Pollo Al Mattone Recipes

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POLLO AL MATTONE



Pollo al Mattone image

Provided by Michael Chiarello : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 4

whole chicken
Gray salt
fresh ground black pepper
olive oil

Steps:

  • Take a whole chicken and remove "backbone" - The chicken can now be opened to lay flat on cooking surface. The cooking vessel for this dish is a stovetop griddle pan (an extra-large saute pan would work, if necessary). The griddle pan needs to be medium-high when chicken is first placed on surface for cooking. The chicken should be seasoned with gray salt, fresh ground black pepper, and a slight drizzle of olive oil.
  • Place skin side to pan first, place a saute pan or another griddle pan on top of chicken to apply pressure and weight while cooking. Cook 5 minutes. Reduce heat to medium to avoid burning, cook additional 10-15 minutes on skin side. Remove weighted pan and turn over. Replace weighted pan and continue cooking 10-15 minutes until done.

POLLO AL MATTONE: CHICKEN UNDER A BRICK



Pollo al Mattone: Chicken Under a Brick image

Provided by Frances Mayes

Categories     Chicken     Poultry

Yield Serves 4

Number Of Ingredients 11

2 garlic cloves
1 handful of parsley
Zest from 1 orange
4 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 chicken, 3 to 4 pounds
Marinade: Vinegar, White Wine
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
1/2 cup white wine

Steps:

  • Preheat oven to 400 degrees F.
  • Mince the garlic and parsley and combine with the zest, 2 tablespoons of olive oil, and salt and pepper. Set aside.
  • 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.

POLLO AL MATTONE



Pollo Al Mattone image

This is a great marinade for chicken. It is easy and tastes great. I am not sure where I got this recipe, but it is a staple in our household.

Provided by Eldeevee

Categories     Chicken Breast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup olive oil
4 garlic cloves, minced
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon hot pepper flakes
6 boneless skinless chicken breasts

Steps:

  • Combine the ingredients and marinate for 24 hours.
  • Great grilled on the BBQ.

Nutrition Facts : Calories 213.6, Fat 10.5, SaturatedFat 1.6, Cholesterol 68.4, Sodium 465, Carbohydrate 1, Fiber 0.2, Sugar 0.1, Protein 27.4

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