duckie ®

Cornish Hens With Oranges And Rice


Servings: 4 - 6 servings.


What you need:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 Cup apple-cider vinegar
1 Tablespoon Worcestershire sauce
1/2 Teaspoon paprika
1/4 Teaspoon Angostura bitters
1 Dash hot-pepper sauce
1 dried red chili pepper
1 jalapeno pepper
2 Cloves garlic -- minced
2 Cornish hens -- split in half
2 Cups hot cooked rice
1 1/2 Cups orange sections


Ready, set, cook!


1. In a large glass baking dish, combine the vinegar, Worcestershire
sauce, paprika, bitters and hot-pepper sauce.

2. Wearing rubber gloves to protect your hands, split both the dried
chili pepper and the jalapeno pepper in half and remove the seeds.

3. Finely chop both, then transfer to a mortar and pestle. Mash the
peppers and garlic into a paste. Add to the vinegar mixture and
combine.

4. Remove any visible fat from the hens, especially the cavity area.
Place
in the dish, turning pieces several times to coat with marinade.
Cover
and refrigerate overnight or up to 24 hours.

5. To cook, remove the hens from marinade and place on a broiler pan.
Broil
4 inches from the heat for 10 to 15 minutes per side, or until
juices run
clear when a fork is inserted in thickest part of the thigh.

6. Baste occasionally with remaining marinade. (If hens seem to darken
too
fast, move them further from the heat source.)

7. Serve with the rice and orange sections.


CHEF'S NOTES:
Cook the rice: Start cooking brown rice about 45 to 60 minutes
before serving.
If using white rice, start it 20 to 30 minutes before serving.


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