Achiote Marinated Cornish Hens Stuffed with Chorizo and Mustard Greens

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  • Level: Easy
  • Total: 13 hr 20 min
  • Prep: 10 min
  • Inactive: 12 hr
  • Cook: 1 hr 10 min
  • Yield: 2 servings
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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


  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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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