New This Month

Jimmy's Adobo Chicken

This recipe is brought to us by Jimmy Rodriguez, owner of three New York City restaurants, including Jimmy's Bronx Cafe.

  • Servings: 4

Source: Martha Stewart Living Television


  • 2 tablespoons finely chopped garlic
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup extra-virgin olive oil
  • 4 boneless chicken breast halves, preferably with wings attached
  • Jimmy's Cachapas
  • Jimmy's Succotash
  • Jimmy's Chimichurri Sauce


  1. In a small bowl, combine garlic, parsley, garlic powder, onion powder, pepper, and olive oil. Place chicken in a shallow baking dish and rub with marinade. Refrigerate, covered, for at least 2 hours and up to overnight.

  2. Preheat oven to 350 degrees. Remove chicken from refrigerator. Heat a large ovenproof saute pan over medium heat. Add chicken and saute, skin-side down, until golden brown, about 1 minute. Transfer to oven, skin-side down, and bake 6 to 7 minutes. Turn and cook for 5 to 6 minutes more.

  3. Place a warm 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.


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