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 of white wine
1 apple, grated
1 tablespoon of sugar
Wash the chicken, cut it in pieces and
season well with salt and pepper. Place in
a glass baking dish and add the onion, carrots,
bayleaf, rosemary and wine. Cover with
foil and place in the fridge to marinate
for 24 hours.
Roast in the oven, 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.
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