Adobo-Style Cornish Hens
Two Cornish game hens can become dinner for four in less than an hour with this simple Filipino-inspired recipe.
This recipe contains rice (jasmine), cornish hens, oil (canola), onions, garlic (fresh), soy sauce (low-sodium), sugar, peppercorns (black), bay leaves, scallions, white wine vinegar, salt (kosher), black pepper
Prep time: 10 min
Cook time: 30 min
- 1 cup(s) jasmine rice
- 3 lb. Cornish game hens (1 1/2 to 1 3/4 pounds each)
- 1/4 cup(s) canola oil
- 1 whole large onion, sliced
- 5 clove(s) garlic, smashed
- 2/3 cup(s) low-sodium soy sauce
- 1/4 cup(s) sugar
- 1/2 tsp. black peppercorns
- 2 whole bay leaves
- 2 whole bunches scallions, trimmed
- 1/4 cup(s) white vinegar
- 1 pn. kosher salt
- 1 pn. ground pepper
- 1. Cook the rice as the label directs.
- 2. Meanwhile, cut the hens in half with kitchen shears, cutting along one side of the breastbone; season with salt and pepper.
- 3. Heat the canola oil in a large Dutch oven or pot over high heat.
- 4. Add the hens, skin-side down, and cook until browned, about 5 minutes. Remove and set aside.
- 5. Pour off all but about 2 tablespoons oil from the pot.
- 6. Add the onion and garlic; cook, stirring, until the onion is translucent, about 5 minutes.
- 7. Return the hens to the pot, skin-side up; add 2 cups water, the soy sauce, sugar, peppercorns and bay leaves and bring to a boil.
- 8. 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.
- 9. Uncover the pot and add the vinegar (do not stir).
- 10. Cook, uncovered, until the liquid is reduced by about two-thirds, 8 to 10 minutes.
- 11. Remove the hens and scallions; discard the bay leaves from the pan sauce. Serve with the rice.