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

7 servings 25 minutes 5 mins prep 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 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.

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