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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.

      RECIPE METHOD

    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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