SWEET
PLANTAIN AND PEPPER STUFFED CHICKEN
MARINADE:
2 fresh lemons, juiced
4 garlic cloves, minced
1 tablespoon dried Mexican oregano, crushed
2 tablespoons olive oil
Salt and freshly ground pepper
1 whole 3 to 31/2 pound chicken
PLANTAIN AND PEPPER STUFFING:
4 slices 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 slices country bread, diced and dried
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup 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 medium high heat, sauté 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:
Yield : 6 servings
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