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Ingredients Jump to Instructions ↓

  1. MARINADE 2 fresh lemons -- juiced

  2. 4 garlic cloves -- minced

  3. 1 Tablespoon dried Mexican oregano -- crushed

  4. 2 Tablespoons olive oil

  5. Salt pepper -- freshly ground 1 Whole Chicken (3 To 3 1/2 Pounds)

  6. PLANTAIN AND PEPPER STUFFING (A.K.A. MOFONGO) 4 Slices bacon -- diced

  7. 1 Large ripe plantain -- peeled and cut into 1/2inch cubes 2 garlic cloves -- peeled and chopped

  8. 1 Small red pepper -- seeded and chopped

  9. 1 Anaheim chile -- seeded and chopped

  10. 1/2 Bunch oregano -- chopped

  11. 2 Slices country bread -- diced and dried

  12. 1 Teaspoon salt

  13. 1/2 Teaspoon pepper -- freshly ground

  14. 1/2 Cup chicken stock

  15. 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

  16. 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

  17. 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

  18. 1/2 hour or until the skin is golden brown and the chicken is cooked through. Yield :

  19. 6 servings Copyright,

  20. 1996, TV FOOD NETWORK, G.P., All Rights Reserved

  21. 11/13/96 show

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