Place the achiote paste, cumin, olive oil, oregano, 1 tablespoon of garlic, and coriander in the food processor and blend well. Let the food processor turn them all into a paste-like substance.
1 package achiote paste, 1 tsp toasted cumin, ½ cup olive oil, Mexican oregano, 1 tbsp garlic, ground coriander
Marinate the chicken all over – both inside and outside. Leave in the fridge overnight.
Prepare the Stuffing:
Heat a large sauté pan and add some chorizos, before cooking for approximately 5 minutes.
4 links hard dried Spanish chorizo
Add onion and 4 tablespoons of garlic to the crispy chorizo and cook for another 2 – 3 minutes.
1 Spanish onion, 4 tbsp garlic
Deglaze the pan with chicken stock and add mustard greens. Cook for a further 2 minutes. Once the greens have wilted, add potatoes, green olives. Add salt and pepper for flavor.
1 bunch mustard greens, ½ cup chicken stock, 1 potato, 2 tbsp green olives, salt and pepper
Remove from stove and allow stuffing has cooled down
Bring it Togather:
Add stuffing mix in the chicken in equal measures.
Preheat your oven to 375 degrees Fahrenheit and cook for an hour.
Keyword Chicken
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