Achiote Marinated Baby Chickens Stuffed With Chorizo

Recipe Ingredients

1 packet		Achiote paste
1/2 cup	118ml	Olive oil
1 teaspoon	5ml	Toasted cumin
1 teaspoon	5ml	Ground coriander
1 teaspoon	5ml	Mexican oregano
2		Poussins or baby chickens
4		Hard dried Spanish chorizo links (large)
1		Spanish onion - diced
5 tablespoons	75ml	Chopped garlic
1		Mustard greens - cleaned, trimmed, And roughly chopped
1/2 cup	118ml	Chicken stock
1		Baking potato, like russet - peeled, diced, And blanched
2 tablespoons	30ml	Sliced green olives
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

Source:
"MELTING POT with Aaron Sanchez - (Show # MP-1A10) - from the TV FOOD NETWORK"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.