Hello friends of Paulina Kitchen! Today we are going to make a delicacy that is typical of Uruguay, but also became very popular in Argentina: chicken pamplona . Who was not tempted seeing those little chicken cool with cheese overflowing on the grill? For here!
So to stop tempting and put hands on the chicken, we are going to tell you everything you have to know to prepare a chicken pamplona . From what it is, who invented it, which are the best fillings and with what to accompany it.
Of course, in the end we leave the recipe detailed to make pamplonas in the oven or the grill .
Content table
About chicken pamplona
Before entering the recipe: What exactly is a chicken pamplona? Simple, it is a boneless chicken (or breasts for a faster version), filling of ingredients such as ham, mozzarella cheese and other aggregates, wrapped in a membrane as if it were a package and cooked in the oven, grilled or even grilled .
The result is a juicy roll , full of flavor and with a golden layer that falls in love with the naked eye. The stuffed chicken pamplona is a recipe that combines practicality with versatility . Ideal to surprise the family in the next roast or simply to bake and eat two.
The origin of the Pamplona: they are not confused
Let's talk about history. The chicken pamplona was not born in Pamplona, Spain , as one might think when listening to the name. Its origin is well Rioplatense . This dish was popular in Uruguay back in the 1960s , thanks to a butcher who sought to innovate preparing something unique.
The term "Pamplona" could have been chosen simply for its loudness or as a wink to the European stuffed rolls that inspired this recipe. The interesting thing is that, although the chicken pamplonas became famous, the original recipe was made with beef or pork , and just later the chicken variant to the pamplona appeared.
From Uruguay, the recipe of chicken pamplonas crossed the Río de la Plata and won a place in Argentine gastronomy , so it can be found in many restaurants in baked versions, grilled and with all kinds of landfills, but always maintaining its essence. Vamo´ above!
6 characteristics of chicken pamplonas: 6 reasons to prepare them
- JUICITY : The filling provides moisture and prevents the chicken from drying out.
- Versatility : It adapts to all types of fillings. Imagination is the limit.
- Ease : With few ingredients you can achieve an impressive and tasty dish.
- Visual attractiveness : Chicken pamplona is a dish that enters through the eyes, without a doubt!
- Balance of flavors : Each bite of stuffed chicken pamplona has a perfect mix of ingredients.
- Suitable for all types of cooking : from oven to grill, it always looks good.
7 ways of filling baked chicken pamplonas
1. Classical chicken pamplona: the traditional
- Cooked ham
- Mozzarella or provolone cheese.
- Smoked bacon.
- Red torque in strips
- It can carry olives
2. With meor and hard egg: the country touch
- Red belling in strips (sometimes yellow, for varying).
- Hard egg in slices.
- Ham and cheese as a base.
3. of spinach and cheese: light version
- Fresh spinach leaves, bleached or raw.
- Ricotta or cream cheese, to add creaminess.
- Grated cheese, which provides flavor.
4. Mediterranean chicken pamplona: irresistible flavors
- Chopped black olives.
- Hydrated dry tomatoes.
- Provolone or mozzarella cheese.
- A touch of oregano to enhance flavors.
5. With plums and bacon: for lovers of bittersweet
- Purchares without Carozo, which contribute sweetness.
- Ahumada bacon, for the salty touch.
- Optional: A little blue cheese
6. Capore: Italian inspiration, this variant combines:
- Fresh tomato slices.
- Basil leaves.
- Fresh mozzarella cheese.
7. With sausage and meor: good of the grill
- Shredded chorizo previously cooked.
- Red belling in strips.
- Mozzarella.
6 Incredible chicken pamplonas tips
- Crush the breasts or thighs well: this facilitates the rolled.
- Wrap or tie the pamplonas: traditionally it is done with pork membrane, but if it is not achieved, it can be wrapped with aluminum foil or bind it well so that it is not disarmed.
- Do not exceed the filling: better few ingredients , but well balanced.
- Brush with butter: Once cooked you can brush with butter (butter) or mustard and brown a few more minutes to have the typical color.
- Control the fire if it is to the grill: a slow cooking is key.
- Oven at average temperature : if baked, it is important not to snatch it because it can be raw in the center.
With what to accompany the chicken pamplona: do not leave it alone
- French fries: a classic that does not fail. Crying fries are the best accompaniment.
- Green salad: a lettuce and arugula salad , for a lighter and more fresh alternative.
- Puree: a classic creamy potatoes is a very good garnish for chicken pamplona.
- Rice: White rice is always a good companion of the stuffed chicken pamplona.
- Grillad vegetables: grilled vegetables are perfect to balance the plate.
Grilled chicken pamplona variant
Before starting, if they wanted to do the grill , it is as simple as preparing everything in the same way. Wrapped in aluminum foil, cook them over 20 minutes on each side. In the end, remove the paper and give them directly on the grill.
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Baked chicken pamplonas recipe
Yields: 4 portions
Preparation time: 45 minutes
Ingredients
- 4 big chicken breasts (or 4 boneless thighs)
- 200 g of cooked ham
- 200 g of mozzarella cheese
- 100 g of smoked bacon
- Cooked berry in strips (burned to fire or can
- Salt and pepper to taste
- Oil
- Butter (butter): to brush
- Kitchen thread or sticks
How to do chicken pamplona step by step
- Cover the breasts with plastic film and crush them with a kitchen hammer until they are thin, approximately 1 cm thick. Salpimentar the breasts on both sides.
- Fill each breast by placing a layer of ham, mozzarella cheese, bacon and belling strips.
- Carefully roll the breasts, close them with kitchen thread or secure with sticks.
- Grow a sheet of aluminum foil with oil, wrap each breast and place on a baking sheet.
- Cook in preheated oven at 180 ° C for 35-40 minutes.
- Remove from the oven, remove the aluminum foil and brush the pamplonas with melted butter.
- Back to the oven and bake for 5-10 more minutes, or until golden brown.
- Remove from the oven, remove the thread or sticks and serve hot.
