Sweet Plantain And Pepper Stuffed Chicken

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Chicken - whole
1		Plantain And Pepper Stuffing - see * Note
		Marinade
2		Fresh lemons - juiced
4		Garlic cloves - minced
1 tablespoon	15ml	Dried Mexican oregano - crushed
2 tablespoons	30ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Plantain And Pepper Stuffing (A.K.A. Mofongo)" recipe which is included in this collection.

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.

Preheat the oven to 350 degrees.

Remove the chicken from the refrigerator and stuff it with the Plantain And Pepper Stuffing 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.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6316 broadcast 11-13 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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