Adobo-Style Cornish Hens

Total Time:
40 min
10 min
30 min

4 servings

  • 1 cup jasmine rice
  • 2 Cornish game hens (1 1/2 to 1 3/4 pounds each)
  • Kosher salt and freshly ground pepper
  • 1/4 cup canola oil
  • 1 large onion, sliced
  • 5 cloves garlic, smashed
  • 2/3 cup low-sodium soy sauce
  • 1/4 cup sugar
  • 1/2 teaspoon black peppercorns
  • 2 bay leaves
  • 2 bunches scallions, trimmed
  • 1/4 cup white vinegar
  • Cook the rice as the label directs. Meanwhile, cut the hens in half with kitchen shears, cutting along one side of the breastbone; season with salt and pepper. Heat the canola oil in a large Dutch oven or pot over high heat. Add the hens, skin-side down, and cook until browned, about 5 minutes. Remove and set aside.

  • Pour off all but about 2 tablespoons oil from the pot. Add the onion and garlic; cook, stirring, until the onion is translucent, about 5 minutes. Return the hens to the pot, skin-side up; add 2 cups water, the soy sauce, sugar, peppercorns and bay leaves. Bring to a boil. Lay the scallions on top of the hens; cover and cook until the scallions are tender and the hens are cooked through, about 10 minutes.

  • Uncover the pot and add the vinegar (do not stir). Cook, uncovered, until the liquid is reduced by about two-thirds, 8 to 10 minutes. Remove the hens and scallions; discard the bay leaves from the pan sauce. Serve with the rice.

  • Photograph by Justin Walker

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