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| marinade | |||
| 2 | each | lemons | fresh, juiced |
| 4 | each | garlic cloves | minced |
| 1 | tablespoon | mexican oregano | crushed |
| 2 | tablespoons | olive oil | |
| 1 | x | salt | |
| 1 | x | black pepper | freshly ground |
| 1 Wh | each | chicken | whole (3-3 1/2 pounds) |
| Plantain and pepper stuffing (a.k.a. "mofongo") | |||
| 4 | each | bacon | slices, diced |
| 1 | each | plantain | large, cut into 1/2-inch cubes |
| 2 | each | garlic cloves | peeled and chopped |
| 1 | each | sweet red bell pepper | small, seeded and diced |
| 1 | each | anaheim chilies | seeded and chopped |
| 1/2 | bunch | oregano | chopped |
| 1/2 | cup | chicken broth | |
| 2 | slices | bread | country style, diced and dried |
| 1 | teaspoon | salt | |
| 1/2 | teaspoon | black pepper | freshly ground |
| 1/2 | cup | chicken broth | |
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 mediumhigh 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.
| % Daily Value* | |
| Total Fat 5.0g | 8% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 510mg | 21% |
| Total Carbohydrate 13.0g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 13% | Vitamin C | 72% | |
| Calcium | 4% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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What comes to mind when you think of French cuisine? Lavish food? Cream and butter? Red wine? Pastry? Big price tag? There are many facets...
it was top notch! I however added sliced fresh mushrooms and that was very good too.
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