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- Rock Cornish Game Hens Stuffed with Chili Peppers
- (Pollo Rusponte Ripieno con Peperoni Chili)
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Ingredients:
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- 12-15 medium New Mexican Chili or Italian frying peppers
2 medium Rock Cornish Game Hens
6 cloves garlic, peeled and sliced very thinly
1/2 cup extra virgin olive oil
Salt and Pepper
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- Directions:
- Prepare the Peppers:
Although we specify New Mexican chili, any good chili or green Italian frying pepper can be used for this dish.
Place the peppers in deep pan, and turn the heat to medium high. Depending upon the size of the pan, you may have to cook the peppers in 2 or 3 batches.
The peppers are to be pan roasted without oil or seasonings.-
- Cook them until they are soft, and the skin blackens on much of the peppers. It will be necessary to turn the peppers 6-7 times in order to cook all sides equally.
As the peppers cook, remove them from the pan, place them in a stainless steel bowl and cover with a cloth towel. The resultant steam will loosen the skins and allow the peppers to be peeled easily.
Peel the peppers, removing most of the seeds.-
- Slice into long strips, mix with 1/4 cup of olive oil and garlic. Set aside.
Prepare the Hens:
Preheat the oven to 350° F.
Rinse the hens in cold water, and pat dry.-
- Salt the insides of each bird, then stuff each with as many peppers and garlic as will fit into the cavity.
Rub olive oil over each bird and then salt the outside surfaces.
Tie the legs and the wings to the bird with kitchen string.
Place breast down in a baking dish large enough to hold both hens, and any left over peppers. Be sure to place 3-4 peppers on top of each hen so that they will crisp when the birds are baked.
Bake for 1 hour, or until the juices of each bird run clear when pierced with a fork.
Serve immediately. Garnish each hen with the peppers in the baking dish along with any juices leftover. Serves 2 to 4.
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