| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Too, Hot, Tamales |
6 |
Servings |
INGREDIENTS
| 2 |
|
Fresh lemons; juiced |
| 4 |
|
Garlic cloves; minced |
| 1 |
tb |
Dried Mexican oregano; crushed |
| 2 |
tb |
Olive oil |
|
|
Salt |
|
|
Pepper; freshly ground |
| 1 |
|
Whole Chicken (3 To 3 1/2 Pounds) |
|
|
PLANTAIN AND PEPPER STUFFING: |
|
|
(MOFONGO) |
| 4 |
sl |
Bacon; diced |
| 1 |
lg |
Ripe plantain; peeled and cut into 1/2-inch cubes |
| 2 |
|
Garlic cloves; peeled and chopped |
| 1 |
sm |
Red pepper; seeded and chopped |
| 1 |
|
Anaheim chile; seeded and chopped |
| 1/2 |
bn |
Oregano; chopped |
| 1/2 |
c |
Chicken stock |
| 2 |
sl |
Country bread; diced and dried |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper; freshly ground |
| 1/2 |
c |
Chicken stock |
INSTRUCTIONS
MARINADE
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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