Preparation

heat the oil and sauté the onion and garlic and fry for a minute, add the chopped peppers and cook one more minute. add the meat, season with the oregano, salt, wine, sauce. let it dry a bit and add the other ingredients. let cool to make the filling.

thing where he filled in. tie the already stuffed neck. cross the wings back, tie the thighs and brush the chicken or turkey with mustard and butter before roasting.
To prevent the wings and thighs from drying out, cover them with aluminum foil for 1 hour.

uncover later to brown.
served hot with salad

Ingredients

  • 1 4- to 5-pound chicken
  • 6 cloves of garlic
  • 1 teaspoon oregano
  • 2 lemons
  • 2 cds. of salt
  • 1/4 lb. smooth pork
  • 2 cds. butter or oil
  • 3 cds. chopped onion
  • 1 teaspoon minced garlic
  • 1/8 cup of tomato puree
  • 2 cds. chopped green chili peppers
  • 3/4 of cup of minced pork or chicken
  • 1/4 teaspoon oregano
  • 1 cup of Malaga wine
  • 1 boiled egg
  • 2 cds. seedless raisins
  • olives
  • capers
  • salt to taste