ADOBO-STYLE CORNISH HENS

Adobo-Style Cornish Hens image

Juicy hens are cooked in a fragrant vinegar-soy sauce laced with sugar, peppercorns and bay leaves until fall-off-the-bone tender in this mouthwatering dish made complete with jasmine rice.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Previous Next

Ingredients

1 cup jasmine rice
2 Cornish game hens (1 1/2 to 1 3/4 pounds each)
Kosher salt and freshly ground pepper
1/4 cup canola oil
1 large onion, sliced
5 cloves garlic, smashed
2/3 cup low-sodium soy sauce
1/4 cup sugar
1/2 teaspoon black peppercorns
2 bay leaves
2 bunches scallions, trimmed
1/4 cup white vinegar

Steps:

Cook the rice as the label directs. Meanwhile, cut the hens in half with kitchen shears, cutting along one side of the breastbone; season with salt and pepper. Heat the canola oil in a large Dutch oven or pot over high heat. Add the hens, skin-side down, and cook until browned, about 5 minutes. Remove and set aside.
Pour off all but about 2 tablespoons oil from the pot. Add the onion and garlic; cook, stirring, until the onion is translucent, about 5 minutes. Return the hens to the pot, skin-side up; add 2 cups water, the soy sauce, sugar, peppercorns and bay leaves. Bring to a boil. Lay the scallions on top of the hens; cover and cook until the scallions are tender and the hens are cooked through, about 10 minutes.
Uncover the pot and add the vinegar (do not stir). Cook, uncovered, until the liquid is reduced by about two-thirds, 8 to 10 minutes. Remove the hens and scallions; discard the bay leaves from the pan sauce. Serve with the rice.

Nutrition Facts : Calories 652 calorie, Fat 38 grams, SaturatedFat 8 grams, Cholesterol 168 milligrams, Sodium 1694 milligrams, Carbohydrate 44 grams, Fiber 3 grams, Protein 35 grams