Achiote Marinated Cornish Hens Stuffed with Chorizo and Mustard Greens

Total Time:
13 hr 20 min
10 min
12 hr
1 hr 10 min

2 servings

  • 1 package achiote paste
  • 1/2 cup olive oil
  • 1 teaspoon toasted cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon Mexican oregano
  • 5 tablespoons chopped garlic, divided
  • 2 poussins or Cornish hens
  • 4 large links hard, dried Spanish chorizo, diced
  • 1 Spanish onion, diced
  • 1 bunch mustard greens, cleaned, trimmed and roughly chopped
  • 1/2 cup chicken stock
  • 1 baking potato (russet) peeled, diced, and blanched
  • 2 tablespoons sliced green olives
  • Salt and freshly ground pepper
  • Preheat the oven to 375 degrees F.

  • Combine in a food processor the achiote paste, olive oil, cumin, coriander, oregano, and 1 tablespoon garlic. Make sure to puree all these ingredients until it becomes a paste. Rub the marinade inside the Cornish hen cavities, underneath the skin, as well as outside. Allow the hens to marinade overnight, refrigerated.

  • Next day, heat up a large saute pan. Add the chorizo and cook until crispy, about 5 minutes. Add the onion and remaining 4 tablespoons garlic and cook for another 2 minutes. Add the mustard greens and deglaze with the chicken stock. Cook until greens have wilted, about 2 minutes, and then add the potato, green olives, and season, to taste, with salt and pepper. Once the stuffing has cooled, distribute it equally into the hens and place them on a sheet with a rack. Place in the oven for 1 hour.

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