Adobo Roasted Chicken Recipe



  1. 2 Tbsp. minced garlic
  2. 1 Tbsp. minced fresh parsley
  3. 1/2 tsp paprika
  4. 1/4 tsp garlic pwdr
  5. 1/4 tsp onion pwdr
  6. 1/4 tsp cracked black pepper
  7. 1/2 c. extra virgin olive oil, plus additional for sauteing (divided)
  8. 4 x boneless, skinless chicken breasts
  9. Cachapas
  10. Shallot Relish
  11. 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.