Pajaro De Pedro Recipe

Name: Pajaro De Pedro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup lime juice; ¼ cup orange juice; 1 teaspoon salt; 1 teaspoon ground black pepper; 8 Cornish hens; ½ cup lard or ½ cup canola oil; 8 slices Cuban bread or 8 slices French bread; 40 almonds, blanched and peeled; 8 onions, peeled and chopped; 3 garlic cloves, peeled and minced; ½ cup tomato sauce; 2 cups chicken broth; 1 cup dry red wine

Servings: persons

¼ cup lime juice
¼ cup orange juice
1 teaspoon salt
1 teaspoon ground black pepper
8 Cornish hens
½ cup lard or ½ cup canola oil
8 slices Cuban bread or 8 slices French bread
40 almonds, blanched and peeled
8 onions, peeled and chopped
3 garlic cloves, peeled and minced
½ cup tomato sauce
2 cups chicken broth
1 cup dry red wine

1
Combine the orange juice, lime juice, salt and pepper in a container (or zip lock bag) capable of marinating.
2
Add the birds, distribute the marinade and refrigerate for 2 hours.
3
In a large dutch oven, melt the lard or oil over medium heat.
4
Remove the birds from the marinade and dry them.
5
Discard the marinade.
6
Brown each of the birds in the dutch oven and then set them aside.
7
Fry the bread slices in the dutch oven until browned on both sides and set them aside on paper towels.
8
Using a mortar and pestle or food processor, mash the bread and the almonds into a paste and set aside.
9
Saute the onions until translucent, about 3 minutes.
10
Return the birds to the dutch oven.
11
Add the garlic and cook 2 minutes more.Stir in the tomato sauce, broth and wine.
12
Cover the pan, reduce the heat to low and simmer for about 2 hours, until the birds are tender.
13
Transfer the cooked birds to a serving dish and cover with foil to keep warm.
14
Stir the bread mixture into the pan juices and cook over low heat.
15
When the sauce has thickened, spoon it over and around the birds.
16
Serve and enjoy.

6634

kcal

Calories

537

Fat

305

Carbs

260

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: ¼ cup lime juice, ¼ cup orange juice, 1 teaspoon salt, 1 teaspoon ground black pepper, and more.

Yes, Pajaro De Pedro falls under the Soups & Stews 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.

Pajaro De Pedro

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