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Ingredientes
- 1 pkt achiote paste
- 1/2 c. extra virgin olive oil
- 1 tsp toasted cumin
- 1 tsp grnd coriander
- 1 tsp Mexican oregano
- 2 x poussins or possibly baby chickens
- 4 lrg hard dry Spanish chorizo links
- 1 x Spanish onion diced
- 5 Tbsp. minced garlic
- 1 bn mustard greens cleaned, trimmed,
- and roughly minced
- 1/2 c. chicken stock
- 1 x baking potato, like russet peeled, diced,
- and blanched
- 2 Tbsp. sliced green olives
- Salt to taste
- Freshly-grnd black pepper to taste
Direcciones
- Combine in a food processor achiote paste, extra virgin olive oil, cumin, coriander, oregano, and the 1-Tbsp. of garlic. Make sure to puree all these ingredients till it becomes a paste. Rub the marinade inside the chicken cavities, underneath the skin, as well as, outside. Allow the chickens to marinade overnight, refrigerated.
- Next day, heat up a large saute/fry pan. Add in chorizo and cook for 5 min, till crispy, then add in the onion and 4 Tbsp. of garlic, and cook for another 2 min. Add in mustard greens and deglaze with chicken stock. Cook for 2 min till greens have wilted, then add in potato, green olives, and season to taste with salt and pepper.
- Once the stuffing has cooled, distribute it equally into the chickens and place them on a sheet with a rack. Place in a preheated 375 degree oven for 1 hour.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 275g | |
| Recipe makes 12 servings | |
| Calories 636 | |
| Calories from Fat 431 | 68% |
| Total Fat 47.96g | 60% |
| Saturated Fat 13.03g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 431mg | 18% |
| Potassium 579mg | 17% |
| Total Carbs 5.01g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.57g | 0% |
| Protein 43.9g | 70% |
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