Argentinean Garlic Chicken With Corn, Tomato and Parsley Sauce

Name: Argentinean Garlic Chicken With Corn, Tomato and Parsley Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 2 cups fresh parsley leaves, fresh, stems removed; 1/2 cup sweet onion, chopped; 8 garlic cloves, minced; 1/3 cup white vinegar; 1 tablespoon dried oregano; 1/2 teaspoon hot pepper flakes; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2/3 cup olive oil; 3 tomatoes, seeded and diced; 2 cups sweet corn, cooked; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon oregano, dried; 1 teaspoon cumin, ground; 1 teaspoon garlic powder; 1 teaspoon onion powder; 6 boneless skinless chicken breasts

Submitted by Busters friend

"Fresh, mildly spicy & very refreshing. Plan to use on grilled chicken quarters - skin on & bone in! (Of course adjusting the heat & cooking time for the different meat - longer lower basically). Would be nice alongside Recipe#357666 or Recipe#368271 . Received in an email from Dalton Harris via gourmet-recipes-from-around-the-world. Thanks Dalton!"

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photo by loof751

Ready In:: 25mins
Ingredients:: 18
Serves:: 6

ingredients

Sauce
2 cups fresh parsley leaves, fresh, stems removed
¹⁄₂ cup sweet onion, chopped
8 garlic cloves, minced
¹⁄₃ cup white vinegar
1 tablespoon dried oregano
¹⁄₂ teaspoon hot pepper flakes
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon pepper
²⁄₃ cup olive oil
3 tomatoes, seeded and diced
2 cups sweet corn, cooked
Chicken
1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano, dried
1 teaspoon cumin, ground
1 teaspoon garlic powder
1 teaspoon onion powder
6 boneless skinless chicken breasts

directions

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.

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Reviews

Delicious chicken dish! The chicken was nicely spiced but the chimichurri/tomato/corn sauce really made this dish - it's fantastic. I don't care for onions so left them out, otherwise made as directed. Thanks for sharing your recipe!

loof751

RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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