Sweet Plantain And Pepper Stuffed Chicken Recipe

Sweet Plantain And Pepper Stuffed Chicken Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
MARINADE---,
2: Fresh lemons, juiced
4: Garlic cloves, minced
1 tbsp: Dried Mexican oregano,
Crushed,
2 tbsp: Olive oil,
Salt and freshly ground,
Pepper,
1: Whole 3 to 31/2 pound,
Chicken,
PLANTAIN AND PEPPER STUFFING,
, (A.K.A. MOFONGO)---
4 slice: 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 slice: Country bread, diced and
Dried,
1 tsp: Salt,
1/2 tsp: Freshly ground pepper,
1/2 cup: Chicken stock,

Directions:

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

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Source from luhu.jp