Achiote Marinated Cornish Hens Stuffed with Chorizo and Mustard Greens (Aaron Sanchez) |
|
 |
Prep Time: 10 Minutes Cook Time: 70 Minutes |
Ready In: 80 Minutes Servings: 2 |
|
Ingredients:
1 package achiote paste |
1/2 cup olive oil |
1 teaspoon toasted cumin |
1 teaspoon ground coriander |
1 teaspoon mexican oregano |
5 tablespoons chopped garlic, divided |
2 poussins or cornish hens |
4 large links hard, dried spanish chorizo, diced |
1 spanish onion, diced |
1 bunch mustard greens, cleaned, trimmed and roughly chopped |
1/2 cup chicken stock |
1 baking potato (russet) peeled, diced, and blanched |
2 tablespoons sliced green olives |
salt and freshly ground pepper |
Directions:
1. Preheat the oven to 375 degrees F.
2. Combine in a food processor the achiote paste, olive oil, cumin, coriander, oregano, and 1 tablespoon garlic. Make sure to puree all these ingredients until it becomes a paste. Rub the marinade inside the Cornish hen cavities, underneath the skin, as well as outside. Allow the hens to marinade overnight, refrigerated.
3. Next day, heat up a large saute pan. Add the chorizo and cook until crispy, about 5 minutes. Add the onion and remaining 4 tablespoons garlic and cook for another 2 minutes. Add the mustard greens and deglaze with the chicken stock. Cook until greens have wilted, about 2 minutes, and then add the potato, green olives, and season, to taste, with salt and pepper. Once the stuffing has cooled, distribute it equally into the hens and place them on a sheet with a rack. Place in the oven for 1 hour.
|
|