MARINADE
2 Fresh lemons, juiced
4 Garlic cloves, minced
1 tbsp Dried Mexican oregano, crushed
2 tbsp Olive oil
Salt
Pepper, freshly ground
1 Whole Chicken (3 To 3 1/2 Pounds)
PLANTAIN AND PEPPER STUFFING:
(MOFONGO)
4 slice 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 slice Country bread, diced and dried
1 tsp Salt
1/2 tsp Pepper, freshly ground
1/2 cup Chicken stock
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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 : 6 servings |
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