Adobo Chicken With Jimmy

Ingredients

2 tablespoons finely-chopped garlic

1 tablespoon finely-chopped fresh flat-leaf parsley

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon freshly-cracked black pepper

1/2 cup extra-virgin olive oil

4 boneless chicken breast halves with

wings attached

1 bunch fresh flat-leaf parsley leaves finely chopped

1/4 bunch fresh cilantro leaves finely chopped

1 shallot finely chopped

3 garlic cloves chopped

3 pepperoncini peppers finely chopped

1/2 cup brine from peppers

1/2 red bell pepper finely chopped

1/2 red onion finely chopped

2 cups extra-virgin olive oil

Coarse salt to taste

Freshly-ground black pepper to taste

1 tablespoon red wine vinegar

5 ears corn shucked

1/4 cup milk

2 tablespoons sugar

1/2 teaspoon coarse salt

1/4 teaspoon freshly-ground black pepper

1 lrg egg

3/4 cup finely-ground cornmeal

4 tablespoons unsalted butter

3 ears corn

2 tablespoons unsalted butter

3 shallots thinly sliced

1/2 cup blanched fava beans

1/2 cup cherry tomatoes halved

Coarse salt to taste

Freshly-ground black pepper to taste

1/4 cup fresh flat-leaf parsley leaves

Preparation

In a small bowl, combine garlic, parsley, garlic powder, onion powder, pepper, and olive oil. Place chicken in a shallow baking dish and rub with marinade. Refrigerate, covered, for at least 2 hours and up to overnight.

Make the Chimichurri Sauce: In a medium bowl, combine parsley, cilantro, shallot, garlic, pepperoncini peppers and brine, red pepper, onion, and oil. Season with salt and pepper. Stir in red wine vinegar. Cover, and set aside at room temperature, for 2 hours. The sauce may be stored in the refrigerator, covered, for up to 5 days. (Makes 2 cups)

Make the Cachapas: In the bowl of a food processor fitted with the metal blade, puree the corn with milk, sugar, salt, pepper, egg, and cornmeal. The batter should be the consistency of a thick pancake batter. Heat a large nonstick saute pan over low heat. Add 1 tablespoon butter. When the butter has melted and is hot, add batter, forming 3-inch rounds. Cook for 2 minutes, turn, and cook for 2 minutes more. Remove from pan and set aside. Repeat process with remaining butter and batter. The cachapas may be made 2 hours in advance and kept uncovered at room temperature. They may be reheated in a 350 degree oven until heated through.

Make the Succotash: Heat a grill pan over high heat. Place corn on grill pan, and grill, turning occasionally, until well browned on all sides, about 3 minutes. Remove from grill pan and set aside. When cool enough to handle, shuck the corn and cut the kernels from the cobs. Heat butter in a medium saute pan over medium heat. Add shallots and cooked until translucent, about 3 minutes. Add corn, and cook,

Preheat oven to 350 degrees. Remove chicken from refrigerator. Heat a large ovenproof saute pan over medium heat. Add chicken and saute, skin-side down, until golden brown, about 1 minute. Transfer to oven, skin-side down, and bake 6 to 7 minutes. Turn and cook for 5 to 6 minutes more.

Place a warm cachapa in the center of a large bowl. Spoon a little succotash over. Top with a piece of chicken, and drizzle with chimichurri sauce. Serve immediately.

This recipe yields 4 servings.