Adobo-Style Cornish Hens
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 652 calorie
- Total Fat
- 38 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 168 milligrams
- Sodium
- 1694 milligrams
- Carbohydrates
- 44 grams
- Dietary Fiber
- 3 grams
- Protein
- 35 grams
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
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
Directions
- 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.