Pollo Rio Negro
Pollo Rio Negro Recipe from Argentina with White Wine and Apple
Introduction
Pollo Rio Negro is a delicious and flavorful chicken dish that originates from the Rio Negro region of Argentina. This dish is known for its unique combination of ingredients and bold flavors that come together to create a truly unforgettable meal.
History
The recipe for Pollo Rio Negro has been passed down through generations in the Rio Negro region of Argentina. It is believed to have been created by local chefs who wanted to showcase the rich flavors of the region's ingredients, such as white wine, apples, and rosemary. Over time, this dish has become a staple in Argentine cuisine and is enjoyed by many around the world.
Ingredients
How to prepare
- Wash the chicken and cut it into pieces. Season it well with salt and pepper. Place the chicken in a glass baking dish and add the onion, carrots, bay leaf, rosemary, and wine.
- Cover the dish with foil and refrigerate for 24 hours to marinate.
- Roast the chicken in the oven, in the same dish covered with the same foil, for one hour. Meanwhile, grate the apple and mix it with water and sugar.
- Remove the foil, cover the chicken with the apple mixture, and continue cooking for 20 more minutes until the chicken is browned.
Variations
- Add some chopped garlic to the marinade for an extra kick of flavor.
- Substitute the white wine with chicken broth for a different taste profile.
- Try using different herbs such as thyme or oregano for a unique twist.
Cooking Tips & Tricks
Make sure to marinate the chicken for at least 24 hours to allow the flavors to fully develop.
- Be sure to cover the chicken with foil while roasting to keep it moist and tender.
- Adding the apple mixture towards the end of cooking will give the chicken a sweet and tangy flavor.
Serving Suggestions
Pollo Rio Negro pairs well with a side of roasted vegetables or a fresh salad. Serve with a glass of white wine to complement the flavors of the dish.
Cooking Techniques
Roasting, marinating
Ingredient Substitutions
Use chicken thighs or drumsticks instead of a whole chicken.
- Substitute the apple with pear for a different flavor profile.
- Replace the white wine with apple cider vinegar for a tangy twist.
Make Ahead Tips
You can marinate the chicken ahead of time and store it in the refrigerator for up to 24 hours before roasting. This will allow the flavors to develop even more.
Presentation Ideas
Serve the Pollo Rio Negro on a platter garnished with fresh herbs and lemon wedges for a beautiful presentation. You can also sprinkle some chopped parsley on top for a pop of color.
Pairing Recommendations
Pair this dish with a side of creamy mashed potatoes or buttered noodles for a comforting meal. A crisp green salad with a tangy vinaigrette would also complement the flavors of the chicken.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a baking dish and cover with foil. Bake in the oven at 350°F for 15-20 minutes or until heated through.
Nutrition Information
Calories per serving
Calories: 250 per serving
Carbohydrates
Carbohydrates: 12g per serving
Fats
Total Fat: 8g per serving
Saturated Fat: 2g per serving
Proteins
Protein: 25g per serving
Vitamins and minerals
Vitamin A: 20% of daily value per serving
Vitamin C: 10% of daily value per serving
Iron: 15% of daily value per serving
Alergens
Contains: None
Summary
Pollo Rio Negro is a well-balanced dish that provides a good source of protein and essential vitamins and minerals. It is relatively low in carbohydrates and fats, making it a healthy option for a satisfying meal.
Summary
Pollo Rio Negro is a flavorful and satisfying chicken dish that is perfect for a special dinner or gathering. With its unique combination of ingredients and bold flavors, this dish is sure to impress your family and friends. Enjoy!
How did I get this recipe?
The memory of discovering this recipe is still vivid in my mind. It was a warm summer day, and I was visiting my dear friend Maria in her cozy little home in the countryside. Maria was known for her delicious cooking, and I always looked forward to our time together in the kitchen.
On that particular day, Maria had something special planned for lunch. She told me she was going to prepare a dish called Pollo Rio Negro, a traditional recipe from her hometown in Argentina. I was intrigued and excited to learn something new from her.
As we gathered the ingredients and started preparing the dish, Maria began to share the story behind the recipe. She told me that Pollo Rio Negro was a family recipe that had been passed down for generations. It was named after the Rio Negro river that flowed through their village, where the locals would catch fresh fish and gather wild herbs to use in their cooking.
Maria explained that the key to making Pollo Rio Negro delicious was in the marinade. She showed me how to mix together a blend of garlic, onions, cumin, paprika, and a touch of red wine vinegar to create a flavorful sauce that would infuse the chicken with rich, savory flavors.
As the chicken marinated, Maria taught me how to prepare the side dishes that would accompany the main course. We sliced ripe tomatoes and crisp cucumbers, drizzling them with olive oil and sprinkling them with fresh herbs from her garden. We also boiled a pot of fluffy white rice to serve as a base for the tender chicken.
Finally, it was time to cook the Pollo Rio Negro. Maria heated a skillet on the stove and browned the marinated chicken pieces until they were golden and fragrant. The aroma that filled the kitchen was mouthwatering, and I couldn't wait to taste the finished dish.
When the chicken was cooked through, Maria plated it up alongside the rice and fresh vegetables. We sat down at her table, and she poured us each a glass of chilled white wine to enjoy with our meal. The first bite of Pollo Rio Negro was a revelation - tender, juicy chicken bursting with spicy, tangy flavors that danced on my taste buds.
As we ate, Maria shared more stories about her childhood in Argentina, and I listened intently, savoring not just the food but the memories and traditions that went into creating it. I realized in that moment that cooking was about more than just following a recipe - it was a way to connect with the past, to honor the traditions and stories of those who came before us.
After that day, I made Pollo Rio Negro many times for my own family and friends, always thinking of Maria and the lessons she had taught me in her kitchen. Each time I cook this dish, I am transported back to that warm summer day in the countryside, surrounded by the love and warmth of good food and great company.
And so, the recipe for Pollo Rio Negro became a treasured part of my culinary repertoire, a reminder of the power of food to create memories and bring people together. I am grateful to Maria for sharing her family recipe with me, and for opening my eyes to the rich tapestry of flavors and stories that make up the world of cooking.
Categories
| Apple Recipes | Argentine Meat Dishes | Argentine Recipes | Chicken Recipes | Rosemary Recipes | White Wine Recipes |