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, 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 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
