozzarella works just as well.

Finally, feel free to experiment with the cheese type or add herbs like parsley or cilantro for a fresh twist!

Bolivian Pique Macho

Bolivian Pique Macho is a hearty and flavorful dish that showcases the vibrant culinary culture of Bolivia. This iconic meal combines tender chicken with an array of savory ingredients, making it a popular choice among locals and visitors alike. Traditionally served as a communal dish, Pique Macho is perfect for gatherings or family dinners, where everyone can enjoy the rich flavors and textures that come together in this satisfying recipe.

The name “Pique Macho” translates to “tough guy’s bite,” which reflects its hearty nature and robust flavors. While chicken is often the star of the dish, it’s paired with a colorful mix of vegetables, spices, and fried potatoes, creating a delightful combination that appeals to all palates. This dish isn’t only filling but also offers a fusion of tastes that highlight the essence of Bolivian cuisine.

Ingredients (Serves 4-6)

• 1 lb (450g) boneless chicken breast, cut into bite-sized pieces
• 4 medium potatoes, peeled and cut into fries
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp black pepper
• 1 tsp salt
• 2 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1/4 cup chopped green onions (for garnish)
• 2 hard-boiled eggs, sliced (for garnish)

Cooking Instructions

1. Prepare the Potatoes: Begin by heating vegetable oil in a deep frying pan or pot over medium heat. Once hot, carefully add the cut potatoes and fry until they’re golden brown and crispy, about 6-8 minutes. Remove them from the oil and place them on paper towels to drain excess oil. Season with salt and set aside.
2. Cook the Chicken: In the same pan, add a little more oil if necessary and increase the heat to medium-high. Add the chicken pieces and sauté until they’re browned and cooked through, approximately 7-10 minutes. Stir occasionally to confirm even cooking. Once done, remove the chicken from the pan and set aside.
3. Sauté the Vegetables: In the same pan, add the sliced onion, red bell pepper, and green bell pepper. Sauté until the vegetables are tender, about 5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
4. Combine Ingredients: Return the cooked chicken to the pan with the sautéed vegetables. Add the cumin, paprika, black pepper, salt, soy sauce, and Worcestershire sauce. Stir well to combine all the ingredients and allow the flavors to meld together for about 3-4 minutes on low heat.
5. Serve the Dish: On a large serving platter, arrange the crispy fried potatoes as a base. Spoon the chicken and vegetable mixture over the fries. Garnish with chopped green onions and slices of hard-boiled eggs for an appealing presentation.
6. Enjoy: Serve hot and enjoy your delicious Bolivian Pique Macho with friends and family!

Extra Tips

When preparing Bolivian Pique Macho, feel free to customize the dish by adding other vegetables such as corn or mushrooms according to your preference. For a spicier kick, consider including diced jalapeños or a splash of hot sauce.

Additionally, using leftover rotisserie chicken can save time without sacrificing flavor. Finally, serve the dish with a side of spicy salsa or a fresh salad to balance the richness of the Pique Macho. Enjoy the robust flavors and share this delightful Bolivian dish with your loved ones!

Surinamese Chicken Bananenstoof

Surinamese Chicken Bananenstoof is a delightful blend of flavors featuring tender chicken stewed with ripe bananas, creating a unique and delicious dish that’s both comforting and exotic. This recipe is a staple in Surinamese cuisine, showcasing the influence of African, Indian, and Indonesian flavors, reflecting the diverse cultural heritage of Suriname. The combination of savory chicken and sweet bananas creates an exquisite balance that will leave your taste buds wanting more.

Cooking Surinamese Chicken Bananenstoof is straightforward and rewarding, making it perfect for family gatherings or a cozy dinner. The dish is typically served with rice or roti, allowing the sauce to be savored and enjoyed. The use of spices such as cumin and coriander adds depth to the dish, while the bananas lend natural sweetness, making it a delightful culinary experience.

Ingredients (Serves 4-6):

• 1.5 lbs (680g) chicken thighs, bone-in and skin-on
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1-2 fresh red chilies, chopped (adjust to taste)
• 1 can (14 oz) coconut milk
• 2 ripe bananas, sliced
• 2 tablespoons soy sauce
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Cooking Instructions:

1. Prepare the Chicken: Begin by washing and patting dry the chicken thighs. Season them with salt and pepper on both sides. This step is vital as it enhances the flavor of the chicken during cooking.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. This will create a flavorful base for the stew.
3. Add Garlic and Spices: Stir in the minced garlic, ground cumin, ground coriander, turmeric, paprika, and chopped chilies. Cook for an additional 2 minutes, stirring constantly to prevent the spices from burning. This step will release the essential oils of the spices, intensifying their flavors.
4. Brown the Chicken: Add the seasoned chicken thighs to the pot, browning them on all sides for about 5-7 minutes. This process adds depth of flavor to the dish by creating a caramelized surface on the chicken.
5. Combine with Coconut Milk: Pour in the coconut milk and stir well to combine. Scrape any browned bits from the bottom of the pot to incorporate all flavors. Bring the mixture to a gentle simmer.
6. Simmer the Stew: Cover the pot and let the stew simmer for 25-30 minutes, or until the chicken is fully cooked and tender. Stir occasionally to prevent sticking. The chicken will absorb the flavors of the spices and coconut milk during this time.
7. Add Bananas and Soy Sauce: Once the chicken is cooked, gently fold in the sliced ripe bananas and soy sauce. Allow the stew to simmer for an additional 5-10 minutes. The bananas will soften and meld into the sauce, providing a sweet contrast to the savory elements.
8. Taste and Adjust Seasoning: Before serving, taste the stew and adjust the seasoning with more salt, pepper, or soy sauce if needed. This guarantees that the flavors are balanced and to your liking.
9. Serve: Garnish the stew with fresh cilantro if desired and serve hot over rice or with roti. The combination of the creamy coconut sauce and tender chicken with sweet bananas will surely impress your guests.

Extra Tips:

When making Surinamese Chicken Bananenstoof, it’s essential to select ripe bananas as they’ll provide the best sweetness and flavor. If you prefer a spicier dish, consider adding more chilies or a splash of hot sauce.

Additionally, for a thicker sauce, allow the stew to simmer uncovered for the last few minutes of cooking. This dish can be made ahead of time and tastes even better the next day as the flavors continue to develop.

Guyanese Curry Chicken

Guyanese Curry Chicken is a vibrant and flavorful dish that showcases the rich culinary heritage of Guyana, a country known for its diverse influences from African, Indian, and Indigenous cuisines. This dish is characterized by the use of aromatic spices, fresh herbs, and succulent chicken that’s slow-cooked to perfection. The blend of spices, including turmeric and cumin, gives the curry its distinct yellow color and depth of flavor, making it a comforting meal for any occasion.

In this recipe, the chicken is marinated in a mixture of spices and then cooked with onions, garlic, and ginger, creating a savory sauce that pairs beautifully with rice or roti. The addition of potatoes adds heartiness to the dish, making it a complete meal. Whether you’re cooking for a family gathering or just a cozy dinner at home, Guyanese Curry Chicken is sure to impress with its bold flavors and satisfying texture.

Ingredients (serves 4-6):

• 2 lbs chicken (bone-in, skinless, cut into pieces)
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 3 tablespoons vegetable oil
• 1 large onion (sliced)
• 4 cloves garlic (minced)
• 1 inch ginger (grated)
• 2 medium potatoes (peeled and diced)
• 2 cups chicken broth or water
• 2-3 green chilies (slit)
• Fresh cilantro (for garnish)

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine the chicken pieces with curry powder, turmeric, cumin, coriander, paprika, black pepper, and salt. Mix well to guarantee that the chicken is evenly coated with the spices. Cover and allow it to marinate for at least 30 minutes, or overnight in the refrigerator for deeper flavor.
2. Heat Oil and Sauté Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they become translucent and slightly golden, about 5-7 minutes. Then, add the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
3. Brown the Chicken: Add the marinated chicken pieces to the pot, cooking them for about 5-7 minutes until they’re browned on all sides. Stir the mixture occasionally to prevent sticking and guarantee that the chicken is well-coated with the sautéed onions, garlic, and ginger.
4. Add Potatoes and Liquid: Once the chicken is browned, add the diced potatoes to the pot. Pour in the chicken broth or water, making sure the chicken and potatoes are submerged. Add the slit green chilies for some heat. Bring the mixture to a gentle boil.
5. Simmer the Curry: Reduce the heat to low and cover the pot with a lid. Allow the curry to simmer for about 30-40 minutes, stirring occasionally, until the chicken is cooked through and tender, and the potatoes are soft. If the curry is too thick, you can add a little more water to reach your desired consistency.
6. Garnish and Serve: Once cooked, taste and adjust the seasoning if necessary. Remove the pot from heat, and garnish the curry with fresh cilantro. Serve the Guyanese Curry Chicken hot with steamed rice or warm roti for a satisfying meal.

Extra Tips:

For an added depth of flavor, consider adding a few sprigs of fresh thyme or a bay leaf while the curry simmers. You can also customize the heat level by adjusting the number of green chilies or using milder varieties. If you prefer a thicker sauce, allow the curry to simmer uncovered for the last 10 minutes of cooking.

Leftovers can be refrigerated and taste even better the next day as the flavors meld together!

Mexican Chicken Tinga (With South American Twist)

Mexican Chicken Tinga is a vibrant and flavorful dish that brings together the rich culinary heritages of Mexico and South America. Traditionally, this dish features shredded chicken in a smoky, spicy tomato sauce, often served with tortillas or rice.

In this South American twist, we incorporate ingredients like aji amarillo, a Peruvian chili pepper, and fresh cilantro to elevate the dish’s flavor profile. The result is a unique and delightful fusion of tastes that will tantalize your taste buds and impress your family and friends.

This dish is perfect for gatherings or weeknight dinners, offering a wonderful balance of heat and zest. The chicken is simmered to perfection, absorbing the robust flavors of the sauce, making each bite a delicious experience. Serve it with warm corn tortillas or over a bed of fluffy rice, and you have a meal that isn’t only satisfying but also a celebration of South American flavors.

Ingredients (Serves 4-6)

• 2 lbs boneless, skinless chicken thighs
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 2 cups diced tomatoes (canned or fresh)
• 2 tablespoons aji amarillo paste (or your favorite hot sauce)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon oregano
• 1 cup chicken broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Corn tortillas (for serving)
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Chicken: Start by seasoning the chicken thighs with salt and pepper. In a large skillet or pot, heat the olive oil over medium heat. Once hot, add the chicken thighs and sear them on both sides until browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. Sauté Aromatics: In the same skillet, add the sliced onion and cook until softened and translucent, about 5 minutes. Then, add the minced garlic and sauté for an additional minute until fragrant.
3. Build the Sauce: Stir in the diced tomatoes, aji amarillo paste, smoked paprika, ground cumin, and oregano. Mix well to combine the flavors, and let it cook for about 3-4 minutes until the tomatoes break down slightly.
4. Simmer with Chicken: Return the seared chicken thighs to the skillet, and pour in the chicken broth. Bring the mixture to a gentle simmer. Cover and let it cook for 25-30 minutes, or until the chicken is tender and cooked through.
5. Shred the Chicken: Once the chicken is cooked, remove it from the skillet and use two forks to shred the meat. Return the shredded chicken to the skillet and stir to combine with the sauce. Let it simmer for an additional 5 minutes to allow the flavors to meld.
6. Serve: To serve, spoon the Chicken Tinga into bowls or onto plates. Garnish with fresh cilantro and serve with warm corn tortillas and lime wedges on the side.

Extra Tips

For a richer flavor, consider marinating the chicken in a mixture of lime juice, garlic, and spices for a few hours before cooking. This will allow the chicken to absorb more of the flavors, resulting in a more robust dish.

Additionally, feel free to adjust the heat level by adding more or less aji amarillo paste or incorporating other spices like cayenne pepper. Enjoy your culinary adventure!