5 recipes using chicken — Asado, chimichurri, empanadas — the BBQ culture of the pampas.
These 5 argentinian chicken recipes are ready in about 53 minutes on average, with 385–520 kcal per serving, and 20% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Argentinian cooking revolves around fire and beef — patient asado grilling finished with the herbaceous punch of chimichurri. When Argentinian cooks work with chicken, they reach for garlic, parsley, oregano, red wine vinegar and good beef, and the techniques that come up most across these recipes are simmering, grilling, boiling and roasting.
The world's most-cooked protein — mild, lean and endlessly adaptable to almost any spice profile or cooking method. In this collection it's most often cooked with garlic, fine sea salt, parsley, onion, olive oil and chimichurri. The dishes here span argentinian classics ready in as little as 32 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Argentinian Market Lemon Herb Rice Bowl is the highest-rated dish in this collection at 4.8★ from 9,480 ratings.
Argentinian Market Lemon Herb Rice Bowl brings argentinian flavor to a practical rice bowl built with chicken thighs, chimichurri, beef, oregano and red wine vinegar, and a fresh parsley finish.
Argentinian Mountain Green Herb Salad brings argentinian flavor to a practical salad built with grilled chicken, chimichurri, beef, oregano and red wine vinegar, and a fresh parsley finish.
A homestyle Argentinian chicken and potato guiso, simmered slow in a paprika-tomato broth and finished with lemon and parsley.
A one-pot Argentine chicken and rice dinner built on a slow sofrito base, simmered until the rice soaks up every drop of broth.
Whole chicken roasted until deeply golden, served with a bright, herby chimichurri that leans on fresh mint alongside parsley.
Look for plump, pinkish flesh with no grey patches and a clean smell. Thighs stay juicier than breasts and forgive overcooking; bone-in, skin-on pieces deliver the most flavour.
Pat dry before searing for proper browning, and bring it to room temperature for 15 minutes so it cooks evenly. Marinades with acid or yoghurt tenderise lean breast meat.
Cook to an internal temperature of 74°C / 165°F — the juices should run clear and there should be no pink at the bone.
A lean, high-protein choice: a skinless breast delivers roughly 31 g of protein per 100 g with very little saturated fat.
Most of these 5 Argentinian chicken recipes are ready in around 53 minutes from start to finish. The quickest, Argentinian Market Lemon Herb Rice Bowl, takes about 32 minutes, while the slower-cooked dishes run up to 80 minutes.
Across this collection they range from about 385 to 520 kcal per serving, averaging 445 kcal — Argentinian Market Lemon Herb Rice Bowl is the lightest option at 385 kcal.
Arroz con Pollo Argentino (Argentine Chicken and Rice) is a great place to start — it's rated easy and comes together in about 50 minutes. 20% of the recipes here are beginner-friendly.
In these recipes, chicken is most often paired with garlic, fine sea salt, parsley, onion, olive oil and chimichurri. Argentinian kitchens also lean on garlic, parsley, oregano, red wine vinegar and good beef.
Cook to an internal temperature of 74°C / 165°F — the juices should run clear and there should be no pink at the bone.
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