Chimi churi sauce is an argentinian dressing primerily 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 integrating it into the cooking process.

Let's look at the ingredients.

Ingredients:
Chicken fillet. (4-5 peices per portion reccomended)
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 chilli. 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 oilive 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.