Achiote Marinated Baby Chickens Stuffed with Choriz

Name: Achiote Marinated Baby Chickens Stuffed with Chorizo and Mustard Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package achiote paste; 1/2 cup olive oil; 1 teaspoon toasted cumin; 1 teaspoon ground coriander; 1 teaspoon Mexican oregano; 2 poussins or baby chickens; 4 large links of hard dried Spanish chorizo; 1 Spanish onion, diced; 5 tablespoons garlic, chopped; 1 bunch mustard greens, cleaned, trimmed and roughly chopped; 1/2 cup chicken stock; 1 baking potato, like russet, peeled, diced and blanched; 2 tablespoons sliced green olives; Salt and pepper

Servings: persons

1 package achiote paste
1/2 cup olive oil
1 teaspoon toasted cumin
1 teaspoon ground coriander
1 teaspoon Mexican oregano
2 poussins or baby chickens
4 large links of hard dried Spanish chorizo
1 Spanish onion, diced
5 tablespoons garlic, chopped
1 bunch mustard greens, cleaned, trimmed and roughly chopped
1/2 cup chicken stock
1 baking potato, like russet, peeled, diced and blanched
2 tablespoons sliced green olives
Salt and pepper

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 saute pan.
6
Add chorizo and cook for 5 minutes, until crispy, then add the 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 degree F oven for 1 hour.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 package achiote paste, 1/2 cup olive oil, 1 teaspoon toasted cumin, 1 teaspoon ground coriander, and more.

Yes, Achiote Marinated Baby Chickens Stuffed with Chorizo and Mustard Greens falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Achiote Marinated Baby Chickens Stuffed with Chorizo and Mustard Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions