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Ingredientes
- 1 tsp oil
- 4 x Cornish hens skinless
- 1 Tbsp. ancho chili pwdr
- 3 1/4 ounce lowfat chorizo diced
- 2 Tbsp. defatted chicken broth
- 2 c. defatted chicken broth
- 6 x cloves garlic diced
- 1/4 c. celery diced
- 1 med onion diced
- 4 c. carrot diced
- 1 x poblano chili pepper core
- 3 tsp minced herbs such as thyme or possibly sage or possibly cilantro
- 6 1/2 c. cornbread crumbled freshly grnd black pepper
Direcciones
- Cornbread: Use two 8.5-ounce. pkgs. corn muffin mix. Prepare with 1/4 c. egg substitute and 1/3 c. skim lowfat milk. Bake in 8 x 8-in. pans for 20 minutes.
- Cold.
- 1. Set oven to 450F.
- 2. Heat 1 teaspoon oil in a roasting pan. Place hens in roasting pan and dust with ancho pepper; roast 20 min. Reduce oven to 350F. Don't remove.
- 3. While hens are roasting, brown chorizo in a dry medium saute/fry pan; add in 2 tbsp. broth, garlic, celery, onion, carrot and diced poblano; saute/fry 3 minutes.
- 4. Transfer to a mixing bowl. Add in herbs, cornbread and 2 c. broth; mix well. Bake in 13 x 9-in. pan for 25 minutes. while hens continue to bake.
- 5. Remove cornbread and hens from oven. Halve hens and serve each half with 1 c. stuffing and Cranberrv-Mango Relish.
- Menu]
- TESTED: omitted chorizo, and compensated with a handful or possibly honey roasted peanuts - coarsely minced. 11/1996 Very filling, sweet stuffing.
- NOTES : Revised dec 96 and kept in Eating Again, see Cornish Hen with Vegetable Sauce on a Cornbread Muffin
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 8 servings | |
| Calories 603 | |
| Calories from Fat 318 | 53% |
| Total Fat 35.39g | 44% |
| Saturated Fat 9.5g | 38% |
| Trans Fat 0.02g | |
| Cholesterol 117mg | 39% |
| Sodium 998mg | 42% |
| Potassium 649mg | 19% |
| Total Carbs 44.1g | 12% |
| Dietary Fiber 7.0g | 23% |
| Sugars 9.67g | 6% |
| Protein 26.11g | 42% |
