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Plantain and Pepper Stuffing (Aka Mofongo)
4 sl Bacon; diced
1 lg Ripe plantain; peeled, and cut into 1/2" cubes
2 Garlic cloves; peeled and chopped
1 sm Red pepper; seeded and chopped
1 Anaheim chile; seeded and chopped
1/2 bn Oregano; chopped
1/2 c Chicken stock
2 sl Country bread; diced and dried
1 ts Salt
1/2 ts Freshly-ground black pepper
Over medium-high heat, saute the bacon until crisp. Remove from the pan.
Place the plantains in 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. This recipe yields enough stuffing for
a 3 to 4 pound chicken.
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