Achiote Marinated Baby Chickens Stuffed With Chorizo And Mustard Greens
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Olive Oil1 tsp
Cumin (toasted)1 tsp
Ground Coriander1 tsp
Mexican Oregano5 tbsps
Garlic (chopped)1 cup
Chicken Stock2 tbsps
Green Olive (sliced)1
SaltDirections:
1
Combine in a food processor achiote paste, olive oil, cumin, coriander, oregano, and the 1-tablespoon of garlic
2
Make sure to puree all these ingredients until it becomes a paste
3
Rub the marinade inside the chicken cavities, underneath the skin, as well as, outside
4
Allow the chickens to marinade overnight, refrigerated
5
Next day, heat up a large saute pan
6
Add chorizo and cook for 5 minutes, until crispy, then add the onion and 4 tablespoons of garlic, and cook for another 2 minutes
7
Add mustard greens and deglaze with chicken stock
8
Cook for 2 minutes until greens have wilted, then add potato, green olives, and season to taste with salt and pepper
9
Once the stuffing has cooled, distribute it equally into the chickens and place them on a sheet with a rack
10
Place in a preheated 375 degree F oven for 1 hour