Cuban Achiote-marinated Baby Chickens stuffed with Chorizo

Description
Contributed by World Recipes Y-Group

This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

Ingredients

 * 1 package achiote paste
 * ½ 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
 * ½ 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°F oven for 1 hour.