Cuban Achiote-marinated Baby Chickens stuffed with Chorizo
Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mexican Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 package achiote paste
- 1/2 cup olive oil
- 1 teaspoon toasted cumin
- 1 teaspoon ground coriander
- 1 teaspoon Mexican oregano
- 2 baby chickens
- 4 large links of hard dried Spanish chorizo
- 1 red onion, diced
- 5 tablespoons garlic, chopped
- 1 bunch mustard greens, cleaned, trimmed and roughly chopped
- 1/2 cup chicken stock
- 1 large potato, peeled, diced and blanched
- 2 tablespoons green olives, sliced
- Salt and pepper
Directions
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.
Next day, heat up a large sauté pan.
Add chorizo and cook for 5 minutes, until crispy, then add 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 oven for 1 hour.