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      RECIPE TITLE "Senora Sanchez's Roast Chicken with Plantain and Sausage Stuffing (Pollo al Horno con Relleno de Maduros y Chorizo)"
    recipe from Fiesta! A Celebration of Latin Hospitality Copyright © 1991 by Felipe Rojas-Lombar

    yields Serves 4 to 6time--- difficultyeasy

    Senora Sanchez is the wife of my ebullient Colombian butcher. He noticed my interest in culinary matters (I am the only gringa on the block who buys pig's feet, dried meat, and his excellent chorizo) and introduced me to his wife, Soledad, a well-known cook in the Colombian community. "The pollo is so sabroso, and you won't find this 'formula' in any book," she exclaimed, proud of her invention. She was right, the plantains make a great stuffing for the bird. They have the right starchy, lush texture, which doesn't disintegrate with slow cooking, and a striking flavor, which combines excellently with smoked meats or sausages. The same stuffing will also work with turkey just triple the amount. Serve this with Stir-Fried Greens with Chile and Annatto Oil.


    1. To prepare the chicken: In a mortar and pestle, pound the garlic to a paste together with the salt. Whisk in the oil and orange juice. Rub the chicken all over with this mixture and let it stand while you prepare the stuffing.

    2. To make the stuffing: Boil the plantains in salted water to cover until tender, about 10 to 15 minutes. Drain.

    3. Preheat the oven to 350 degrees F.

    4. In a large skillet, melt the butter over medium heat. Add the onions and cook, stirring, until wilted, about 5 minutes. Add the chorizo and cook until lightly browned. Pour off all but 2 tablespoons of the fat. Add the plantains, olives, and stock, and cook for 10 minutes, stirring until the plantains are soft. Season with salt to taste.

    5. Stuff the cavity of the bird with the stuffing and truss the bird.

    6. Place the chicken on a rack in a large roasting pan and roast until the juices run clear when you prick the thickest part of the thigh with a skewer, about 1 1/2 hours.

    7. Remove the stuffing from the chicken, transfer it to a bowl, and cover it with foil. Cover the chicken loosely with foil and let it stand for 10 minutes.

    8. Carve the chicken and serve accompanied by the stuffing.

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    book coverArt of South American Cookery (Hippocrene International Cookbook Series)
    "Parts of South America have very similar cookery styles. For example, many countries serve the classic dishes brought from their motherlands: Spain and Portugal. However, the locally available ingredients have naturally influenced and modified the cuisines of the individual countries. Chile, for example, has taken full advantage of its long coastline and superb fisheries to create some delectable seafood preparations. Notable is Chupe de Mariscos, a seafood soup-stew or chowder. Brazil, using the black beans of the country, has as its national dish Feijoada, made with beans and a variety of meats and spices. Argentina, a great meat country, combines meats with fruits and vegetables, resulting in a Carbonada. One of Peru's contributions to the art of good eating is a marvelous chicken-and-pepper dish called Aji de Pollo. Dishes with Salsa de Almendras, almond sauce, are familiar through large parts of South America, but reach a high point of deliciousness in Ecuador, where this sauce is served with shrimp, eggs, and almost anything the chef has available. You will find that cooking the South American way introduces a new type of cuisine into your menu. It offers a scope and excitement that will delight your family and guests." -from the author's Introduction
    More info
    book coverArt of South American Cooking
    As diverse as its history and as varied as the countries that make up the continent, South American cooking combines the agricultural greatness of the pre-Columbian native peoples--responsible for cultivating the potato, tomato, chile pepper, and corn--with the culinary traditions of later arrivals from Spain, Portugal, the west coast of Africa, Italy, and elsewhere to create a delicious cuisine of dimension and depth.
    Felipe Rojas-Lombardi presents a spectacular array of both innovative and traditional recipes. He begins each chapter with a discussion of how that particular food fits into the fabric of the meal. The more than 250 recipes include ceviches, escabeches, empanadas, tamales, soups, seafood, poultry, meat, vegetables and grains, and desserts; and finally there is a chapter on such basics as how to prepare eggless mayonnaise and corn beer, and how to clean squid. An enormously talented cook and teacher, Felipe brings North Americans the culinary diversity and great food of the continent to our south. More info


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