Sweet Plantain and Pepper Stuffed Chicken Matinade
Rating: 
|
Country: Belize
INGREDIENTS:
- 2 fresh lemons, juiced
- 4 garlic cloves, minced
- 1 tablespoon dried Mexican oregano, crushed
- 2 tablespoons olive oil
- Salt and freshly ground pepper
- 1 whole 3 to 31/2 pound chicken
METHOD / DIRECTIONS:
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.
|
Sweet Plantain and Pepper Stuffing
Country: Belize
INGREDIENTS
- 4 slices bacon, diced
- 1 large ripe plantain, peeled and cut into 1/2inch cubes
- 2 garlic cloves, peeled and chopped
- 1 small red pepper, seeded and chopped
- 1 Anaheim chili, seeded and chopped
- 1/2 bunch oregano, chopped
- 1/2 cup chicken stock
- 2 slices country bread, diced and dried
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup chicken stock
METHOD / DIRECTIONS:
Over medium high 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.
RECIPE NOTES:
Back to Recipe List...
This Recipe Not Right? Different people may make the same dish differently, even within the same country. If you have a different version, please submit your version of this recipe here to share it.
Back to Recipe List...
Recipe Section Home
| Add a Recipe
| Discuss Recipes & Cooking
| Request a Recipe
|
Section Home 
