Lori's Viva La Cornish Hen Recipe

(New York - WABC, November 17, 2005) (WABC) -- Here's the recipe to Lori's Viva La Cornish Hen Recipe:

On medium to high heat, put cast-iron or heavy pot with a tablespoon of olive oil on stove top.

When hot, place hens in and brown on both sides for 7 to 10 minutes and cut in chopped onion. Allow the onion to become clear and sprinkle in packet of Sazon Goya con culantro y annatto along with spices and carrots sliced at an angle and chopped jalapeno peppers.

Then, bring the heat down to medium or medium low depending upon range top. Next, lay bacon strips in a pot and cook for 30 minutes. And remember, don't ignore the chicken -- make sure to flip them over several times to brown evenly.

Then pour in half to one can of stock -- on vegetables and avoid pouring on chicken -- and simmer on low heat for no more than 20 minutes.

Prepare cornbread by following recipe on box or bag. I prefer Goya Spanish rice, however, if time is of the essence you can always use bag or minute rice.

In a shallow skillet sauté olive oil, kosher salt and garlic over medium heat two to five minutes. Place a bag of baby spinach in a pan and cook for five minutes (remember not to overcook; the spinach should be a vibrant green).

Then, spread rice on a serving dish and place Cornish Hens in the middle surrounded by vegetables and broth.

Ingredients:

For Baby Spinach:

Hint: I prefer to cook the cornbread in a frying skillet in the oven -- makes it taste like your grandmother's homemade.

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