Chimi churi sauce is an argentinian dressing primarily used for beef (asado) and lamb. Here I am adapting it for chicken (you can also use it to roast chicken, quail or duck if you like). I am not going to make the sauce separately but instead I will be making it up on top of the chicken. However it is a possibility to make a sauce separately and pour it onto the chicken or other types of meat. You may find a store bought variety of Chimi Churi sauce which you like and you could apply it in this way to your meat.

Ingredients:
Chicken fillet. (4-5 peices per portion recommended)
garlic
balsamic vinegar (red wine will do also)
finely chopped parsley
finely chopped oregano
julienne of red pepper
1 finely chopped chilli
olive oil
salt
black pepper
corn starch


method:

First add a little regular kanola or sunflower seed oil to your hot skillet add garlic according to your preferance and then add the fillets immediately afterwards. Stir fry by gently turning the fillets over from time to time.

After the fillets turn white add the red pepper and chili. Again, add as much as you like, there's no fast rule. Now add the oregano and parsley and stir in gently.

At this stage add about 1/4 cup of oilve oil and 1/4 cup of balsamic or red wine vinegar per 2-3 portions. Mix gently. Add salt and pepper to taste.

At this stage add 1 desert spoon of corn starch to a little water and mix well. Add the mixture to the fillets stirring gently until the sauce has thickened.

Serve with rice or sliced potatoes, broccoli and/or carrots. Buon apetite.