Aceasta reteta de pui in stil argentinian cu sos Chimichurri este modalitatea perfecta de a iesi din rutina retetelor clasice. Condimentat cu usturoi si multe arome, puiul se inghesuie pe o frigaruie care se prepara la gratar si apoi se serveste alaturi de cel mai bun sos din bucataria argentiniana, Chimichurri. Un sos proaspat cu arome de coriandru si patrunjel verde si usturoi, usor picant, se potriveste perfect acestor frigarui.

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INGREDIENTE (pentru 4 portii)
Pentru frigaruile de pui:
- 500 grame pulpe de pui dezosate
- 1 lingurita pudra de usturoi
- 1 lingurita oregano
- 1/2 lingurita fulgi de chilli
- 1/4 lingurita piper
- Sucul de la 1/2 lamaie
- 2 linguri ulei de masline
- Sare
Pentru sosul Chimichurri:
- 30 ml otet de vin rosu
- 80 ml ulei de masline
- 1 catel de usturoi
- 90 grame ceapa rosie
- 1/2 ardei jalapeno
- 30 grame coriandru
- 30 grame patrunjel verde
- 1 lingurita oregano
- Sare

Taiem pulpele de pui in bucati de aproximativ 2 cm x 2 cm. Punem cubuletele de pui intr-un bol si adaugam sarea, piperul, pudra de usturoi, oregano, fulgii de chilii, sucul de lamaie si uleiul de masline. Amestecam bine si lasam la marinat cateva ore la rece.

Dupa ce carnea este marinata o asezam pe betele de frigarui. Incingem o tigaie grill si prajim frigaruile la foc mediu timp de cate 5 minute pe fiecare parte, pana cand sunt frumos rumenite.

Intre timp pregatim sosul Chimichurri. Punem intr-un blender ceapa, usturoiul si ardeiul jalapeno si le taiem marunt. Adaugam otetul de vin rosu, uleiul de masline, oregano, sarea si verdeturile taiate marunt. Mixam si pastram la rece pana la momentul servirii.
Servim frigaruile de pui calde alaturi de sosul Chimichurri, cartofi dulci prajiti sau copti si mix de salata verde.

Detaliile video ale retetei:
Daca v-a placut reteta de Pui in stil argentinian cu sos Chimichurri va invit sa incercati si:



English version
Argentinian Chimichurri Chicken
This Argentinian Chimichurri Chicken is the perfect way to get out of the routine of classic chicken recipes. Seasoned with garlic and many flavors, the chicken is skewered on a grill and then served with the best sauce in Argentinian cuisine, Chimichurri. A fresh sauce with the flavors of coriander and green parsley and garlic, slightly spicy, fits these skewers perfectly.
INGREDIENTS (for 4 servings)
For the chicken skewers:
- 500 grams of boneless chicken thighs
- 1 teaspoon of garlic powder
- 1 teaspoon of oregano
- 1/2 teaspoon of chili flakes
- 1/4 teaspoon pepper
- Juice from 1/2 lemon
- 2 tablespoons of olive oil
- Salt
For the Chimichurri sauce:
- 30 ml of red wine vinegar
- 80 ml olive oil
- 1 clove of garlic
- 90 grams of red onion
- 1/2 jalapeno pepper
- 30 grams of coriander
- 30 grams of green parsley
- 1 teaspoon of oregano
- Salt
Cut the chicken thighs into pieces of approximately 2 cm x 2 cm. Put the chicken cubes in a bowl and add salt, pepper, garlic powder, oregano, chili flakes, lemon juice and olive oil. Mix well and leave to marinate for a few hours in the fridge
After the meat is marinated, place it on the skewers. Heat a grill pan and fry the skewers on medium heat for 5 minutes on each side, until they are nicely browned,
In the meantime, prepare the Chimichurri sauce. Put the onion, garlic and jalapeno pepper in a blender and chop them finely. Add red wine vinegar, olive oil, oregano, salt and finely chopped greens. Mix and keep cold until serving time.
Serve hot chicken skewers with Chimichurri sauce, fried or baked sweet potatoes and salad.
If you liked the Argentinian Chimichurri Chicken, I invite you to try Turkish Lunch, Chilli Lime Prawns & Feta Avocado Salsa or Chicken Livers with Baked Vegetables.
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