Try this Ancho-Rubbed Game Hen recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 400F. Place the ancho chilies in a large bowl, cover them with the boiling water, and soak them for 30 minutes to overnight. Drain the chilies well, then remove and discard the seed and stems. Place the chilies in a blender with the garlic, salt, and cilantro. Puree and set aside. Combine the cornmeal, curry pwoder, cumin, salt, and pepper and spread in a jelly-roll pan. Spread the hen breasts generously and evenly with the chili puree, then dredge them in the seasoned cornmeal. Place a large saute pan or skillet over high heat,. add the oil and heat until it begins to smoke. Add the hen breasts and cook 2 to 3 minutes, or until the topping is crisp. Turn the breasts, cook the other side until crisp, then transfer the breasts to the preheated oven to cook another 5 minutes, or until opaque throughout. Recipe By : Bobby Flay, Mesa Grill/tpogue@idsonline.com Posted to MC-Recipe Digest V1 #232 Date: Tue, 1 Oct 1996 12:32:34 -465800 From: Terry Pogue
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Serving Size: 1 Serving (895g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1102 | ||
Calories from Fat: 689 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 76.5g | 102 % | |
Saturated Fat 17g | 85 % | |
Monounsaturated Fat 41.5g | ||
Polyunsanturated Fat 12.7g | ||
Cholesterol 339.4mg | 104 % | |
Sodium 313.5mg | 11 % | |
Potassium 1047.2mg | 28 % | |
Total Carbohydrate 38.9g | 11 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 35.6g | ||
Protein 62.5g | 89 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1102
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