Being a pre-Hispanic food whose origin is Guarani, the “mbaypi”, is something like the predecessor of the “polenta” (seasoned corn meal). It is prepared with yellow corn flour, and in this case, chicken competes and enhances its flavor.
for 4 persons
| n/a | CUMIN |
| n/a | FRESH OREGANO |
| 500 g. | CORN FLOUR |
| 1 unit | ONION |
| 1 unit | SCALLION |
| 1 clove | GARLIC |
| 1 unit | RED CHILI |
| 100 g. | GRATED CHEESE |
| 150 g. | CHICKEN MEAT |
| 30 g. | FAT |
| n/a | CHICKEN BROTH |
| n/a | CHOPPED PARSLEY |
| n/a | SALT |
| n/a | PEPPER |
Hydrate flour with part of the broth. Save. In a low pan heat the fat well and sauté vegetables finely chopped, put salt and pepper. After 4 minutes of cooking, add chicken meat and cut it in cubes of 1,5 cm. each side. Add oregano and the rest of seasoning. Stir. After about 3 minutes, deglaze with the rest of the broth, let it boil and then add the corn flour. Reduce heat and stir till flour is cooked. Finally add grated cheese and chopped parsley. Mix and serve.
The chicken of the pastures of Littoral has a solid meat of special flavor. They are raised with grain and grass, with access to countryside, water and shadow, without being crowded. All this gives them special features like tenderness, steadiness and flavor.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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