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CATEGORY CUISINE TAG YIELD
Meats Cornish Entreé, Poultry 8 Servings

INGREDIENTS

1 t Oil
4 Cornish hens, skinless
1 T Ancho chili powder
3 1/4 oz Chorizo, diced
2 T Defatted chicken broth
2 c Defatted chicken broth
6 Cloves garlic, diced
1/4 c Celery, diced
1 Onion, diced
4 c Carrot, diced
1 Poblano chili pepper, core
3 t Chopped herbs, thyme sage
cilantro
6 1/2 c Cornbread, crumbled
Freshly ground black pepper

INSTRUCTIONS

1996    
Cornbread:  Use two 8.5-oz. packages corn muffin mix. Prepare with  1/4
c. egg substitute and 1/3 c. skim milk. Bake in 8 x 8-in. pans  for 20
min. Cool.  Set oven to 450F. Heat 1 tsp. oil in a roasting pan. Place
hens in  roasting pan and dust with ancho pepper; roast 20 minutes.
Reduce  oven to 350F. Do not remove. While hens are roasting, brown
chorizo  in a dry medium saute pan; add 2 tbsp. broth, garlic, celery,
onion,  carrot and diced poblano; saute 3 min. Transfer to a mixing
bowl. Add  herbs, cornbread and 2 c. broth; mix well. Bake in 13 x
9-in. pan for  25 min. while hens continue to bake. Remove cornbread
and hens from  oven. Halve hens and serve each half with 1 c. stuffing
and  Cranberrv-Mango Relish.  [Serves 8. 473 cals, 16.1g fat;  Pat H.
McRecipe 1996:  see  Thanksgiving Menu] Recipe By     : Bobby Flay and
Holly McCord, Nov  Posted to CHILE-HEADS DIGEST V3 #140  Date: Fri, 25
Oct 1996 10:30:03 -0400  From: kmeade@ids2.idsonline.com (The Meades)

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 429
Calories From Fat: 260
Total Fat: 28.7g
Cholesterol: 179.7mg
Sodium: 293.2mg
Potassium: 690.4mg
Carbohydrates: 8.6g
Fiber: 2.2g
Sugar: 3.7g
Protein: 32.5g


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