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Ingredientes
- 2 Tbsp. finely-minced garlic
- 1 Tbsp. finely-minced fresh flat-leaf parsley
- 1/4 tsp garlic pwdr
- 1/4 tsp onion pwdr
- 1/4 tsp freshly-cracked black pepper
- 1/2 c. extra-virgin extra virgin olive oil
- 4 x boneless chicken breast halves with
- wings attached
- 1 bn fresh flat-leaf parsley leaves finely minced
- 1/4 bn fresh cilantro leaves finely minced
- 1 x shallot finely minced
- 3 x garlic cloves minced
- 3 x pepperoncini peppers finely minced
- 1/2 c. brine from peppers
- 1/2 x red bell pepper finely minced
- 1/2 x red onion finely minced
- 2 c. extra-virgin extra virgin olive oil
- Coarse salt to taste
- Freshly-grnd black pepper to taste
- 1 Tbsp. red wine vinegar
- 5 x ears corn shucked
- 1/4 c. lowfat milk
- 2 Tbsp. sugar
- 1/2 tsp coarse salt
- 1/4 tsp freshly-grnd black pepper
- 1 lrg egg
- 3/4 c. finely-grnd cornmeal
- 4 Tbsp. unsalted butter
- 3 x ears corn
- 2 Tbsp. unsalted butter
- 3 x shallots thinly sliced
- 1/2 c. blanched fava beans
- 1/2 c. cherry tomatoes halved
- Coarse salt to taste
- Freshly-grnd black pepper to taste
- 1/4 c. fresh flat-leaf parsley leaves
Direcciones
- In a small bowl, combine garlic, parsley, garlic pwdr, onion pwdr, pepper, and extra virgin olive oil. Place chicken in a shallow baking dish and rub with marinade. Chill, covered, for at least 2 hrs 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 hrs. The sauce may be stored in the refrigerator, covered, for up to 5 days. (Makes 2 c.)
- Make the Cachapas: In the bowl of a food processor fitted with the metal blade, puree the corn with lowfat milk, sugar, salt, pepper, egg, and cornmeal. The batter should be the consistency of a thick pancake batter. Heat a large nonstick saute/fry pan over low heat. Add in 1 Tbsp. butter. When the butter has melted and is warm, add in batter, forming 3-inch rounds. Cook for 2 min, turn, and cook for 2 min more. Remove from pan and set aside. Repeat process with remaining butter and batter. The cachapas may be made 2 hrs in advance and kept uncovered at room temperature. They may be reheated in a 350 degree oven till heated through.
- Make the Succotash: Heat a grill pan over high heat. Place corn on grill pan, and grill, turning occasionally, till well browned on all sides, about 3 min. Remove from grill pan and set aside. When cold sufficient to handle, shuck the corn and cut the kernels from the cobs. Heat butter in a medium saute/fry pan over medium heat. Add in shallots and cooked till translucent/soft, about 3 min. Add in corn, and cook, stirring occasionally, for 5 min. Add in fava beans and cherry tomatoes. Stir till completely coated with butter. Season with salt and pepper. Stir in parsley.
- Preheat oven to 350 degrees. Remove chicken from refrigerator. Heat a large ovenproof saute/fry pan over medium heat. Add in chicken and saute/fry, skin-side down, till golden, about 1 minute. Transfer to oven, skin-side down, and bake 6 to 7 min. Turn and cook for 5 to 6 min more.
- Place a hot 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 12 servings | |
| Calories 674 | |
| Calories from Fat 523 | 78% |
| Total Fat 59.05g | 74% |
| Saturated Fat 12.02g | 48% |
| Trans Fat 0.06g | |
| Cholesterol 73mg | 24% |
| Sodium 212mg | 9% |
| Potassium 380mg | 11% |
| Total Carbs 20.16g | 5% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.58g | 3% |
| Protein 17.77g | 28% |
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