Modified Pollo Iberico (Roast Spanish Chicken) Recipe
For this year's Christmas Eve Dinner, one of the main entrees is Modified Pollo Iberico (Roast Spanish Chicken). I saw this prepared by a famous chef in one of our local television cooking shows. However, because I cannot find some of the ingredients, I came up with my own version that my family and friends loved. I am posting this recipe as it might help you to plan for a stress-free Christmas celebration. You might wanna try it for your own Christmas Dinner.
Also try my other recipes
- 2 whole Chicken
- 1 cup Vegetable Oil
- 3 heads Garlic, peeled, crushed and finely chopped
- 3 tbsp Knorr Seasoning or ordinary soy sauce
- 3 tbsp Ground Black Pepper
- 2 tbsp Rock Salt
- 1 tsp Dried Rosemary
- 1 tsp Paprika
- ½ tsp Dried Basil
- ½ tsp Dried Oregano
- 2 tsp Sesame Oil
- ½ cup Clear Soda (Sprite or 7UP)
- 3 tbsp Calamansi juice
- 3 tbsp Brown Sugar
Clean the chicken and drain on paper towel. Combine the rest of the ingredients in a bowl to make the marinade. Rub the marinade all over the chicken and insert the rest of the marinade in between chicken skin and meat, especially the garlic and herbs. Marinate for at least 6 hours. If it will be served for dinner, then it is better to marinate early in the morning. Most roasted chicken recipe will state 3 hours marinating time but I found it to be insufficient. Broil or bake for 1 hour and 30 minutes at 190°C or 375°F. You can extend for another 10 minutes to achieve your desired brownness. Sprinkle with chopped parsley before serving.
I hope you like it. Merry Christmas!
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