|Zarzuela Chicken Adobo|
1 whole chicken (approximately 4 pounds)
2 tablespoons olive oil
1/2 cup soy sauce
1/4 cup white vinegar
1/2 cup white wine
40 cloves skinless garlic
3 bay leaves
4 slices fresh ginger
1 medium size shredded onions
sprinkle of the following: salt, pepper, whole rosemary, thyme, basil, fennel seed, and paprika
parsley, sliced oranges, and whole cherries
Wash chicken, pat dry with paper towel and rub with salt and pepper. Heat olive oil in large skillet. Add chicken, turning each side until medium brown. Add 5 cloves garlic, cook until slightly tender. Turn off heat. Insert 35 garlic cloves, bay leaves and ginger inside chicken opening.
In a bowl, mix together olive oil, soy sauce, vinegar, wine, onions, garlic, bay leaves and ginger. Put chicken in an oven roasting bag. Pour half of mixed ingredients inside chicken, the rest on top of chicken. Seal roasting bag.
Roast chicken in a glass casserole dish for 1-1/2 hours until golden brown at 350 degrees. Serve whole roasted chicken on a white platter, pour liquid on top. Garnish attractively with parsley or mint sprigs, sliced oranges and whole maraschino cherries with stems. Serve with rice, herb pasta and vegetables.