Achiote Marinated Cornish Hens Stuffed with Chorizo and Mustard Greens

Ingredients

• 1 package achiote paste 
• 1  baking potato diced peeled (russet)
• 0.5 cup chicken stock see 
• 2  cornish game hens 
• 1 teaspoon cumin toasted
• 5 tablespoons garlic divided chopped
• 2 tablespoons olives green sliced
• 1 teaspoon ground coriander 
• 1 bunch mustard greens cleaned trimmed roughly chopped
• 0.5 cup olive oil 
• 1  onion diced spanish
• 1 teaspoon mexican oregano 
• 2 servings salt and pepper freshly ground
• 4 large links chorizo dried diced spanish hard

Equipment

• food processor
• frying pan
• oven

Directions

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