Tuesday, March 25, 2008

Pollo Rio Negro (Marinated Chicken)



  • 1 whole chicken, about 2 kg
  • lemon juice
  • 1 onion, cut up
  • 2 carrots, sliced
  • 1 bay leaf
  • 1 teaspoon rosemary
  • salt and pepper
  • 1 glass white wine
  • 1 apple, grated
  • 1 tablespoon sugar

  • Directions:
    1. Wash the chicken, cut it in pieces; season well with salt and pepper.
    2. Place in a glass baking dish and add the onion, carrots, bay leaf, rosemary and wine.
    3. Cover with foil and place in the fridge to marinate for 24 hours.
    4. Roast in the oven at 375°, in the same dish covered with the same foil for one hour.
    5. Meanwhile, grate the apple and mix it with the water and sugar.
    6. Take off the foil, cover the chicken in the apple mixture and continue cooking for 20 minutes more until the chicken is browned.

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