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Cornish Hens Roasted with Chili Rub |
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Serves: 4
Print this Recipe
(Gallinitas al Horno de Chili)
Category: Duck, Game Hens, and Quail
Cornish hens are just the right size for a single serving. Chili Rub gives the little birds a great Mexican flavor. Serve with any number of salsas, such as Tomato and Corn Salsa, Pineapple Salsa, or Mango Salsa (see Salsas, Sauces, and Condiments). Add rice or beans to complete the plate.
3 tablespoons Chili Rub
3 cloves garlic (medium), pressed
1/2 teaspoon salt, or to taste
1 tablespoon fresh lime juice
3 tablespoons olive oil
4 Cornish hens (about 1 pound each), rinsed, excess fat removed from cavities, and patted dry
1. Prepare the chili rub and remove 3 tablespoons for seasoning the hens. (Store remaining rub for future use in a sealed plastic bag.) In a small bowl, mix the chili rub, garlic, salt, lime juice, and oil. Rub the mixture all over the hens. Place the hens breast up on a large rack in a roasting pan. Let stand at room temperature for 30 minutes.
2. Preheat the oven to 375°. Roast the hens 25 minutes; then turn the hens over and roast until golden, about 10 minutes. Once again turn the hens, breast up, and roast 12 to 15 minutes, or until the juices run clear when a thigh is pierced with the tip of a small sharp knife. Serve 1 hen per person.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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