Sweet Plantain and Pepper Stuffed Chicken Recipe

Name: Sweet Plantain and Pepper Stuffed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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 chile, 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

Servings: persons

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
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 chile, 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

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 mediumhigh 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.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 fresh lemons, juiced, 4 garlic cloves, minced, 1 tablespoon dried Mexican oregano, crushed, 2 tablespoons olive oil, and more.

Yes, Sweet Plantain and Pepper Stuffed Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Plantain and Pepper Stuffed Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions