Chicken with Corn Stuffing
4 servings

1 whole chicken, 3 1/2 pounds
2 Tbsp butter
1/2 cup chopped onion
1/2 cup finely chopped green pepper
1/4 cup chopped celery
1 jar (2 ounces) drained, diced pimentoes
2 cups corn - fresh, frozen or canned
Red pepper sauce
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp oil

Preheat oven to 450

In a large skillet, melt butter. Saute onion, green pepper and celery until softened. Stir in pimentoes, corn and red pepper sauce to taste, thyme, salt and pepper.
Stir, cooking for a few minutes

Stuff chicken with corn mixture. Close opening.

Rub chicken with oil. Sprinkle with more thyme, black pepper and red pepper sauce
Place on a roasting rack in a shallow pan

Turn oven heat to 350

Roast 1 and 1/2 hours. Baste with pan juices