Sweet Plantain And Pepper Stuffed Chicken

I think the seriousness of evangelism is the main reason it frightens us. We realize that in talking with someone about Christ, Heaven and hell are at stake. The eternal destiny of the person is the issue. And even when we rightly believe that the results of the encounter are in God’s hands and that we are not accountable for the person’s response to the gospel, we still sense a solemn duty to communicate the message faithfully coupled with a holy dread of saying or doing anything that would be a stumbling block to this person’s salvation. Many Christians feel too unprepared for this kind of challenge, or simply have too little faith and are terrified of entering into such an eternally important situation.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Mexican	Hot, Tamales, Too	6	Servings

INGREDIENTS

2		Fresh lemons, juiced
4		Garlic cloves, minced
1	T	Dried Mexican oregano
		crushed
2	T	Olive oil
		Salt
		Pepper, freshly ground
1		Whole Chicken, 3 To 3 1/2
		Pounds
		PLANTAIN AND PEPPER
		MOFONGO
4		Bacon, diced
1		Ripe plantain, peeled and
		cut into 1/2-inch cubes
2		Garlic cloves, peeled and
		chopped
1		Red pepper, seeded and
		chopped
1		Anaheim chile, seeded and
		chopped
1/2		Oregano, chopped
1/2	c	Chicken stock
2		Country bread, diced and
		dried
1	t	Salt
1/2	t	Pepper, freshly ground
1/2	c	Chicken stock

INSTRUCTIONS

           STUFFING:
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 Recipe By     : Too Hot
Tamales Show #6316  Posted to MC-Recipe Digest V1 #305  Date: Sat, 16
Nov 1996 10:30:25 -0600  From: Pat Asher <asher@mcs.com>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 153 Calories From Fat: 65 Total Fat: 7.4g Cholesterol: 1.2mg Sodium: 1375.5mg Potassium: 770.1mg Carbohydrates: 15.5g Fiber: 6g Sugar: 2.4g Protein: 10g