Peanut soup- Garlic chicken

Homemade garlic chicken recipe – Restaurant Adelaide: this delicious dish is prepared with chicken pieces, garlic, white wine (or chicken broth), olive oil, and parsley. A super simple and quick recipe, but with a lot of flavor.

Garlic chicken, a classic of Spanish cuisine, is distinguished by its marked garlic flavor, rustic touch, and the peculiar technique of incorporating whole garlic. This authentic dish stands out for the fusion of flavors between the golden chicken and the sweet flavor of roasted garlic. Even if you don’t like garlic, this recipe is a culinary experience worth exploring.

What cut or piece of chicken do you use for garlic chicken?

Spanish garlic chicken can be prepared with any chicken prey. Depending on your preference, you can combine different pieces of meat (thighs, thighs, ham, breast, wings) or several of the same pieces. We prefer the thigh, also known as the thigh or thigh. You can also use boneless or boneless prey, with skin or without skin. It’s a matter of your taste or what you have available.

In the oven or the pan?

This recipe also has variations; it is prepared on a tray and in the oven, ideal for preparing a good amount of garlic chicken. If you have extra space on the tray, you can also take advantage of it to add potatoes or other vegetables. The advantage of preparing the chicken in a pan is that it is golden browner, and its flavors stand out better.

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How to prepare garlic properly:

• Shell and separate the garlic from the head. It is essential to wash them well, as they will be cooked in the shell.
• Remove excess shells because they are not necessary.
• Make an incision in half the garlic with a sharp knife without dividing it completely; just chop it. This will allow the garlic to release its flavor.
• Dry the garlic before frying to avoid sizzling.
• Ensure they are golden but not black, as overcooked garlic can turn bitter, affecting the flavor of the oil and chicken.

Tips and Tricks:

• Make sure the oil is very hot before frying.
• Dry the garlic and the chicken pieces before adding them to the pot.

Garlic chicken ingredients:

Ingredients to prepare garlic chicken: chicken pieces, garlic, olive oil, wine or chicken broth, parsley, salt and pepper

What wine to use or chicken broth?

To enhance the flavors of this delicious recipe, it is recommended to use a sherry wine or a dry white wine. This adds nuances and complexity to the dish without overpowering the chicken and garlic flavor. Chicken broth can also be a tasty, everyone-friendly alternative if you prefer non-alcoholic options.

What do we serve garlic chicken with?

Garlic chicken can be served with rice or chips – whether fried, roasted, parboiled, or mashed. It can also be served with a salad and slices of bread to absorb the juices. Another option is to serve it on top of pasta or noodles.

Latin American soups share some common traits: They are powerful broths made with meats containing abundant fat, collagen, and bone. At the same time, they are well seasoned; there is never a lack of onion, garlic, peppers, and chives, as well as an infinite number of aromatic herbs and seasonings. The variety of vegetables helps enrich them and turn them into complete dishes. In short, they are far from being an appetizer; they are a full-fledged main dish.

By themselves, I think that all Latin soups are, without a doubt, the most comforting. However, the Bolivian peanut soup is one of the best for me. If I had the choice, peanut soup would be in my top 10 favorite soups.

This recipe for Bolivian peanut soup combines all the ingredients described in the previous section with toasted pasta, French fries and lots of peanuts. This is one of the soups you must try; it has a powerful flavor but with so much creaminess that you almost can’t stop eating it.

What makes peanut soup so special?

Elba Rodríguez, an Argentine of Bolivian parents, was the first winner of the Master Chef Argentina, and she achieved this feat thanks to her preparation of Bolivian peanut soup. This was to be expected because the flavor and texture of this soup are unusual and complex. It is not the typical chicken or meat broth. The peanut soup combines beef bones, chicken, toasted pasta, and liquefied peanuts and is served with the famous llajua.

Llajua, or “llajüita” as Bolivians know it, is a pre-Columbian dressing. This Quechua word refers to a mixture of chili peppers and crushed tomatoes. Like a pan, the league is destroyed in a “batán” stone. You could say that llajua is a spicy chili sauce that serves as a garnish for this soup for those who want to add a spicy touch to their dish.

Another special thing about this soup is the pasta (lightly fried or toasted) and the French fries. I confess that when I saw peanut soup for the first time with French fries on top, I thought it was at least “unusual.” But after trying it, I can’t imagine the combination of textures between the creaminess of the soup and the crispy chips. It’s the kind of thing that makes your mouth water just imagining it.

Peanut soup ingredients

Here we must talk about peanuts, also known as peanuts in some Latin countries. This dried fruit is usually considered a snack, and its uses in gastronomy are focused on baking or Thai cuisine. However, Latin American aborigines already used crushed peanut paste to enhance their soups and stews. The same philosophy preserves peanut soup today: The soaked peanuts become a thick cream in the blender and into the soup. Of course, the peanut flavor fills the entire soup.

As if the above were not enough, there is slow cooking, which makes the meats and vegetables very soft. This is a family Sunday recipe, ideal for a hearty preparation.

If you haven’t eaten this soup before, dare to make it, you won’t regret it. Traditionally, there are variations with beef or chicken. This time, we made a mixed variation that combined both proteins. This soup can also be prepared in a vegetarian version; even without the meat, a simpler but creamy and exquisite version emerges. Other variations use rice instead of pasta or peas (green peas) instead of beans.