Cuban Achiote-marinated Baby Chickens stuffed with Chorizo

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

 * 1) Combine in a food processor achiote paste, olive oil, cumin, coriander, oregano and the 1 tablespoon of garlic.
 * 2) Make sure to puree all these ingredients until it becomes a paste.
 * 3) Rub the marinade inside the Chicken cavities, underneath the skin, as well as, outside.
 * 4) Allow the chickens to marinade overnight, refrigerated.
 * 5) Next day, heat up a large sauté pan.
 * 6) Add chorizo and cook for 5 minutes, until crispy, then add Onion and 4 tablespoons of garlic and cook for another 2 minutes.
 * 7) Add mustard greens and deglaze with chicken stock.
 * 8) Cook for 2 minutes until greens have wilted, then add Potato, green olives and season to taste with salt and pepper.
 * 9) Once the stuffing has cooled distribute it equally into the chickens and place them on a sheet with a rack.
 * 10) Place in a preheated 375 oven for 1 hour.

Contributed by
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