Achiote marinated baby chickens stuffed with chorizo and mustard greens recipe

Step by Step

Step 1

Combine in a food processor achiote paste, olive oil, cumin, coriander, oregano, and the 1-tablespoon of garlic. Make sure to puree all these ingredients until 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.

Step 2

Next day, heat up a large saute pan. Add chorizo and cook for 5 minutes, until crispy, then add the onion and 4 tablespoons of garlic, and cook for another 2 minutes. Add mustard greens and deglaze with chicken stock. Cook for 2 minutes until greens have wilted, then add 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 F oven for 1 hour.

Ingredient

Mexican oregano

1 teaspoon 0.17 fl. ozs
Ground coriander

1 teaspoon 0.17 fl. ozs
Olive oil

2 cup 2 cup
Chicken stock

2 cup 2 cup
Garlic

5 tablespoons 5 tablespoons
Or baby chickens

2 poussins 2 poussins
Achiote paste

1 package 1 package
Links of hard dried spanish chorizo

4 large 4 large
Mustard greens

1 bunch 1 bunch
Toasted cumin

1 teaspoon 0.17 fl. ozs
Onion

1 spanish 1 spanish
Sliced green olives

2 tablespoons 2 tablespoons
Potato

1 baking 1 baking

Achiote marinated baby chickens stuffed with chorizo and mustard greens recipe

Step by Step

Step 1

Step 2

Ingredient

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