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Achiote Marinated Baby Chickens Stuffed With Chorizo

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 packet  Achiote paste
1/2 cup 118mlOlive oil
1 teaspoon 5mlToasted cumin
1 teaspoon 5mlGround coriander
1 teaspoon 5mlMexican oregano
2   Poussins or baby chickens
4   Hard dried Spanish chorizo links (large)
1   Spanish onion - diced
5 tablespoons 75mlChopped garlic
1   Mustard greens - cleaned, trimmed, And roughly chopped
1/2 cup 118mlChicken stock
1   Baking potato, like russet - peeled, diced, And blanched
2 tablespoons 30mlSliced 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.

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


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