Adobo Roasted Cornish Hens [RECIPES] - Page 2

For many turkey is not the choice for thanksgiving dinner. Here is alternative that is just as tasty!

Adobo Roasted Cornish Hens

Ingredients

12 cloves garlic

1 teaspoon salt

¼ cup fresh cilantro

1½ tablespoon whole black peppercorns

5 tablespoons chilies in adobo

3 tablespoons olive oil

3 tablespoons apple cider vinegar

3 Cornish hens, split with backbones removed

Directions

1. Preheat oven to 450°F.
2. In a blender, combine all ingredients except the hens and purée until smooth. Rub the mixture on the hens under the skin and inside the cavities, then rub the rest of the mixture on top of the skin.
3. Place hens in a large, sealable plastic bag and pour adobo mixture over them. Seal the bag, pressing out extra air, and place it in a bowl or shallow dish.
4. Marinate hens, chilled, turning bag once or twice, at least 2 hours and up to 12.
5. Arrange hens skin side up in a 13x9x2” baking pan, and pour marinade around them. Bake hens on middle rack for 20 to 25 minutes, or until just cooked through.Adobo Roasted Cornish Hens Ingredients 12 cloves garlic 1 teaspoon salt ¼ cup fresh cilantro 1½ tablespoon whole black peppercorns 2 tablespoons juice from a sour orange 5 tablespoons chilies in adobo 3 tablespoons olive oil 3 tablespoons apple cider vinegar 3 Cornish hens, split with backbones removed Directions Preheat oven to 450°F. In a blender, combine all ingredients except the hens and purée until smooth. Rub the mixture on the hens under the skin and inside the cavities, then rub the rest of the mixture on top of the skin. Place hens in a large, sealable plastic bag and pour adobo mixture over them. Seal the bag, pressing out extra air, and place it in a bowl or shallow dish. Marinate hens, chilled, turning bag once or twice, at least 2 hours and up to 12. Arrange hens skin side up in a 13x9x2” baking pan, and pour marinade around them. Bake hens on middle rack for 20 to 25 minutes, or until just cooked through.Adobo Roasted Cornish Hens Ingredients 12 cloves garlic 1 teaspoon salt ¼ cup fresh cilantro 1½ tablespoon whole black peppercorns 2 tablespoons juice from a sour orange 5 tablespoons chilies in adobo 3 tablespoons olive oil 3 tablespoons apple cider vinegar 3 Cornish hens, split with backbones removed Directions Preheat oven to 450°F. In a blender, combine all ingredients except the hens and purée until smooth. Rub the mixture on the hens under the skin and inside the cavities, then rub the rest of the mixture on top of the skin. Place hens in a large, sealable plastic bag and pour adobo mixture over them. Seal the bag, pressing out extra air, and place it in a bowl or shallow dish. Marinate hens, chilled, turning bag once or twice, at least 2 hours and up to 12. Arrange hens skin side up in a 13x9x2” baking pan, and pour marinade around them. Bake hens on middle rack for 20 to 25 minutes, or until just cooked through.

Chef Richard Ingraham was raised in Miami and has been a food enthusiast since an early age.  He trained at the Culinary Institute of Atlanta and his professional experiences have ranged from restaurant work to his current position as a private chef cooking for athletes and celebrities. During the day Chef Ingraham is a private chef, but at night he’s a busy dad. He is passionate about the time he spends in the kitchen and he believes in creating simple, delicious, and affordable meals for family and friends. In 2012, Chef Ingraham joined in First Lady Michelle Obama’s Chefs Move 2 Schools White House Initiative to encourage healthier eating habits among our country’s youth.

More recipes and tips can be found at www.ThanksgivingMishaps.com