Sweet Plantain And Pepper Stuffed Chicken

* Exported from MasterCook *

Sweet Plantain And Pepper Stuffed Chicken

Recipe By : Too Hot Tamales Show #6316
Serving Size : 6 Preparation Time :0:00
Categories : Too Hot Tamales

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
MARINADE
2 fresh lemons -- juiced
4 garlic cloves -- minced
1 Tablespoon dried Mexican oregano -- crushed
2 Tablespoons olive oil
Salt
pepper -- freshly ground
1 Whole Chicken (3 To 3 1/2 Pounds)
PLANTAIN AND PEPPER STUFFING (A.K.A.
MOFONGO)
4 Slices bacon -- diced
1 Large ripe plantain -- peeled and cut into
-- 1/2inch cubes
2 garlic cloves -- peeled and chopped
1 Small red pepper -- seeded and chopped
1 Anaheim chile -- seeded and chopped
1/2 Bunch oregano -- chopped
1/2 Cup chicken stock
2 Slices country bread -- diced and dried
1 Teaspoon salt
1/2 Teaspoon pepper -- freshly ground
1/2 Cup chicken stock

To make the marinade: In a small bowl, combine the juice of the lemons,
garlic, dried oregano, olive oil, salt and pepper. Rub all over the chicken
and allow it to set in the refrigerator 1 to 2 hours. To make the stuffing:
Over mediumhigh heat, sautJ the bacon until crisp. Remove from the pan.
Place the plantains to the pan and cook until lightly browned. Add the
garlic, peppers and oregano and cook 2 to 3 minutes more. Pour in the
chicken stock to deglaze the pan, about 1 to 2 minutes. Add the bread, salt
and pepper. Stir gently to combine. Preheat the oven to 350 degrees. Remove
the chicken from the refrigerator and stuff it with the plantain pepper
mixture. Tie the legs together and place on a rack in a roasting pan, breast
side down. Cook for 1/2 hour, turn the chicken breast side up and roast for
another 1/2 hour or until the skin is golden brown and the chicken is cooked
through.
Yield : 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved 11/13/96 show

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