Roasted Cornish Hens stuffed with Onion Rice! ????
Roasted Cornish Hens stuffed with Onion Rice and guava sauce!???? ????
Gallinitas rellenas con Arroz de cebolla y salsa de guayaba!
This recipe reminds me of my mother and my childhood, let me know how you like it if you enjoy it! Send pictures or tag us if you try it out. Use the hashtag #ChefTitosWorkshop ????????????
#CornishHens #Gallinitas #Relleno #PuertoRico #Cuba #Recipes #Food #Delicious #Recipes #Boricua #Nicaragua #LatinFood #Arroz
Recipe:
Roasted Cornish Hens
Ingredients:
6 Cornish hens
3 tbsp of salt
2 tsp of pepper
1 tsp of cumin
2 tsp of garlic
To prepare Cornish Hens:
1- Remove hens from packaging and wash under room temperature water, place in a cookie sheet on a rack to dry.
2- Dry hens with a paper towel, front, back, legs, and place back on dry rack.
3- Season with homemade adobo, salt, pepper, granulated garlic, and cumin.
4- Make sure to season all sides of the hens including the inside.
5- Set aside for at least 2 hours for the hens to marinate.
Onion Rice
Ingredients:
2 large onions, quartered
4 garlic cloves
2 tsp of salt
1 tsp of pepper
½ tsp of turmeric
1 tsp of paprika
4 ½ cups of chicken stock
3 cups of rice
½ cup of butter
Instructions:
1- In a blender place 1 cup of the chicken stock, garlic cloves and onions.
2- Puree for about a minute until it looks like a liquid, cream soup.
3- In a caldero, add a teaspoon of oil and a ¼ cup of butter over medium high heat, add creamed onion and cook until onions have caramelized a bit, they smell sweet and some of the stock has evaporated.
4- Add the rice, rest of the butter and spices. Stir until well incorporated.
5- Add the broth, reduce to a medium low uncovered.
6- Cook until all the stock has evaporated.
7- Remove from the heat and now we can begin stuffing the cornish game hens.
Cornish game hens stuffed with Onion Rice
Instuctions:
1- While the rice is cooking, place Cornish hens in the oven at 425 degrees, breast side down for 15-20 minutes.
2- After 20 minutes, get the Cornish hens out and carefully begin stuffing the onion rice into the cavity.
3- In the bottom of a clean pan, we are going to add a bit of olive oil and place the extra rice as a bed for the hens. Place stuffed hens on top of rice.
4- Roast at 350 degrees for 40 minutes or until hens are cooked through.
5- Remove from oven and rest for 15 minutes, serve with your favorite sides and enjoy!
Guava Gastrique
Ingredients:
½ cup of water
½ cup of rice wine vinegar
½ cup of guava paste
Pinch of salt
Pinch of black pepper
Pinch of cumin
1 tsp of lemon juice
1 tsp of butter
Instructions:
1- Place everything in a sauce pot on low heat, let the guava paste melt and stir frequently.
2- Once everything is melted and a syrup consistency, adjust seasonings.
How To Make the BEST Glazed Cornish Hens with Wild Rice Stuffing
If it's the holiday season, or even if it's not, you are probably trying to think of a new centerpiece for your family feast. These Cornish hens are glazed with an incredible ruby port reduction and baked with savory and sweet wild rice pilaf. And it couldn't be easier. Or more delicious. Perfect for a small gathering of two, but also fantastic for a large group. Amazing!
OTHER THANKSGIVING FEAST RECIPES:
Spatchcock Turkey:
Slow-Cooker Spiral Ham:
GLAZED CORNISH HENS WITH WILD RICE STUFFING INGREDIENTS:
For the Wild Rice Pilaf:
2¼ cups cooked wild rice blend (use chicken stock instead of water), cooked
3 tbsp unsalted butter, divided
4 oz pancetta, cubed
1 Granny Smith apple, peeled, cored, and cubed
1 cup chopped onion
1 cup chopped celery
3 cloves garlic, minced
1/2 cup dried cranberries
1 cup pecan, roughly chopped
2 tbsp fresh sage, chopped
1 tbsp fresh parsley, chopped
1 tsp Kosher salt
1/2 tsp black pepper
For the Hens:
4 1½ lbs Cornish hens
Salt and pepper
2 tbsp melted butter
For the Glaze:
1 cup Ruby port
2 tbsp melted unsalted butter
1/4 cup sugar
3 cinnamon sticks
6 whole cloves, cut in half, lengthwise
12 whole cloves
4 to 6 slices of fresh ginger
FULL RECIPE:
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Recipe Cornish Hens with Wild Rice Recipe
Recipe - Cornish Hens with Wild Rice Recipe
INGREDIENTS:
●1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
●2/3 cup milk
●1 cup (4 ounces) shredded cheddar cheese
●3 bacon strips
●1 cup finely chopped onion
●1/2 cup chopped green pepper
●4-1/2 cups cooked wild rice
●3 Cornish game hens (20 to 24 ounces each ), halved
●1 cup all-purpose flour
●1 teaspoon salt
●1/2 teaspoon paprika
●1/4 teaspoon pepper
●1/4 cup vegetable oil
●Minced fresh parsley
Thanksgiving For One | Cornish Game Hen With Wild Rice Dressing | Another WayneBite Video
Thanksgiving this year will be a challenge for many of us. Rather than the traditional big gatherings, some of us may be on our own or with just one other person. As a result, I’ve created a series of smaller sized, one person, dishes that you can enjoy. This first video is for the main course, a cornish game hen with a wild rice dressing. When I put together the wild rice recipe, I realized it was still a bit larger than I had anticipated. So, I’ve provided the ingredients as I shared them in the video and a half size version as well. I’ll be doing additional videos for a soup, two side dishes, and a pumpkin cheesecake for dessert. I hope you’ll check them out, too.
Cornish Game Hens with Rosemary, Garlic and Capers
serves 1
Ingredients
1 Cornish Game Hens
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Paprika
1 Rosemary Sprigs
1/4 Lemon, cut into wedges
1/2 tbl Unsalted Butter Butter
3 lg Garlic Cloves, peeled and split lengthwise
1/4 sm Yellow Onion, cut into 4 wedges (you can substitute shallots)
1 tbl Olive Oil
Basting
1/4 cu White Wine
1 tsp Dijon Mustard
1/2 cu Chicken stock
Sauce
2 tbl Unsalted Butter
1 tbl Alessi Capers, drained
Method
Preheat oven to 425˚F. Wash hen inside and out and then pat dry with paper towels. Season the insides with salt and pepper and stuff the cavity with lemon wedge, a rosemary sprig, and 1/2 tablespoon of Butter.
Rub the outside of the hen with half of the olive oil. Loosely tie the legs together with kitchen twine. Sprinkle the surface with a little salt and pepper, and 1/2 teaspoon of paprika. Place the hen in a roasting pan. Toss onions and garlic in a teaspoon of olive oil and add to pan. Roast for 25 minutes. Meanwhile, mix the wine, dijon and remaining olive oil in a bowl. Spoon the basting sauce over hens and reduce the heat to 375˚F. Basting at least twice during the next step, roast the hens for an additional 20-25 minutes or until the internal temperature of the hens reach 165˚F and the juices run clear. Remove the hen from oven, draining any cavity liquid back into the pan. Set the hen on tray, remove the kitchen twine, and loosely cover with aluminum to keep warm.
Strain the pan juices into a saucepan. Bring to a boil and then lower the heat and high simmer until sauce thickens, about 3-5 minutes. Whisk in butter and capers until blended. Spoon sauce over hen and serve with wild rice dressing.
Wild Rice with Mushrooms and Almonds
serves 2-3 (Half version of this recipe listed below as well)
Ingredients (Full Version)
1/2 cu Wild Rice
1 tbl Butter
1 tsp Olive Oil
1/2 sm Yellow Onion, chopped, about 1/2 cup
1 Celery Stalk, thinly sliced
4 oz Baby Bella Mushrooms, thinly socked
1/4 cu Chicken Stock
3 dried Apricots, thinly sliced
1 tsp Fresh Thyme, minced
1/2 cu Slivered Almonds
1 tbl Fresh Chives, chopped
1/2 tsp Salt
1/4 tsp Black Pepper
Ingredients (Half Version)
1/4 cu Wild Rice
1/2 tbl Butter
1 tsp Olive Oil
1/4 sm Yellow Onion, chopped, about 1/4 cup
1/2 Celery Stalk, thinly sliced
2 oz Baby Bella Mushrooms, thinly socked
2 tbl cu Chicken Stock
2 dried Apricots, thinly sliced
1/2 tsp Fresh Thyme, minced
1/4 cu Slivered Almonds
1 tsp Fresh Chives, chopped
1/4 tsp Salt
1/8 tsp Black Pepper
Method
Place wild rice in a medium size pot. Cover with water by about 4” and bring to a boil. Boil for 40 minutes until rice opens up. Be sure rice is covered with water throughout the boiling process. Drain, rinse in cold water and drain again. Set aside.
Heat butter and olive oil and butter in a medium sized saucepan. Add onions and sauté for 2 minutes and add celery. Sauté for an additional 3 minutes and add mushrooms and thyme. Sauté for an additional 3 minutes and add chicken stock, apricots, rice, salt, and pepper. Sauté until moisture cooks down. Remove from heat and add almonds. Stir to combine and transfer to a serving bowl. Top with chives.
Lori’s Kitchen - Cornish game hens with wild rice stuffing
#cornishhen #game Perfect oven baked cornish game hen
Welcome back Wowz Family!
We're back at it again family! Cornishhens or cornish game hens are an excellent option for fancy dinner , thanksgiving or just for fun.. So let's get started!
INGREDIENTS:
1tbsp of Parsley flakes
1tbsp garlic powder
1tbsp paprika
1tbsp black pepper
1tbsp lemon pepper
1tbsp chicken bouillon powder
2 tbsp of lemon juice
2tbsp of my homemade green seasoning paste which consist of fresh herbs such as parsley, thyme, scallions, bell pepper(color of your choice), shallots, olive oil..
To make your seasoning paste blend all of the fresh herbs I mentioned with your olive oil then mix it all in with the seasoning powders mentioned above including the lemon juice to marinate your poultry.. set your oven to 375 for 35-45 mins, cover with an aluminum so your bird(s) can cook evenly and thoroughly.
Once your bird(s) is fork tender , uncover and let it brown to your desired liking.
Feel free to add in the veggies of your choice while it's browning...
.
.
Ingredients for green seasoning paste( épis)
*Olive oil
*2 bunches of parsley
*3-4 scallions or green onions
*Assorted bell peppers( I prefer mine on the greener side, so I use green, red and yellow)
*fresh thyme
*6-7 black cloves
*4-6 shallots
*feel free to add habenero peppers (optional)
*3-4 bouillon cubes
PLEASE BE SURE TO WASH YOUR HERBS UNDER RUNNING WATER TO GET RID OF DIRT AND DEBRIS!
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