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Achiote Marinated Baby Chickens
Stuffed with Chorizo and Mustard Greens recipe
courtesy Aaron Sanchez
1 package achiote paste
1/2 cup olive oil
1 teaspoon toasted cumin
1 teaspoon ground coriander
1 teaspoon Mexican oregano
2 Poussins or baby chickens
4 large links of hard dried Spanish chorizo
1 Spanish onion, diced
5 tablespoons garlic, chopped
1 bunch mustard greens, cleaned, trimmed and roughly chopped
1/2 cup chicken stock
1 Idaho potato, peeled, diced and blanched
2 tablespoons green olives, sliced
Salt and pepper
Combine in a food processor achiote paste, olive oil, cumin,
coriander, oregano and the 1 tablespoon of garlic. Make sure to
puree all these ingredients until it becomes a paste. Rub the
marinade inside the chicken cavities, underneath the skin, as well
as, outside. Allow the chickens to marinade overnight, refrigerated.
Next day, heat up a large saute pan. Add chorizo and cook for 5
minutes, until crispy, then add onion and 4 tablespoons of garlic
and cook for another 2 minutes. Add mustard greens and deglaze with
chicken stock. Cook for 2 minutes until greens have wilted, then add
potato, green olives and season to taste with salt and pepper. Once
the stuffing has cooled distribute it equally into the chickens and
place them on a sheet with a rack. Place in a preheated 375 degree
oven for 1 hour.
Yield: 4 servings
Cooking Time: 1 hours 15 minutes
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