Pollo Rio Negro Recipe

Name: Pollo Rio Negro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 kg chicken, whole; lemon juice; 1 onion, cut up; 2 carrots, sliced; 1 bay leaf; 1 teaspoon rosemary; 1 teaspoon salt; 1/2 pepper; 200 ml white wine; 1 apple, grated; 1 tablespoon sugar

Servings: persons

2 kg chicken, whole
lemon juice
1 onion, cut up
2 carrots, sliced
1 bay leaf
1 teaspoon rosemary
1 teaspoon salt
1/2 pepper
200 ml white wine
1 apple, grated
1 tablespoon sugar

1
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.
2
Cover and place in the fridge to marinate for 24 hours.
3
Heat the overn to 200u00b0C.
4
Place a sheet of baking paper and then foil over the dish and roast in the oven for one hour.
5
Meanwhile, grate the apple and mix it with the water and sugar.
6
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.

889

kcal

Calories

Fat

Carbs

156

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 kg chicken, whole, lemon juice, 1 onion, cut up, 2 carrots, sliced, and more.

Yes, Pollo Rio Negro falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pollo Rio Negro

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