BOTH OF THESE ARE OUTSTANDING! The second one is the easiest, if you have a steamer with layers.
**PRESSED CHICKEN WITH YELLOW SQUASH AND TOMATOES **
If you’re okay with tomatoes
4 chicken breast halves with skin and bone
2 T extra virgin olive oil
3/4 lb yellow squash cut into 1/2 inch pieces
1 ob tomatoes coarseley chopped (I used very sweet yellow heirloom tomatoes
2 garlic cloves, chopped
3 tsp chopped marjoram, divided
Pat chicken dry and rub with salt and pepper
Heat oil in 12 inch skillet over MEDIUM-HIGH heat (make sure you’re not stingy with the heat)
Add chicken, skin side down. Cover with a round of parchment paper, then a heavy pot or skillet followed by 3-5 lb of weight such as two 32 oz cans or a brick wrapped in foil. Cook 10 minutes. Remove weight, pot and parchment.
Turn chicken over and re-cover with clen round of parchment, pot and weight, then cook until just cooked through, about 8 more minutesl Transfer chicken to a plate and keep warm, covered.
Add squash, tomatoes, garlic, 2 tsp marjoram, and 1/4 tsp salt to fat in skillet. Cook over MEDIUM-HIGH heat, stirring frequently until squash is just tender and tomatoes have become saucy, 6-8 minutes. Stir in any juices from the plate and season with salt and pepper (i didn’t need to do this, it was delicious as is). Spoon over chicken.
Sprinkle chicken and vegetables with remaining tsp. marjoram.
ADOBO CHICKEN IN PARCHMENT
1 T plus 3/4 tsp fine sea salt, divided
10 garlic cloves
2 tsp cumin seeds
2 tsp dried oregano (preferably Mexican)
1 sp anise seeds
8 whole cloves
1 (2 inch) piece cinnamon stick (preferably Mexican/Ceylon canela) right 
1/4 cup cider vinegar (i used white, we’re supposed to be okay with white)
6 whole chicken legs
parchment and kictchen string
Put all ingredients, except chicken, into blender and 1 tsp of the salt. Puree for 1 minute.
Pat chicken dry and rub with 3/4 tsp salt
Cut up 6 pieces of parchment about 20 x 15 inches.
Place 1 piece of chicken in center of parchment and cover with some blended mixture. Gather parchment together and tie with string so that none of the mixture will escape (theoretically)
Rrepeat with the rest of the chicken.
Arrange chicken in 2 steamer racks. Either in separate pots with pasta pot inserts, or steamer inserts, or a steamer which stacks. Even one of the veggie steamers will work, but you’ll have to add water more often. The chicken needs to be in a single layer.
Set steamer racks over boiling water and steam, covered tightly, until chicken is very tender and starting to fall off the bones 1 1/2 to 2 hours. Replenish water as needed.
Transfer each package to a shallow bowl.
Remove kitchen string and slowly slide parchment out from underneath chicken and brother. Season with salt.
This recipe is so outstanding, i bought the following item, for $39, to make it even easier to make.