POLLO RIO NEGRO (MARINATED CHICKEN)
Make and share this Pollo Rio Negro (Marinated Chicken) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 25m
Yield 7 serving(s)
Number Of Ingredients 10
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
Make and share this Pollo Rio Negro recipe from Food.com.
Provided by Coasty
Categories Chicken
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1174.8, Fat 75.5, SaturatedFat 21.6, Cholesterol 375, Sodium 956.5, Carbohydrate 16.2, Fiber 2.5, Sugar 10.9, Protein 93.8
POLLO MEDITERRANEAN
Tangy, flavor-packed chicken in a rich cream sauce. Great with farfalle (bow tie) pasta (though I like to serve it with the unlikely partner of a hearty brown rice because I'm a rice nut). Killer Artichokes (from this site) and a glass of chardonnay make outstanding partners.
Provided by hike4diamonds
Categories Meat and Poultry Recipes Chicken
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Heat olive oil in a skillet over medium-high heat. Place chicken and garlic in the pan. Season with 1/2 teaspoon of salt, pepper, and Italian seasoning. Stir in the tomatoes, olives, wine, and parsley. Reduce heat to low and continue cooking until the chicken is no longer pink in the center. Remove chicken and place on a plate, leaving the sauce in the pan. Stir sour cream, milk, and 1/2 teaspoon of salt into the remaining sauce.
- Whisk cornstarch and water together in a small bowl. Increase heat to medium and whisk in the cornstarch mixture. Continue stirring until the sauce has thickened. Serve the sauce with the chicken.
Nutrition Facts : Calories 392 calories, Carbohydrate 9.2 g, Cholesterol 111.5 mg, Fat 19.7 g, Fiber 1.1 g, Protein 38 g, SaturatedFat 6.8 g, Sodium 845.6 mg, Sugar 3.3 g
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