Cornish Hen stuffed with Congri Rice Recipe
You can watch the video at my youtube channel. My username is Yanolito.
Servings: 2 Servings
- For the cornish hen:
- 1 cornish hen
- 3 teaspoons of olive oil
- 4 oregano leaves
- 2 garlic cloves
- Salt and pepper
- For the rice
- 1 small onion, chopped
- 1 green pepper, chopped
- 1 sweet pepper, minced
- 3 cups rice (medium grain)
- 4 cups chicken broth
- 5 oregano leaves
- 1 can of black beans (16 oz)
- 3 garlic cloves
- Salt and pepper
We make small incisions in the hen and marinate it with these pounded ingredients inside and out the hen. I recommend you do this the day before and let the hen in the fridge.
It is important for rice cooker that at 180 °. Then with olive oil fry the onion, garlic, green pepper, oregano and stir-fry for about 5 minutes or until onions and peppers are clear and bright.
We add the black beans and fry for 1 minute more or less. Shaking well so all the ingredients known each other and became friends.
Add the chicken broth. Careful when adding the liquid. Remember that rice is already holding the juices of the other ingredients. Add it slowly until rice is just covered. (About 1/8” over)
Once the rice has absorbed the broth, we mix and separate the rice from the edges forming a small mountain, this is to avoid the rice stick to them and get smoked. Cover it and let it cook for about 15-18 minutes over low heat.
Once you have the rice ready (remember that we will not cook it completely) proceed to fill the hen. I also add butter... just because I like ;-).
In a skillet with olive oil and butter we sear the hen on both sides to medium-high heat. About 2-4 minutes per side.
Here is how it looks. I do it to seal the flavors of the marinate and give the hen an extra crispy.
After seared on both sides, we proceed to put it into a pre-heated oven to 325° for 1 hour and 45 minutes approximately.
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