Pollo Rio Negro Recipes

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.

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.

Steps:

• Heat a large skillet over medium-high heat. Sprinkle chicken with adobo seasoning. Cook chicken 5 minutes per side or until lightly browned. Remove from skillet.
• Add rice and half of onions to skillet. Brown in pan drippings over medium heat about 8 minutes, stirring constantly. Add tomato sauce, beans, water and bouillon. Stir until well blended.
• Place chicken on top of rice. Cover and simmer 20 minutes or until liquid is absorbed and rice is tender. Sprinkle with remaining onions.