Iberian Chicken by Nimfa

This is another friend’s version of Iberian Chicken.  My friend, Nimfa, gave the Iberian chicken to me as a gift, then I asked her for the recipe which she shared with me.  I gave it to Edna, my cook, and she made it exactly how I tasted it from Nimfa.   Ever since then, we always have it and serve it to our friends. Thanks Nimfa for sharing your recipe.  I hope you can all make it as well.  This is Heart2Heart’s Mother’s Day gift to all mothers!  🙂 HAPPY MOTHER’s DAY! 

 Previous entry:  Homemade Spanish Dinner January 22, 2009

 Iberian Chicken from Bettina’s Kitchen July 1, 2008

 

  IBERIAN CHICKEN    

   1 pc. whole chicken (1.5 kilo)  clean very well and pat dry

   2 tbsp. whole fresh peppercorn, ground

   2 heads garlic, peeled and pounded

   2 tbsps. rock salt

   8 to 10 pcs. Calamansi

   6 pcs. lemon grass, white parts only, pounded

   1 pc. chicken cube dissolved in 1 cup boiled water

   3/4 cup extra virgin olive oil

   6 to 8 pcs. potatoes, peeled and half if needed

   

   1.)  Rub the chicken all over with the ROCK SALT and PEPPER.  

   2.) Rub with CALAMANSI JUICE, making sure to rub the inside cavity.  

   3.)  Insert the LEMONGRASS into the cavity, together with some GARLIC.

   4.)  Pour the CHICKEN CUBE/HOT WATER mixture and OLIVE OIL on the chicken.   

   Marinate overnight in an oven-proof platter. 

   5.)  Preheat oven to 350F.  Before baking, put peeled POTATOES in the platter, as well as the rest of the GARLIC.  Cover with   aluminum foil and bake for 2 hours until tender.  

 

 I shared this recipe to friends who have tried it and asked about it, here is my friend Mel’s version of it and she said it was a big hit with her family.  She sent me her photo since I asked her to show me as soon as she made it

 

 

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