- garlic - 6 teeth
- Yellow Onion - 1/2 cup
- orange juice - 1 glass
- lime juice - 1/2 cup
- sugar - 2 teaspoons
- Ground Cumin - 1/2 Teaspoon
- dry oregano - 1 teaspoon
- lemon pepper - 1/2 teaspoonfuls
- black pepper - 1/2 teaspoonfuls
- salt - 1 teaspoon
- Cilantro - 1/4 Cups
- olive oil - 1 cup
- Chicken with stuffing: chicken - 2 pieces (1.2 kg each)
- banana - 3 pieces
- bacon stick - 1 piece
- brown sugar - 3 1/2 teaspoons
- garlic - 3 teeth
- dark rum - 1 / 4- 1/2 cup
- salt and pepper - - To taste
1. Finely chop the garlic. Grind the onion and chop the cilantro. In a mixer, mix onion, garlic, orange juice and lemon juice with seasons sugar, cumin, oregano, lemon, pepper, black pepper, salt and cilantro. Pour in the olive oil and mix until smooth. Divide the marinade between large plastic bags and put chicken into them, leave to marinate for 2 hours or overnight. Preheat the oven to 175 degrees. Line the baking tray with parchment paper. Trim the ends of bananas and bake in the oven for 15 to 20 minutes until the skin turns dark. 2. Remove from the oven and cool. When the bananas cool down, peel them, cut them and put them in a bowl. Skip the garlic through the press. Beat butter, brown sugar, garlic and rum in a small bowl. Add 3 teaspoons of the mixture to the bananas. With a fork or potato press, knead bananas and set aside. 3. Preheat the oven to 200 degrees. Remove the chicken from the marinade and dry it. Carefully separate the skin from the chicken, salt, fill the cavity with salt and pepper, then rub the rum mixture inside. 4. Fill the cavity with banana puree. Tie the legs with twine. 5. Lubricate outside with rum mixture and bake chicken in the oven for 45 minutes to 1 hour, periodically pouring rum glaze. If the chicken browns too fast, cover it with aluminum foil. 6. Allow chicken to cool for 10 minutes and serve.
Servings: 8