Prep 30 mins
Cook 2 hrs
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.
- 1⁄4 cup lime juice
- 1⁄4 cup orange juice
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 8 Cornish hens
- 1⁄2 cup lard or 1⁄2 cup canola oil
- 8 slices Cuban bread or 8 slices French bread
- 40 almonds, blanched and peeled
- 8 onions, peeled and chopped
- 3 garlic cloves, peeled and minced
- 1⁄2 cup tomato sauce
- 2 cups chicken broth
- 1 cup dry red wine
- 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.
- In a large dutch oven, melt the lard or oil over medium heat.
- 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.
- 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.
- 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.
- Transfer the cooked birds to a serving dish and cover with foil to keep warm.
- 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.
- Serve and enjoy.