Haitian Cornish Hen
Haitian Cornish Hen
Ingredients
For the Marinade
- 2 bell peppers, 1 green, 1 red, roughly chopped
- 1 large onion, roughly chopped
- 1 scotch bonnet pepper, whole (remove seeds for less heat, if desired)
- 1 head garlic, cloves peeled
- 1 bunch parsley
- 1 cup apple cider vinegar
- 1/2 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon adobo all-purpose seasoning
- 1 tablespoon complete seasoning
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon Haitian epis, homemade, if possible
For the Cornish Hens
- 2 Cornish hens, cleaned and patted dry
For Cooking
- 2 tablespoons oil
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon adobo all-purpose seasoning
- 1 tablespoon complete seasoning
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
Instructions
- 1
Combine all marinade ingredients (bell peppers, onion, scotch bonnet pepper, garlic, parsley, apple cider vinegar, orange juice, lime juice, 1 tablespoon salt, 1 tablespoon black pepper, 1 tablespoon adobo all-purpose seasoning, 1 tablespoon complete seasoning, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 tablespoon paprika, and 1 tablespoon Haitian epis) in a blender. Blend until the mixture is completely smooth.
⏱️ 5 min
- 2
Place the cleaned and patted dry Cornish hens in a large bowl or resealable bag. Pour the prepared marinade over the hens, ensuring they are thoroughly coated both inside and out. Rub the marinade into the hens. Cover the bowl or seal the bag and refrigerate for a minimum of 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min
- 3
Heat 2 tablespoons of oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot, carefully place the marinated Cornish hens in the skillet. Brown the hens on all sides, about 5 minutes per side, until a golden crust forms.
⏱️ 10 min
- 4
Remove the browned hens from the skillet and set them aside. Pour any remaining marinade from the bowl into the skillet, scraping up any browned bits from the bottom of the pan.
⏱️ 2 min
- 5
To the skillet with the marinade, add 1 cup of water, 1 tablespoon salt, 1 tablespoon black pepper, 1 tablespoon adobo all-purpose seasoning, 1 tablespoon complete seasoning, 1 tablespoon onion powder, 1 tablespoon garlic powder, and 1 tablespoon paprika. Stir the mixture well to combine all the seasonings and liquid.
⏱️ 3 min
- 6
Return the browned Cornish hens to the skillet, nestling them into the cooking liquid. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the skillet, and let the hens simmer for 30 minutes.
⏱️ 30 min
- 7
After 30 minutes, flip the hens over to ensure even cooking. Continue to cook, covered, for an additional 10 minutes or until the hens are tender and cooked through. An instant-read thermometer inserted into the thickest part of the thigh (without touching bone) should register 165°F (74°C).
⏱️ 10 min
- 8
Serve the Haitian Cornish Hen hot with your favorite side dishes, such as rice and beans or plantains. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Haitian Cornish Hen
For the Marinade
- 2 bell peppers, 1 green, 1 red, roughly chopped
- 1 large onion, roughly chopped
- 1 scotch bonnet pepper, whole (remove seeds for less heat, if desired)
- 1 head garlic, cloves peeled
- 1 bunch parsley
- 1 cup apple cider vinegar
- 1/2 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon adobo all-purpose seasoning
- 1 tablespoon complete seasoning
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon Haitian epis, homemade, if possible
For the Cornish Hens
- 2 Cornish hens, cleaned and patted dry
For Cooking
- 2 tablespoons oil
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon adobo all-purpose seasoning
- 1 tablespoon complete seasoning
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
Instructions
- 1
Combine all marinade ingredients (bell peppers, onion, scotch bonnet pepper, garlic, parsley, apple cider vinegar, orange juice, lime juice, 1 tablespoon salt, 1 tablespoon black pepper, 1 tablespoon adobo all-purpose seasoning, 1 tablespoon complete seasoning, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 tablespoon paprika, and 1 tablespoon Haitian epis) in a blender. Blend until the mixture is completely smooth.
⏱️ 5 min - 2
Place the cleaned and patted dry Cornish hens in a large bowl or resealable bag. Pour the prepared marinade over the hens, ensuring they are thoroughly coated both inside and out. Rub the marinade into the hens. Cover the bowl or seal the bag and refrigerate for a minimum of 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min - 3
Heat 2 tablespoons of oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot, carefully place the marinated Cornish hens in the skillet. Brown the hens on all sides, about 5 minutes per side, until a golden crust forms.
⏱️ 10 min - 4
Remove the browned hens from the skillet and set them aside. Pour any remaining marinade from the bowl into the skillet, scraping up any browned bits from the bottom of the pan.
⏱️ 2 min - 5
To the skillet with the marinade, add 1 cup of water, 1 tablespoon salt, 1 tablespoon black pepper, 1 tablespoon adobo all-purpose seasoning, 1 tablespoon complete seasoning, 1 tablespoon onion powder, 1 tablespoon garlic powder, and 1 tablespoon paprika. Stir the mixture well to combine all the seasonings and liquid.
⏱️ 3 min - 6
Return the browned Cornish hens to the skillet, nestling them into the cooking liquid. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the skillet, and let the hens simmer for 30 minutes.
⏱️ 30 min - 7
After 30 minutes, flip the hens over to ensure even cooking. Continue to cook, covered, for an additional 10 minutes or until the hens are tender and cooked through. An instant-read thermometer inserted into the thickest part of the thigh (without touching bone) should register 165°F (74°C).
⏱️ 10 min - 8
Serve the Haitian Cornish Hen hot with your favorite side dishes, such as rice and beans or plantains. Enjoy!