Sweet Plantain And Pepper Stuffed Chicken
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Sweet Plantain And Pepper Stuffed Chicken
  Sweet    Pepper    Chicken  
Last updated 6/12/2012 12:58:43 AM. Recipe ID 21546. Report a problem with this recipe.
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      Title: Sweet plantain and pepper stuffed chicken
 Categories: Toohot
      Yield: 4 Servings
 
           MARINADE---
      2    Fresh lemons, juiced
      4    Garlic cloves, minced
      1 tb Dried Mexican oregano,
           Crushed
      2 tb Olive oil
           Salt and freshly ground
           Pepper
      1    Whole 3 to 31/2 pound
           Chicken
           PLANTAIN AND PEPPER STUFFING
           (A.K.A. MOFONGO)---
      4 sl Bacon, diced
      1 lg Ripe plantain, peeled and
           Cut into 1/2inch 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 Freshly ground pepper
    1/2 c  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
  
  




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Recipe ID 21546 (Apr 03, 2005)

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