CHICKEN MATAMBRE (Arrollado de pollo con jamon y queso)

3/5

30 minutes

90 minutes

6

This recipe offers a twist on the classic Argentinian matambre by using chicken instead of the traditional flank steak. Loved both in the kitchen for its simplicity and at the table for its flavor, chicken matambre is especially popular during the Argentinian Christmas season—when the weather is hot and cold dishes are a refreshing choice. Versatile and delicious, this dish can be served warm or chilled, making it perfect for snacks or unexpected guests. With a bit of practice and some plastic wrap, you’ll have a crowd-pleaser on your hands. Give it a try!

INGREDIENTS

Plastic wrap film good for boiling and kitchen string
2 boneless chicken breasts
2 boneless thighs
1 green bell pepper
6 slices of cheese bar
6 slices of ham
2 carrots, chopped and boiled
2 hardboiled eggs
6 green olives, pitted
6 black olives, pitted
3 tablespoon parsley and garlic
3 tablespoon mustard
1 envelope unflavored gelatin in powder
salt and pepper to your taste

PREPARATION

1. Slice the chicken breasts and thighs in thin slices; lay a rectangular plastic film flat on a working surface and arrange the chicken over it so that it almost covers the whole thing, but make sure the chicken does not reach all the way to the edges of the plastic wrap; if possible make the chicken slices overlap very slightly.
2. Season with salt, pepper, mustard, garlic and fresh parsley over the entire surface. Spread the ham over the chicken, and over this lay the cheese also over the entire surface.
3.  Finally arrange 2 or 3 rows of carrots, peppers, eggs and pitted olives. Once all the ingredients are placed, sprinkle a pinch more salt over then finally sprinkling with 1 tablespoon unflavored gelatin. This is added so that after cutting it the slices will hold together better.
4. Now slowly start to roll the chicken matambre, always keeping some pressure a little to make sure it is as compact as can be. After tying the roll with kitchen string with a few rolls around, rotate the matambre 90 degrees and tie it up lengthwise, making sure the ends are well tied up, give it 3 or 4 turns.
5. Once we tied with string, pierce in two three places with a knife to make sure it won’t burst on when cooking. Place in a pot with hot water and salt then simmer for about an hour. Once that cooking time is up, take it out and let it sit for a few minutes; untie and remove the plastic wrap.
6. This argentinian dish can be served hot with your favorite sauce or wait for it to cool down and take it to the refrigerator until ready to serve cold with a salad.