To prepare this recipe, first cook 1 chicken cut into pieces in a fragrant broth with 1 onion, 1 clove of garlic, 2 carrots and a few chickpeas. Cook for 25 minutes before draining the chicken. Save the broth. In a casserole, sauté 1 onion and 1 clove of garlic. Add 4 peeled, seeded and diced tomatoes. Then add 4 teaspoons of aji (chilli powder) previously diluted in a little water. Also add a few sprigs of chopped flat-leaf parsley. Add the chicken and two or three ladles of broth. Continue cooking for 20 minutes. Serve with rice and potatoes.
Saltenas are a kind of empanada, these stuffed turnovers typical of Argentine cuisine. Fry 400 g of minced beef with 1 minced onion, 500 g of cooked and diced potatoes, 250 g of peas, a few sprigs of chopped parsley, 1 little cumin, 1 tablespoon of concentrated tomatoes for 5 minutes. Then add 1 sheet of gelatin dissolved in a little water. Mix well and let set. Then make the turnovers with shortcrust pastry and brush them with a little egg yolk. Bake them for around 10 to 15 minutes at 210°C.
Papitas are small pancakes made with quinoa and stuffed with tuna. Start by cooking 200 g of quinoa. Drain it well. Mix it with 1 beaten egg and 2 slices of bread soaked in a little milk. In another container, mix 180 g of natural canned tuna with 1 egg, the juice of a lemon. Salt, pepper and add a little chilli. Now make small balls of quinoa by shaping them between your hands. Pierce them and add a knob of tuna stuffing then flatten the balls to form patties. Cook them for 4 to 5 minutes in very hot oil. Enjoy the galettes as a starter or an aperitif, drizzled with a squeeze of lemon juice.
