Sweet Plantain And Pepper Stuffed Chicken
Serves: 5
Callie Medhurst
1 January 1970
Based on User reviews:
46
Spice
56
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Olive Oil1 tsp
Salt910 g
Chicken1 small
Red Pepper (seeded and chopped)1 cup
Chicken Stock1 tsp
Pepper (freshly ground)Directions:
1
To make the marinade: In a small bowl, combine the juice of the lemons, garlic, dried oregano, olive oil, salt and pepper
2
Rub all over the chicken and allow it to set in the refrigerator 1 to 2 hours
3
To make the stuffing: Over medium-high heat, saute the bacon until crisp
4
Remove from the pan
5
Place the plantains to the pan and cook until lightly browned
6
Add the garlic, peppers and oregano and cook 2 to 3 minutes more
7
Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes
8
Add the bread, salt and pepper
9
Stir gently to combine
10
Preheat the oven to 350 degrees
11
Remove the chicken from the refrigerator and stuff it with the plantain pepper mixture
12
Tie the legs together and place on a rack in a roasting pan, breast side down
13
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