| Prep Time: 15 mins
| Cook Time: 45 mins
| Total Time: 1 hr
You may need: Dried Garlic Powder
Sweet heat comes to life in this Ancho Chili Chicken recipe, packed with Argentinian flair. Think of the Argentine Tango, a dance that is smooth, yet bold. These grilled chicken wings are quick brined and baked to crispy perfection, and perfectly spiced with our smoky Argentine Pampas blend. Ancho chili ranch, made with the same spice blend, pairs perfectly with the tender chicken.
We developed our Argentine Pampas blend to recreate the flavors common in spiced meats and roasted vegetable dishes from Argentina. Ancho chilis and smoked paprika deliver a hint of smoky, mild heat complemented by sweet herbs and the aromatics garlic and onion. In this recipe, we chose to brine the chicken with a salty and acidic base to really deliver the full flavor experience to your taste buds. The chicken can also be grilled or baked. Finally, ancho chili ranch serves as the perfect dipping sauce for crunchy vegetables and the chicken alike. Also, try making our authentic Argentine Empanadas (meat turnovers) recipe using this spice blend.
1.5 lbs pounds chicken parts (wings, drumsticks or thighs)
2 Tbsp olive oil
2 tsp sea salt
2 Tbsp white vinegar
4 tsp Piquant Post Argentine Pampas blend
Juice of 1 lime
Sliced raw veggies (carrot, broccoli, celery, etc)
1 cup mayonnaise
1 cup sour cream
4 Tbsp white vinegar
2 tsp fresh chives, chopped (optional)
2 tsp Piquant Post Argentine Pampas blend
Making a quick brine for chicken can add tons of flavor and is worth the effort. It also helps dry out the skin to make it extra crispy after you roast or grill it.
Use light mayonnaise and light sour cream to cut calories in your ranch dip. Place Pampas ranch in refrigerator until ready to serve.
If you use other chicken pieces, such as thighs, breasts or whole legs, you'll need to adjust the cooking time so they don't over- or undercook. Here's a cooking guide for different chicken parts.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Preheat oven to 400F. Line a baking sheet with foil or a cooling rack. In a large bowl, combine olive oil, vinegar, salt, and lime juice. Toss chicken to coat. Let sit for 5-10 mins at room temperature for a quick brine.
Next, use the Argentine Pampas spice blend as a dry rub. Massage it into the chicken, coating evenly. Place chicken on the baking sheet and bake for 40-45 mins. (note: chicken can be grilled instead; adjust cooking time to reach 165F deg).
Next, make the ranch dip. In a medium bowl, combine mayonnaise, sour cream, vinegar, Argentine Pampas spice blend, and fresh chives and stir to mix. Place Pampas ranch in refrigerator until serving.
When finished, remove chicken from oven and serve hot with ranch for dipping alongside fresh, crunchy veggies like sliced carrots, broccoli florets, and celery to use up the ranch.
Use our Argentine Pampas blend anywhere you want to add a smoky, bold flavor to your dishes.
Sprinkle the spice on your homemade guacamole, or over avocado toast.
Try the spice on fish whether grilled or baked like this Smoky Baked Fish recipe.
Feeling like a vegetarian dish instead? Try making these vegan Portobello Mushroom Tacos and sub in our Argentina spice blend equally for the spices called for in the recipe.
Use the Argentine Pampas blend to make our authentic Argentine Empanadas (savory meat turnover) recipe.
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