1 package achiote paste
1/2 cup olive oil
1 teaspoon toasted cumin
1 teaspoon ground coriander
1 teaspoon Mexican oregano
2 poussins or baby chickens
4 large hard dried Spanish chorizo links
1 Spanish onion
5 tablespoons chopped garlic
1 bunch mustard greens
and roughly chopped
1/2 cup chicken stock
1 baking potato, like russet
and blanched
2 tablespoons sliced green olives
Salt
Freshly-ground black pepper
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