Ingredients Jump to Instructions ↓

  1. 1 package achiote paste

  2. 1/2 cup olive oil

  3. 1 teaspoon toasted cumin

  4. 1 teaspoon ground coriander

  5. 1 teaspoon Mexican oregano

  6. 5 tablespoons chopped garlic, divided

  7. 2 poussins or Cornish hens

  8. 4 large links hard, dried Spanish chorizo, diced

  9. 1 Spanish onion, diced

  10. 1 bunch mustard greens, cleaned, trimmed and roughly chopped

  11. 1/2 cup chicken stock

  12. 1 baking potato (russet) peeled, diced, and blanched

  13. 2 tablespoons sliced green olives Salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F. 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. 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.


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