-
1
In a small bowl, combine garlic, parsley, garlic pwdr, onion pwdr, pepper, and extra virgin olive oil.
-
2
Place chicken in a shallow baking dish and rub with marinade.
-
3
Chill, covered, for at least 2 hrs and up to overnight.
-
4
Make the Chimichurri Sauce: In a medium bowl, combine parsley, cilantro, shallot, garlic, pepperoncini peppers and brine, red pepper, onion, and oil.
-
5
Season with salt and pepper.
-
6
Stir in red wine vinegar.
-
7
Cover, and set aside at room temperature, for 2 hrs.
-
8
The sauce may be stored in the refrigerator, covered, for up to 5 days.
-
9
(Makes 2 c.)
-
10
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.
-
11
The batter should be the consistency of a thick pancake batter.
-
12
Heat a large nonstick saute/fry pan over low heat.
-
13
Add in 1 Tbsp.
-
14
butter.
-
15
When the butter has melted and is warm, add in batter, forming 3-inch rounds.
-
16
Cook for 2 min, turn, and cook for 2 min more.
-
17
Remove from pan and set aside.
-
18
Repeat process with remaining butter and batter.
-
19
The cachapas may be made 2 hrs in advance and kept uncovered at room temperature.
-
20
They may be reheated in a 350 degree oven till heated through.
-
21
Make the Succotash: Heat a grill pan over high heat.
-
22
Place corn on grill pan, and grill, turning occasionally, till well browned on all sides, about 3 min.
-
23
Remove from grill pan and set aside.
-
24
When cold sufficient to handle, shuck the corn and cut the kernels from the cobs.
-
25
Heat butter in a medium saute/fry pan over medium heat.
-
26
Add in shallots and cooked till translucent/soft, about 3 min.
-
27
Add in corn, and cook, stirring occasionally, for 5 min.
-
28
Add in fava beans and cherry tomatoes.
-
29
Stir till completely coated with butter.
-
30
Season with salt and pepper.
-
31
Stir in parsley.
-
32
Preheat oven to 350 degrees.
-
33
Remove chicken from refrigerator.
-
34
Heat a large ovenproof saute/fry pan over medium heat.
-
35
Add in chicken and saute/fry, skin-side down, till golden, about 1 minute.
-
36
Transfer to oven, skin-side down, and bake 6 to 7 min.
-
37
Turn and cook for 5 to 6 min more.
-
38
Place a hot cachapa in the center of a large bowl.
-
39
Spoon a little succotash over.
-
40
Top with a piece of chicken, and drizzle with chimichurri sauce.
-
41
Serve immediately.
-
42
This recipe yields 4 servings.
