Ancho and chipotle chili peppers are available in the spice section of most grocery stores. They add the heat, so if you use the chili powder alternative, you may want to add a pinch of cayenne pepper.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2007
- 4 Cornish hens about 12 oz/375 g each
Southwest Chili Rub:
- 2 tablespoons ground ancho chili pepper
- 2 tablespoons ground chili powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon ground chipotle chili pepper
- 1 teaspoon ground chili powder
- 1 teaspoon salt
- 1 teaspoon celery salt
- 1 teaspoon pepper
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic minced
MethodSouthwest Chili Rub: In small bowl, mix ancho chili pepper, oregano, cumin, chipotle chili pepper, salt, celery salt and pepper; stir in oil and garlic. Set aside.
Using kitchen shears, cut each Cornish hen down each side of backbone; remove backbone and save for stock. Turn hen breast side up; press firmly on breastbone to flatten. Cut through breastbone in half. Trim ends of wings; trim excess fat and skin.
Place hens, skin side up, on foil-lined rimmed baking sheet. Rub spice mixture all over hens. Cover and refrigerate for 30 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Transfer to rack in roasting pan. Pour 1 cup (250 mL) water into pan. Roast in 375°F (190°C) convection or conventional oven for 30 minutes; baste. Roast until meat thermometer inserted into thickest part of thigh registers 185°F (85°C), 20 to 25 minutes in convection oven, 30 to 35 minutes in conventional oven. Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.) Cut into pieces.
Nutritional facts Per serving: about
- Sodium 411 mg
- Protein 16 g
- Calories 242.0
- Total fat 19 g
- Cholesterol 93 mg
- Saturated fat 4 g
- Total carbohydrate 2 g
- Iron 12.0
- Folate 2.0
- Calcium 3.0
- Vitamin A 8.0
- Vitamin C 3.0