RCI-MT.004.0336.001

Cuban Achiote-marinated Baby Chickens stuffed with Chorizo

Contributed by [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group] This Y-group is

nut-free
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Combine achiote paste, olive oil, toasted cumin, ground coriander, and Mexican oregano in a bowl to create a smooth marinade paste.
2
Pat dry the baby chickens with paper towels and season inside and out with salt and pepper.
5 minutes
3
Rub the achiote marinade generously over the exterior and inside the cavity of each baby chicken, reserving 2 tablespoons of marinade for later use.
4
Dice the hard dried Spanish chorizo into small cubes and heat in a skillet over medium heat until the fat renders and the chorizo is lightly crisped, about 5 minutes.
5
Add diced red onion and chopped garlic to the chorizo, stirring until softened and fragrant, about 3 minutes.
6
Stir in the roughly chopped mustard greens and cook until wilted, about 2 minutes.
2 minutes
7
Remove the chorizo mixture from heat and fold in the blanched diced potato and sliced green olives, then season with salt and pepper to taste.
8
Stuff each baby chicken cavity evenly with the chorizo and mustard green mixture, packing it gently without overfilling.
9
Preheat the oven to 425°F (220°C).
10
Place the stuffed chickens on a roasting pan, arrange them breast-side up, and drizzle with the reserved achiote marinade and chicken stock around the birds.
11
Roast for 50-60 minutes until the skin is deeply browned and the internal temperature reaches 165°F (74°C) at the thickest part of the thigh, basting with pan juices halfway through cooking.
55 minutes
12
Transfer the roasted chickens to a cutting board and rest for 5 minutes before serving with the pan drippings spooned over top.

What Makes This Variant Distinct

  • Original variant

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