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Stuffed Baked Hen

A Nicaraguan typical dish for the entire family

En español


  • 7 to ­8-pound hen


  • 8 garlic cloves
  • 3 scallions
  • 1 fresh oregano sprig
  • 2 bay leaves
  • Grated rind of 1 orange
  • 1 tablespoon olive oil
  • 1 teaspoon powdered lemon-pepper
  • 2 tablespoons salt
  • Juice of 1 orange
  • 1 cup mojo sauce
  • 1 large plastic cooking bag


  • 2 tablespoons canola oil
  • Salt and pepper to taste
  • ½ pound beef stew meat, cut into ½-inch cubes
  • ½ pound pork, fat removed, cut into ½-inch cubes
  • 2 tablespoons olive oil
  • ½ medium Spanish onion, cut into small cubes
  • 4 garlic cloves
  • 1 small carrot, cut into small cubes
  • 1 medium red potato, cut into ¼-inch cubes 
  • 3 tablespoons tomato paste
  • 3 tablespoons stuffed olives, cut into quarters
  • 1 ounce raisins
  • 1 teaspoon dry oregano
  • 1 cup chicken broth or water

See also: More recipes from Hispanic cooking expert Denisse Oller.


  1. In a large mortar, grind garlic, scallions and oregano sprig. Add to the rest of the marinade ingredients in a large bowl. Mix well.

  2. Clean hen cavity and remove excess fat. Place hen in a plastic bag, and rub marinade well into skin of hen. Close bag and refrigerate. Let rest overnight or for at least 1 or 2 hours.

  3. In a large frying pan, place 1 tablespoon canola oil and heat at medium-high heat. Add salt and pepper to beef stew meat and sauté for 3 minutes. Set aside. Repeat steps with pork meat.

  4. Heat 2 tablespoons of olive oil using the same pan. Add onion and cook for 3 minutes. Add garlic, carrot, potato, tomato paste, olives, raisins and oregano; mix well. Add chicken broth or water, adjust seasoning and cook covered for 1 hour at medium-low heat.

  5. Let the stuffing cool to room temperature. Remove hen from refrigerator. Preheat oven to 375ºF. Stuff hen cavity, and close with wooden skewers, metal needles or cooking twine.

  6. Place in a metal pan. Cover with aluminum foil and bake at 375ºF for 2 hours. Uncover and brown for 30–40 minutes. Hen will be ready when cooking thermometer registers 165ºF.

  7. Let rest for 10 minutes before carving.

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