Sweet Plantain And Pepper Stuffed Chicken
| 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>
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”
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