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    You are in: Home / Recipes / Pajaro De Pedro Recipe
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    Pajaro De Pedro

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    PJ99's Note:

    This came from a Cuban book "A Taste of Old Cuba". I changed it a bit as I didn't have pigeons to eat but instead cornish game hen.

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    Serves: 8


    Cornish ...

    Units: US | Metric


    1. 1
      Combine the orange juice, lime juice, salt and pepper in a container (or zip lock bag) capable of marinating. Add the birds, distribute the marinade and refrigerate for 2 hours.
    2. 2
      In a large dutch oven, melt the lard or oil over medium heat.
    3. 3
      Remove the birds from the marinade and dry them. Discard the marinade. Brown each of the birds in the dutch oven and then set them aside.
    4. 4
      Fry the bread slices in the dutch oven until browned on both sides and set them aside on paper towels. Using a mortar and pestle or food processor, mash the bread and the almonds into a paste and set aside.
    5. 5
      Saute the onions until translucent, about 3 minutes. Return the birds to the dutch oven. Add the garlic and cook 2 minutes more.Stir in the tomato sauce, broth and wine. Cover the pan, reduce the heat to low and simmer for about 2 hours, until the birds are tender.
    6. 6
      Transfer the cooked birds to a serving dish and cover with foil to keep warm.
    7. 7
      Stir the bread mixture into the pan juices and cook over low heat. When the sauce has thickened, spoon it over and around the birds.
    8. 8
      Serve and enjoy.

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    Nutritional Facts for Pajaro De Pedro

    Serving Size: 1 (491 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 525.2
    Calories from Fat 224
    Total Fat 24.9 g
    Saturated Fat 7.5 g
    Cholesterol 229.6 mg
    Sodium 750.2 mg
    Total Carbohydrate 15.6 g
    Dietary Fiber 3.0 g
    Sugars 6.8 g
    Protein 52.2 g

    The following items or measurements are not included:

    Cuban bread

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