Pollo al Mattone: Chicken Under a Brick
Pollo al Mattone: Chicken Under a Brick is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 400 degrees F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 400 degrees F.
Mince the garlic and parsley and combine with the zest, 2 tablespoons of olive oil, and salt and pepper.
Wash the chicken under cold running water and dry.
With poultry shears, remove the wing tips, any excess fat, and cut out the backbone.
Put them aside for stock.
You may want to remove the ribs and breastbone, too.
Mix together the marinade ingredients.
Lay the chicken flat, skin side up.
Stuff the garlic mixture under the skin, place in the marinade, then cover and marinate for a few hours or, even better, overnight.
Turn two or three times.
Heat 2 tablespoons olive oil in a cast-iron pan large enough to hold the chicken (I use a 12-inch cast-iron skillet).
Place the chicken skin side down and weigh it down with the two clean bricks wrapped in foil.
Cook over medium heat for 5 minutes, then place the skillet and bricks in the oven for 15 to 20 minutes, after which you'll remove the weights and turn the chicken over, cooking another 10 minutes or so, until done.
Cut into serving- sized pieces.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
