Pollo Rio Negro Recipes

POLLO NEGRA

Steps:

• Preheat the oven's broiler and set the oven rack about 8 inches from the heat source.
• Pour the beer into a deep, broiler-safe baking pan. Cut half of the lime into thin slices and place into the beer. Squeeze the other half of the lime into the beer, and place the chicken legs on top. Sprinkle with coarse salt to taste.
• Broil for 15 minutes, then turn the legs over, and continue broiling until the chicken is no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).

POLLO RIO NEGRO (MARINATED CHICKEN)

Steps:

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

POLLO RIO NEGRO

Steps:

• Wash the chicken, cut it in pieces and season well with salt and pepper. Place in a glass baking dish and add the onin, carrots, bayleaf, rosemary and wine.
• Cover and place in the fridge to marinate for 24 hours.
• Heat the overn to 200°C.
• Place a sheet of baking paper and then foil over the dish and roast in the oven for one hour.
• Meanwhile, grate the apple and mix it with the water and sugar.
• Take the chicken from the over, remove foil and baking paper, cover the chicken in the apple mixture and continue cooking for 20 minutes more until the chicken is browned.