Adobo Roasted Chicken Recipe

• 2 Tbsp. minced garlic
• 1 Tbsp. minced fresh parsley
• 1/2 tsp paprika
• 1/4 tsp garlic pwdr
• 1/4 tsp onion pwdr
• 1/4 tsp cracked black pepper
• 1/2 c. extra virgin olive oil, plus additional for sauteing (divided)
• 4 x boneless, skinless chicken breasts
• Cachapas
• Shallot Relish
• Chimichurri Sauce

1. Combine garlic, parsley, paprika, garlic and onion powders, pepper and 1/2 c. oil.
2. Rub chicken with mix.
3. Cover and chill at least 2 hrs or possibly overnight if possible.
4. Preheat oven to 350 degrees.
5. Heat sufficient oil in pan to cover the bottom.
6. Saute/fry chicken over medium heat, about 3 min each side till golden.
7. Finish cooking in oven about 10 to 12 min.
8. While chicken is cooking, hot up Cachapas and Shallot Relish.
9. In a large bowl, place a hot corn cake in the center of plate and mound the relish on top.
10. Place cooked chicken on top and finish with Chimichurri Sauce.
11. Serve immediately.

garlic, parsley, paprika, garlic, onion, black pepper, extra virgin olive oil, chicken breasts, cachapas, shallot, chimichurri sauce

Taken from cookeatshare.com/recipes/adobo-roasted-chicken-62493 (may not work)