Chicken is one of the most versatile and appreciated ingredients in Latin American cuisine. Its preparation varies from country to country, adopting different names and styles depending on the region. In Mexico, for example, it is common to find recipes such as "Pollo en salsa verde" or "Pollo con mole." In Argentina and Uruguay, "Pollo al ajillo" is a popular preparation, while in Colombia, "Pollo a la cazuela" stands out. In other countries like Peru and Chile, chicken is also a star in traditional dishes, always adapting to local ingredients and culinary techniques. Its origin as a staple food dates back centuries, when chicken became an accessible and affordable source of protein for families and students, facilitating multiple simple and nutritious recipes.