*  Exported from  MasterCook  *

                Sweet Plantain And Pepper Stuffed Chicken

Recipe By     : Too Hot Tamales Show #6316
Serving Size  : 6    Preparation Time :0:00
Categories    : Too Hot Tamales

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Marinade:
   2                    Fresh lemons -- juiced
   4      cl            Garlic -- minced
   1      tb            Dried Mexican oregano -- crushed
   2      tb            Olive oil
                        Salt
                        Pepper -- freshly ground
   3 1/2  lb            Chicken (approximate)
                        Stuffing (A.K.A. Mofongo):
   4      sl            Bacon -- diced
   1      lg            Ripe plantain -- peeled and cut into
                        - 1/2" cubes
   2      cl            Garlic -- 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

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.

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°F. 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 


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