Pollos Rellenos or Stuffed Chickens is a Cuban recipe very popular in Cuba. It takes a little more work in the kitchen, but with good planning , it can be the center of a magnificate dinner.
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Pollos Rellenos Cubanos ~ Cuban Stuffed Chickens
- 2 Poussins or baby chickens
- 5 tbsp garlic chopped
- 4 links hard dried Spanish chorizo
- 2 tbsp green olives sliced
- 1 package achiote paste
- 1 Spanish onion diced
- 1 tsp toasted cumin ground coriander and Mexican oregano
- 1 bunch mustard greens trimmed, and roughly chopped
- 1 Idaho potato diced and balanced
- ½ cup olive oil
- ½ cup chicken stock
- salt and pepper to taste
- Place the achiote paste, cumin, olive oil, oregano, 1 tablespoon of garlic and coriander in the food processor and let it spin. Let the food processor turn them all into a paste-like substance.
- Marinate the chicken all over – both inside and outside. Leave in the fridge overnight.
- Heat a large sauté pan and add some chorizos, before cooking for approximately 5 minutes.
- Add onion and 4 tablespoons of garlic to the crispy chorizo and cook for another 2 – 3 minutes.
- Add you mustard green and deglaze with chicken stock. Cook for a further 2 minutes. Once the greens have wilted, add you potatoes, green olives. Add salt and pepper for flavor.
- Remove from stove and allow stuffing has cooled down
- Add stuffing mix in the chicken in equal measures.
- Preheat your oven to 375 degrees Fahrenheit and cook for an hour.
Did You Know?
Stuffing meat is a very old way of cooking. First mentioned during the Middle Ages in the Roman cookbook by Marcus Gavius Apicius, De Re Coquinaria, contains recipes for stuffed chicken, dormouse, hare, and pig.
Marcus Gavius Apicius is believed to have been a Roman gourmet and lover of luxury, who lived sometime in the 1st century AD, during the reign of Tiberius.
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