Sweet Plantain And Pepper Stuffed Chicken

Course : BBQ
Serves: 6
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2 medium fresh lemons -- juiced
4 cloves garlic -- minced
1 teaspoon dried Mexican oregano -- crushed
2 tablespoons olive oil
1 teaspoon Salt
1 teaspoon pepper -- freshly ground
3 1/2 pound Chicken
4 slices bacon -- diced
1 medium ripe plantain -- peeled and, cut -- into 1/2 in cubes
2 cloves garlic -- peeled and chopped
1 medium red pepper -- seeded and chopped
1 medium Anaheim chile -- seeded and chopped
1/2 tablespoon oregano -- chopped
1/2 cup chicken stock
2 loaves country bread -- diced and dried
1 teaspoon salt
1/2 teaspoon pepper -- freshly ground
1/2 cup chicken stock

Preparation / 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 medium high heat, saut‚ 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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