Pollo Relleno Cubano ~ Cuban Stuffed Chicken
This Cuban recipe is ideal for family dinners or for an important events.
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Ingredients
For the Maranade:
- 1 package achiote paste
- 1 tsp toasted cumin
- ½ cup olive oil
- Mexican oregano
- 1 tbsp garlic chopped
- ground coriander
- 2 poussins small chickens
For the Stuffing:
- 4 links hard dried Spanish chorizo
- 1 Spanish onion diced
- 4 tbsp garlic
- 1 bunch mustard greens trimmed, and roughly chopped
- ½ cup chicken stock
- 1 potato diced and balanced
- 2 tbsp green olives sliced
- salt and pepper to taste
Instructions
Prepare the Marinade Sauce:
- 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.
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