Achiote Marinated Baby Chickens Stuffed With Chorizo Recipe

• 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

1. Combine in a food processor achiote paste, extra virgin olive oil, cumin, coriander, oregano, and the 1-Tbsp.
2. of garlic.
3. Make sure to puree all these ingredients till it becomes a paste.
4. Rub the marinade inside the chicken cavities, underneath the skin, as well as, outside.
5. Allow the chickens to marinade overnight, refrigerated.
6. Next day, heat up a large saute/fry pan.
7. Add in chorizo and cook for 5 min, till crispy, then add in the onion and 4 Tbsp.
8. of garlic, and cook for another 2 min.
9. Add in mustard greens and deglaze with chicken stock.
10. Cook for 2 min till greens have wilted, then add in potato, green olives, and season to taste with salt and pepper.
11. Once the stuffing has cooled, distribute it equally into the chickens and place them on a sheet with a rack.
12. Place in a preheated 375 degree oven for 1 hour.
13. This recipe yields 4 servings.

extra virgin olive oil, cumin, coriander, oregano, poussins, onion, garlic, chicken stock, baking potato, blanched, green olives, salt, freshlygrnd black pepper

Taken from cookeatshare.com/recipes/achiote-marinated-baby-chickens-stuffed-with-chorizo-62324 (may not work)