Achiote Marinated Baby Chickens Stuffed With Chorizo Recipe - Cooking Index
Achiote Marinated Baby Chickens Stuffed With Chorizo Recipe - Cooking Index
| 1 x | 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 | Hard dried Spanish chorizo links (large) | |
| 1 | Spanish onion - diced | |
| 5 tablespoons | Chopped garlic | |
| 1 x | Mustard greens - cleaned, trimmed, | |
| And roughly chopped | ||
| 1/2 cup | Chicken stock | |
| 1 | Baking potato, like russet - peeled, diced, | |
| And blanched | ||
| 2 tablespoons | Sliced green olives | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
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 the 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.
This recipe yields 4 servings.
Source:
MELTING POT with Aaron Sanchez - (Show # MP-1A10) - from the TV FOOD NETWORK
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