Sweet Plantain and Pepper Stuffed Chicken

4 hours Prep: 0.5 hours Cook: 1.5 hours

101 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients


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

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 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.

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Nutrition Facts

Serving Size 111g

Amount per Serving

Calories 101 47% of calories from fat

	% 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%