Achiote Marinated Baby Chickens Stuffed With Chorizo And Mustard Greens Recipes

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ACHIOTE MARINATED CORNISH HENS STUFFED WITH CHORIZO AND MUSTARD GREENS



Achiote Marinated Cornish Hens Stuffed with Chorizo and Mustard Greens image

Provided by Aarón Sánchez

Time 13h20m

Yield 2 servings

Number Of Ingredients 14

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

Steps:

  • 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.

ACHIOTE MARINATED QUAIL



Achiote Marinated Quail image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

3/4 cup or 5.5 ounces achiote paste
1 bottle or 8 ounces birch beer or root beer
1/4 cup cider or seasoned rice wine vinegar
1 teaspoon cumin seed, toasted and ground
1teaspoon coriander seed, toasted and ground
1 tablespoon Mexican oregano
1 teaspoon salt
Pepper
1/4 cup honey
1 teaspoon smoke oil or liquid smoke
1/4 cup olive oil
8 whole quail, Bobwhite preferred or European style, partially boned

Steps:

  • Whisk all marinade ingredients together and marinate quail for at least one hour or up to 12 hours. Grill over hot coals or in grill pan. May be browned and baked in a preheated 350 degree oven for 20 to 30 minutes. Pull thigh away from breast of bird to check doneness?.no red should be visible or pierce breast with fork or toothpick ?.juices should run clear. These are small birds and will dry out if overcooked.

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