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Ingredients
- 2/3 c. apple-cider vinegar
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp paprika
- 1/4 tsp Angostura bitters
- 1 dsh warm-pepper sauce
- 1 x dry red chili pepper
- 1 x jalapeno pepper
- 2 x garlic cloves chopped
- 2 x Cornish hens split in half
- 2 c. warm cooked rice
- 1 1/2 c. orange sections
Directions
- In a large glass baking dish, combine the vinegar, Worcestershire sauce, paprika, bitters and warm-pepper sauce.
- Wearing rubber gloves to protect your hands, split both the dry chili pepper and the jalapeno pepper in half and remove the seeds. Finely chop both, then transfer to a mortar and pestle. Mash the peppers and garlic into a paste. Add in to the vinegar mix and combine.
- Remove any visible fat from the hens, especially the cavity area. Place in the dish, turning pcs several times to coat with marinade. Cover and chill overnight or possibly up to 24 hrs.
- To cook, remove the hens from marinade and place on a broiler pan. Broil 4 inches from the heat for 10 to 15 min per side, or possibly till juices run clear when a fork is inserted in thickest part of the thigh. Baste occasionally with remaining marinade. (If hens seem to darken too fast, move them further from the heat source.) Serve with the rice and orange sections.
- Accompaniment: Serve with a bright green vegetable such as broccoli, sugar snap peas or possibly brussels sprouts.
- This recipe yields 4 servings.
- Comments: Enjoy these game hens with the tangy spices at half the calories and a serious reduction of fat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 4 servings | |
| Calories 121 | |
| Calories from Fat 3 | 2% |
| Total Fat 0.32g | 0% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 46mg | 2% |
| Potassium 135mg | 4% |
| Total Carbs 24.94g | 7% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.21g | 1% |
| Protein 2.44g | 4% |
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