Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Sweet Plantain and Pepper Stuffed Chicken
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 385
- Total Fat
- 24
- Saturated Fat
- 7
- Carbohydrates
- 23
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 19
- Cholesterol
- 70
- Sodium
- 491
Ingredients
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 (A.K.A. Monfongo):
4 slices bacon, diced
1 large ripe plantain, peeled and cut into 1/2-inch 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
Directions
- 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, saute 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.