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Kitchen drawer

Adobo Chicken - Debbie McFarland

Recipe

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Ingredients

  • 2 tbsp finely chopped garlic
  • 1 tbsp finely chopped flat-leaf parsley
  • .25 tsp garlic powder
  • .25 tsp onion powder
  • .25 tsp pepper
  • .5 cup extra virgin olive oil
  • 4 boneless chicken breast halves
  • Cachapas (recipe in this book)
  • Succotash (recipe in this book)
  • Chimichurri sauce (recipe in this book)

Steps

  1. Combine garlic, parsley, garlic powder, onion powder, pepper and olive oil. Rub this into the chicken and marinate in refrigerator at least 2 hours or overnight.
  2. Preheat oven to 350F. Remove chicken from refrigerator . Heat an oven-proof saute pan over medium heat. Add chicken and saute, skin-side down until golden brown, about 1 minute. Transfer pan to oven and bake 6-7 minutes. Turn and cook for 5-6 minutes more.
  3. Serve over a warm cachapa. Spoon a little succotash over and drizzle with chimichurri sauce.

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