Chicken Adobo Under Weight

5 servings

30 minutes

Chicken adobo under a heavy load is an amazing blend of Georgian tradition and a unique cooking method. This technique, known since ancient times, allows the meat to retain its juiciness and acquire a rich aroma of spices. The marinade made from lemon, olive oil, oregano, cumin, and smoked paprika gives the dish a subtle tang and spicy depth of flavor. Cooking under heavy weight makes the skin incredibly crispy while the meat remains tender and infused with spice aromas. The dish pairs perfectly with Georgian sauces and fresh vegetables and can be served both at festive tables and in cozy family gatherings.

Energy value per serving

• Calories: 731.7
• Proteins: 51.4g
• Fats: 55g
• Carbohydrates: 11.7g

Ingredients

• Lemon: 1 pc
• Chick: 1.3 kg
• Olive oil: 60 ml
• Dried oregano: 1 tbsp
• Smoked paprika: 2 tbsp
• Ground cumin (zira): 1.5 tbsp
• Garlic: 10 clove
• Salt: to taste
• Ground black pepper: to taste
• Ground allspice: 2 tsp

Cooking steps

1. Use kitchen scissors or a sharp knife to remove the backbone from the chicken, flatten it by pressing down firmly with your palm, and bend the tips of the wings upwards to prevent burning on the grill. Then carefully lift the skin over the breast with a knife without cutting it and place a few (three to four) thin lemon slices underneath.

   Required ingredients:

   • Lemon: 1 piece
   • Chick: 1.3 kg
   • Lemon: 1 piece

2. Place the chicken in a deep baking dish or a similarly sized bowl.

3. Squeeze juice from the remaining lemon and grate the zest finely. Mix in a separate container with olive oil, dried oregano, cumin, smoked paprika, freshly ground pepper, crushed garlic, salt and pepper and whisk well. Pour the resulting marinade over the chicken and refrigerate overnight.

   Required ingredients:

   • Lemon: 1 piece
   • Olive oil: 60 ml
   • Dried oregano: 1 tablespoon
   • Smoked paprika: 2 tablespoons
   • Ground cumin (zira): 1.5 tablespoon
   • Garlic: 10 cloves
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Ground allspice: 2 teaspoons

4. Preheat the grill and heat a wide cast-iron skillet with a flat bottom well.

5. Wrap a heavy brick in foil and heat it well on the grill rack. Place the chicken breast side down in the pan and press it down firmly with the brick.

6. Fry the chicken, turning it once in the middle of the process, for forty to forty-five minutes, until a golden crust appears on both sides. Then remove from heat, cool for fifteen to twenty minutes, and serve.