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Lorenza

Lorenza Ávila
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Recipe

Guinea hens with white wine and Annatto

6h
Half
2
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If there are few people at Christmas dinner these guinea hens will get you out of trouble and your delicious taste will delight you.
Learn more about Lorenza Ávila

Ingredients

8 portions
  • 4 Guinea hen, to the half
  • 1/2 onions
  • 2 cloves garlic
  • 1 teaspoon black pepper
  • 1 teaspoon peppercorn
  • 100 grams achiote
  • 6 sour oranges, get the juice
  • 1/2 cups olive oil
  • 1 tablespoon oregano
  • 2 cups white wine
  • 50 grams butter
  • 2 tablespoons flour
  • 4 red onions, in plumitas
  • 1 cup white vinegar
  • 1 leave bay (laurel)
  • salt, to taste

Preparation

Put the onion, garlic, achiote, wine and liquefy in the blender. Stir with the juice and other ingredients, marinate the hens for at least 4 hours or overnight.
Remove the chicken, put them on a baking tray and bake until golden brown.
Put the butter in a saucepan, add the flour and leave a few minutes. Add the marinade and leave to make a not very thick sauce, season with salt.
Catch the onion in olive oil, add the vinegar, peppers, bay leaf and oregano and season with salt and pepper.
Serve the chicken with the sauce on the bottom and the onion as garnish. And vegetable stuffed tender zucchini.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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